These Salmon Patties use fresh salmon for a healthy and delicious fish cake that is easy to make.
Why you will love this recipe
This recipe starts with a fresh piece of salmon to create a delicious and flavorful salmon patty.
Because we are using fresh salmon, these patties are flaky and delicate. Perfect additions to grain bowls, salads and amazing as burgers.
These salmon patties are light and minimally processed. The fish conserves its flaky texture and flavor integrity.
What you will need
- Fresh or frozen salmon: If using frozen thaw in the fridge overnight. Any variety of salmon works. Higher fat content salmon such as King Salmon are great in this recipe.
- Panko bread crumbs: These Japanese-style bread crumbs help hold the patty together and add a nice crunchy texture.
- Mayo: Helps with keeping the patties together.
- Dijon: Excellent for flavor and also adds creaminess.
- Eggs: This is our main binding ingredient.
- Herbs: Aromatics such as dill and parsley are great with salmon. Using both is highly recommended.
How to eat salmon patties
When I made this recipe I got about 5 salmon patties. The first one I ate in a burger topped with arugula, tzatziki and pickled red onions on a brioche bun. It was delicious!
With the leftover patties I made rice bowls and salads and they were equally as delicious.
If you would like to try the viral salmon bowl, these patties are perfect.
These fish cakes are great with avocado, pickled onions and arugula.
Fresh Salmon Patties
- 1 baking sheet
- 1 Lb Salmon fresh
- 2 tablespoons Parsley fresh and finely chopped
- 1 teaspoon Dill fresh and finely chopped
- 2 Tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 egg lightly beaten
- ½ cup Panko crumbs
- ½ teaspoon salt or to taste
- pepper to taste
- Pat dry the salmon add salt and pepper to taste and place it skin side down on a baking sheet lined with aluminum foil.1 Lb Salmon, ½ teaspoon salt, pepper to taste
- Place the salmon in the oven and turn the broiler on high. Cook for 6-8 minutes
- Remove from the oven and allow it to cool down. Salmon should be medium rare with a bright pink center.
- In a bowl, whisk the egg, mayo, dijon until well combined.2 Tablespoons Mayonnaise, 1 egg, 1 teaspoon Dijon mustard
- Add the fresh herbs and panko crumbs and set aside.2 tablespoons Parsley, ½ cup Panko crumbs, 1 teaspoon Dill
- Flake the cooled-down salmon with a fork, removing any pin bones left behind.
- Add the salmon flakes to the egg mixture and fold it in until combined.
- Form patties equal in size and cook in a non-stick skillet for 2-3 minutes on each side until golden brown.