Fresh Salmon Patties Recipes

Steps:

• Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
• Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Steps:

• Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.
• Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.
• Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.
• Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.

Steps:

• Preheat the oven to 350 degrees F.
• Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
• Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
• Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
• Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
• Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

Steps:

• Heat 1 tablespoon olive oil in saute pan, add red bell pepper, garlic and green onion. Cook on medium-low heat for 5 minutes to soften. Cool slightly then add to a bowl with the chopped salmon, mashed potatoes, egg, sun-dried tomatoes, salt and lemon pepper. Mix thoroughly then form into patties (about 6-8). Place patties in a dish with the panko bread crumbs, turn patties to coat with crumbs. Refrigerate or freeze for later. To serve, heat 2 tablespoons olive oil in pan, add thawed patties and cook on medium-low heat until golden brown -- approx 6 minutes each side until salmon is cooked through. Serve with a dab of good tarter sauce and lemon wedges.

Steps:

• Put the salmon through the medium blade of a meat grinder into a large bowl. Lacking a meat grinder, chop the salmon by hand or place it in a food processor and pulse briefly until chopped medium fine, then transfer it to a bowl. Be careful not to chop the fish too fine or the croquettes will be dry.
• To the salmon add the bread crumbs, cream, shallots, garlic, herbs, mustard, eggs, lemon juice, Tabasco, salt, and pepper. Using your hands or a wooden spoon, mix thoroughly. Form the mixture into six burgerlike patties, each about 3/4 inch thick. Spread about 1/2 cup flour on a plate and dip the patties, one at a time, in it to coat on both sides, shaking off any excess.
• Heat the oil in a large heavy skillet over medium heat; it should be hot enough so a sprinkle of flour sizzles on contact. Add the butter to the hot oil and, as soon as it has melted, add the salmon croquettes and fry until cooked through and golden brown on both sides, about 5 minutes per side.
• Using a slotted spoon, transfer the croquettes to paper towels to drain, then serve immediately.

Steps:

• Preheat a grill to medium-high.
• Tear one of the hamburger buns into small pieces and pulse in a food processor until finely ground. Cut the salmon fillet in half. Cut one half into large chunks and the other half into small dice. Add the large chunks to the food processor with the bread crumbs and add the mayonnaise, Dijon, jalapeno, lemon zest, garlic, 1/2 teaspoon salt and a few grinds of black pepper. Pulse until the salmon is ground to a paste. Transfer the mixture to a medium bowl and stir in the diced salmon; fold in the chives and parsley.
• Form the salmon mixture into four 3/4-inch-thick patties.
• Lightly oil the grill grates. Grill the patties, turning once, until well-marked on both sides and just cooked through, 4 to 5 minutes per side.
• Meanwhile, split and lightly toast the 4 remaining buns.
• Assemble burgers with the lettuce, tomato, red onion, pickles, mustard and mayonnaise.

Steps:

• Saute onions in 1 TBS olive oil until cooked through but not brown.
• Drain liquid from the salmon.
• Combine salmon, sauteed onion, breadcrumbs (parsley if you use plain breadcrumbs), eggs, salt, and pepper.
• Form mixture into patties.
• Melt butter and oil in a pan.
• Brown salmon patties on both sides (about 4-5 minutes per side).
• Place cooked patties on a paper towl to absorb excess oil.

Steps:

• Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.
• Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet. They can be frozen at this point, then bagged together to cook from frozen when you want them. Double cooking time if frozen.
• Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately.

Steps:

• Coarsely chop the salmon with a knife.
• Place in a food processor and pulse the machine on and off to achieve a coarse texture; do not over process.
• Lightly combine the salmon with the remaining ingredients, except the buns and garnishes.
• Form into 6 patties about 3 inches in diameter and 1 inch thick.
• Preheat coals or gas grill for grilling.
• Brush the grill with vegetable oil.
• Grill the burgers for 3 to 4 minutes per side, or until just cooked through, turning carefully.
• Serve immediately on the toasted buns with garnishes of your choice.

Steps:

• Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
• Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
• Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
• Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

Steps:

• Preheat oven to 400 degrees. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.
• In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together.
• Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. Refrigerate until cold and firm, 20 to 30 minutes.
• Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
• Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.

Steps:

• Mix together first 8 ingredients.
• Add 1/4 cup bread crumbs and salmon.
• Mix well, then shape into 4 patties.
• Place the rest of the bread crumbs on waxed paper and dip both sides of the patties in the bread crumbs.
• Heat 1 T olive oil and 1 tsp butter (or you can use one or the other) in a large skillet at medium heat.
• Cook 3-4 minutes on each side til golden and heated through.
• Blend tartar sauce ingredients together and serve.