Howdy folks, and happy Monday! Have you ever felt as though, like the Salmon, you are swimming the currents of life upstream? Well, last week was one of those weeks for me. You know how it is. Some days, weeks, months, even years, are “up stream” type of seasons. If you feel as though you are swimming upstream this Monday, just go with the flow and make these Salmon Patties. Okay, I admit that was ridiculously corny and might not have even made much sense, but just keep swimming and you’ll get it eventually. Okay, really, I’m done being puny now with my swimming references and badly phrased quotes from popular Disney characters. Let’s float straight to the heart of the matter, the food. Salmon is something you either love or hate, there really is no in between here. I’m hoping you love salmon because these Salmon Patties are simply the bomb.com! For realz! I actually used to dislike salmon quite a lot until I started making these and boy, did my world ever change!
The Nitty Gritty:
If you’ve yet to decide whether or not you like salmon, don’t let the strangeness of canned salmon scare you away. Many brands of canned, pink salmon (including the one I used for this recipe) leave the small bones and some skin of the salmon in with the meat. The first time I saw this I ran from the kitchen and refused to open another can of salmon for about three years. No kidding. Then I started doing some research on the health benefits of eating salmon and realized those tiny bones and that little bit of skin actually is very rich in nutrients including Omega-3 fatty acids and salmon is also an excellent source of protein. The tiny bones and skin left in canned salmon are completely edible and not sharp at all. Once cooked you won’t even know they’re in there! The flavor of the salmon patties will not be compromised and the bones along with the skin turn to powder once cooked.
So now that I have (hopefully) convinced you to just leave those bones and skin in the salmon, let’s pop open a can and empty the contents into a medium sized mixing bowl. Once you’ve emptied the canned salmon into your mixing bowl, mash it all up really well with a fork. This will just make your meat flaky and not all clumped together. Now that your salmon is ready to go, add in your seasonings.
Here’s what you need:
3 eggs, 1 cup panko bread crumbs, 1 teaspoon dried parsley flakes, 1 teaspoon dried basil flakes, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 tablespoon garlic powder, 1/2 tablespoon fresh minced garlic (you can buy this already minced in a jar at the store), 1/2 tablespoon onion powder, and 1 tablespoon lemon juice.
Just toss all of the above seasonings in the bowl with your salmon and stir it all well until everything is combined. Make sure the egg blends in with all of the other ingredients and you don’t have any egg yolks just hanging around.
Food prep is finished and you’re ready to cook it! Pour a small amount of organic, extra virgin olive oil (about 1-2 tablespoons) into a large skillet and heat the oil over medium high heat until hot. Once the oil is hot, scoop the salmon out of the mixing bowl and form into a patty with your hands. Your salmon patties should be about the size and diameter of the bottom of a water bottle. Place the salmon patties in the skillet and cook on both sides, turning over as needed, for about 1-2 minutes per side or until golden brown.
Once your salmon patties are cooked, remove them from the hot skillet and place on a plate or platter to serve immediately.
The Awesome Sauce:
Mix together equal parts ketchup and mayonnaise and stir with a small whisk or a fork until well combined and no lumps remain. This makes the perfect sauce for dipping salmon patties or French fries!
As always, thank you for swimming on into my kitchen today and suffering my bad one-liners and puny jokes that probably weren’t even funny to you. Don’t act fishy, come back tomorrow for some more great recipes; I promise, if you stick around long enough you’ll be hooked!
Fast, easy and delicious Salmon Patties are healthy, nutrient dense, and a meal the entire family will love!
- 14.75 oz cooked, pink canned salmon
- 3 eggs
- 1 cup panko bread crumbs
- 1 tsp dried basil flakes
- 1 tsp dried parsley flakes
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tbsp garlic powder
- 1/2 tbsp fresh minced garlic
- 1/2 tbsp onion powder
- 1 tbsp lemon juice
- organic, extra virgin olive oil
In a medium sized mixing bowl, combine all ingredients EXCEPT the olive oil.
Stir the ingredients together until well mixed.
Please note, if your canned salmon contains bones and skin, these are both completely edible and actually very good for you. Once the salmon patties are cooked, you will not notice any difference in taste or texture by leaving the bones and skin in the patties. The bones are not sharp and turn to powder once cooked as does the skin.
Pour about 1 -2 tablespoons of olive oil in a large skillet and heat over medium high heat until the oil is hot.
Scoop the salmon out of the mixing bowl with a tablespoon and form in to a patty about the size of the bottom of a water bottle.
Place the patties into the skillet and heat on each side, turning over as needed, after about 1-2 minutes per side.
Remove from skillet and serve with your choice of dipping sauce.
To make the "Awesome Sauce" for dipping, combine equal parts ketchup and mayonnaise and stir until well combined. This sauce is perfect for dipping fries or salmon patties in!