Crispy Salmon Patties (Print Version)
# Ingredients:
→ Patties Mix
01 -
One medium yellow onion, chopped small (about 1 cup)
02 -
14 to 15 ounces of drained salmon from cans or packets
03 -
Half a red bell pepper, diced
04 -
Half a cup of Panko bread crumbs
05 -
One large egg, whisked
06 -
Two tablespoons of mayo
07 -
A quarter cup of finely chopped fresh parsley
→ Flavor Boosters
08 -
One teaspoon of Worcestershire
09 -
A teaspoon of garlic salt (or sea salt plus a little garlic powder)
10 -
Quarter teaspoon of freshly ground black pepper
→ Cooking Method
11 -
Two tablespoons of olive oil, divided
12 -
Two tablespoons of unsalted butter, divided
# Instructions:
01 -
Add a tablespoon of olive oil and one of butter to a medium pan on medium heat. Once it’s warmed up, cook the chopped onion and diced red pepper until soft and lightly golden at the edges, which should take around 7-9 minutes. Set the skillet aside when done
02 -
In a big bowl, break apart the salmon into flakes. Toss in the cooked veggies, bread crumbs, egg, mayo, Worcestershire, garlic salt, black pepper, and parsley. Stir thoroughly to mix up everything
03 -
Take about a heaping tablespoon of the mixture and use your hands to shape it into small patties. Aim for ones about 2 inches across and about a half inch thick
04 -
In a clean pan, heat the rest of the butter and olive oil over medium heat. Fry the patties in a single layer until golden on both sides, about 3-4 minutes per side. If they start to brown too fast, lower the heat. Place them on paper towels to soak up any extra oil
# Notes:
01 -
Got extra cooked salmon? Swap it out for canned, as long as there’s no bones or skin
02 -
Add a little mayo if your mixture seems dry, or mix in more bread crumbs if it’s too sticky
03 -
Store these for up to three days in the fridge or three months in the freezer. Reheat them in a skillet or air fryer to crisp them back up