Seriously…how many of you ate Salmon Patties growing up? I have a confession…I made these the other day for the first time for my Hubby…it was the first time he had ever tasted them in his life…and he hated them…hated them…can you believe? Not because my recipe was bad…they were just not something he ever had growing up in Michigan. I could not even convince him that they were good…so…needless to say…I will only make when he is away…haha! What does he know anyway? I paired them with a good old standby…Fried Potatoes! They are super easy and quick to prepare…dinner can be done in less than a half hour! This recipe made approximately 10 patties…cut recipe in half if you desire!
Sorry Carolina Meat & Fish Co., this recipe calls for canned salmon…however…I have made these in the past with fresh salmon, so feel free to do so…definitely a more modern twist on an old favorite! If you want to use fresh salmon…grab a pound or so of Scottish (Faroe Island) Salmon from the market and cut into pieces.
Drain the salmon well. Try to release as much water as you can. I used Chicken of the Sea…make sure it is skinless and boneless.
Add the cream/milk to a large mixing bowl. Tear off tiny pieces of the insides of the bread slices or if you are using breadcrumbs, pour them into the cream. Breadcrumbs are traditionally used in this recipe, however…I use creamed soaked bread in many of my recipes…makes everything, like my Meatloaf, so tender and moist. Allow the bread to soak in the cream for a few minutes…the mixture should be a bit pasty.
Add the onions to the bread mixture. Season the bread and onion mixture with the kosher salt, pepper. Add in the fresh chopped parsley.
Toss the salmon into the bowl. Season with the Old Bay. Combine well without over mixing. Try to form a pattie…if you need extra binding…add in the beaten egg…if not…you are good to go! I needed the egg.
Form patties and place on lined cookie sheet. Place in freezer for just about five minutes to set up. Heat enough canola oil in a non-stick pan to sauté the patties. You are not deep frying, so just enough to line the bottom of the pan. Brown salmon patties on both sides…sauté in batches…do NOT overcrowd the pan.
To kick this recipe back a few decades…as if we haven’t already…serve with a side of fried potatoes. I just peeled and sliced (on a mandolin…be very careful and use the guard) five Idaho potatoes. Fry in a cast iron pan with a touch of olive oil, kosher salt and pepper until they were nice and brown.