Salmon Patties Recipe

Salmon: The main protein of the dish, providing a rich and savory flavor.

Breadcrumbs: Helps bind the patties together and adds a slight crunch.

Egg: Acts as a binder to hold the patties together.

Onion: Adds a subtle sweetness and texture to the patties.

Mayonnaise: Adds moisture and a creamy texture to the mixture.

Lemon juice: Provides a fresh, tangy flavor that complements the salmon.

Dried dill: Adds a unique, slightly tangy herb flavor.

Salt: Enhances the overall flavor of the patties.

Black pepper: Adds a touch of heat and depth to the flavor.

Olive oil: Used for frying the patties to a golden brown.

When forming the patties, make sure your hands are slightly damp. This will prevent the salmon mixture from sticking to your fingers and help you shape the patties more easily. Additionally, pressing the patties firmly but gently will ensure they hold together better during frying.

• salmon - Substitute with canned tuna: Canned tuna has a similar texture and flavor profile, making it a good alternative for salmon patties.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide the same binding and texture as breadcrumbs.

• breadcrumbs - Substitute with panko: Panko breadcrumbs offer a lighter, crispier texture compared to regular breadcrumbs.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a vegan binding agent.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions.

• onion - Substitute with green onions: Green onions provide a fresh and slightly milder taste compared to regular onions.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture with added protein and less fat.

• mayonnaise - Substitute with sour cream: Sour cream can provide the same creaminess and tanginess as mayonnaise.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• lemon juice - Substitute with white vinegar: White vinegar can provide the necessary acidity if citrus is unavailable.

• dried dill - Substitute with fresh dill: Fresh dill can be used for a more vibrant flavor, though you may need to use more.

• dried dill - Substitute with dried parsley: Dried parsley can offer a different but complementary herb flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar frying properties.

• olive oil - Substitute with vegetable oil: Vegetable oil is a versatile frying oil with a high smoke point.

• To store leftover salmon patties, allow them to cool completely at room temperature. Once cooled, place them in an airtight container, separating each patty with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• For longer storage, consider freezing the salmon patties. First, arrange the patties in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the patties are firm.

• Once the salmon patties are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness. Frozen salmon patties can be stored for up to 3 months.

• When ready to enjoy, thaw the salmon patties in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave, but be cautious not to overdo it as this may affect the texture.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed salmon patties on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat with a bit of olive oil, cooking for 2-3 minutes on each side until warmed.

• If you prefer a crispier texture, consider reheating the salmon patties in an air fryer. Preheat the air fryer to 350°F (175°C) and cook the patties for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Avoid microwaving the salmon patties directly as this can make them soggy and less appetizing.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon patties on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until heated through. This method ensures even reheating and maintains the crispy exterior.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon patties in the skillet and cook for about 3-4 minutes on each side, or until they are heated through. This method helps to retain the crispy texture of the patties.

• Microwave Method: Place the salmon patties on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This method is quick but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon patties in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method is great for retaining the crunchiness of the patties.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon patties on the toaster oven tray. Heat for about 10-15 minutes, or until they are warmed through. This method is convenient and effective for small batches.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Fork: Useful for flaking the salmon and mixing the ingredients thoroughly.

• Measuring cups: Essential for measuring out the breadcrumbs, mayonnaise, and lemon juice accurately.

• Measuring spoons: Necessary for measuring the dried dill, salt, and black pepper.

• Knife: Used to finely chop the onion.

• Cutting board: Provides a safe surface for chopping the onion.

• Frying pan: Used to cook the salmon patties until they are golden brown.

• Spatula: Helps in flipping the patties while cooking to ensure they are evenly cooked on both sides.

• Plate: For placing the formed patties before cooking and for serving them once they are done.

• Paper towels: Useful for draining excess oil from the cooked patties.

Use pre-chopped onions: Save time by using pre-chopped onions from the store instead of chopping them yourself.

Pre-measure ingredients: Measure out all your ingredients before starting to streamline the cooking process.

Form patties in advance: Make the patties ahead of time and refrigerate them until you're ready to cook.

Use a food processor: Quickly mix the ingredients in a food processor to save time on manual mixing.

Cook in batches: If your pan is small, cook the patties in batches to ensure even cooking and save time.