26 minutes
Crispy and flavorful salmon patties with a golden panko crust, perfect for a delicious meal.
Panko bread crumbs
cups
Scallion, sliced thin
each
Shallots, minced
each
Flat Leaf Parsley, minced
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
pinches
Skinless Salmon Fillet, cut into 1-inch pieces
0 lb
cups
each
1. Prepare Plate for Draining
Start by lining a plate with paper towels; this will be used to drain the salmon patties after frying.
2. Mix Flavor Base
In a bowl, mix together 3 tablespoons of panko bread crumbs, the thinly sliced scallion, minced shallot, parsley, mayonnaise, lemon juice, Dijon mustard, salt, pepper, and a pinch of cayenne pepper. This mixture will provide the flavor base for your salmon patties.
3. Chop Salmon
Take the skinless salmon fillet cut into 1-inch pieces and pulse it in a food processor in batches. Aim for about two pulses per batch, ensuring the salmon is coarsely chopped into ¼-inch pieces. This step is crucial as it ensures the patties have an even texture without turning into a paste.
4. Combine Salmon and Flavor Base
Combine the chopped salmon with the panko mixture in the bowl, gently mixing until everything is uniformly combined. This gentle mixing helps maintain a good texture in the patties.
5. Form and Coat Patties
Using a ⅓-cup measure, scoop out the salmon mixture to form 8 cakes. Place the remaining ¾ cup of panko in a shallow dish and coat each patty in the panko, patting them into disks that are approximately 2¾ inches in diameter and 1 inch high.
6. Fry Patties
Heat the vegetable oil in a 12-inch skillet over medium-high heat until the oil is shimmering. Carefully place the salmon cakes into the skillet and cook them for about 2 minutes per side. This process will give the patties a beautiful golden brown color and a crispy exterior.
7. Drain Patties
Once the patties are cooked, transfer them to the prepared plate lined with paper towels to drain for about a minute.
8. Serve
Serve the golden panko-crusted salmon patties with lemon wedges on the side for a refreshing burst of citrus. Enjoy your delicious creation!
Opt for fresh, wild-caught salmon if possible, for the best flavor and texture. If using canned salmon, select a high-quality brand that offers boneless and skinless options.
Use a non-stick skillet or a well-seasoned cast-iron skillet for even heat distribution. Make sure the oil is hot before adding the patties but not smoking; a medium-high heat should suffice. This will ensure a crispy crust without overcooking the delicate salmon inside.
Season your salmon mix well. Don't rely solely on the salt in the panko or any sauces you might use. A pinch of salt mixed into the salmon goes a long way. Consider adding lemon zest and freshly chopped herbs to the mix for a fresh and vibrant flavor profile.
The key to a patty that holds together is the right amount of moisture. If your salmon mixture seems too wet, add a bit more panko until you achieve a consistency that holds its shape when formed into patties.
After forming the patties, chill them in the refrigerator for at least 30 minutes. This helps them maintain their shape and ensures that the crust adheres properly when you cook them.
Comments (0)