Explore a world of flavor with our Chilled Salmon Patties! Perfect for a light lunch or a dinner main, these patties are delightfully easy to customize and offer a healthy twist on comfort food.

Chilled Salmon Patties

0.0 from 0 votes

Course: Main CourseCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Resting Time

minutes

Total time

hour

minutes

Explore a world of flavor with our Chilled Salmon Patties! Perfect for a light lunch or a dinner main, these patties are delightfully easy to customize and offer a healthy twist on comfort food.

Ingredients

Salmon & Vegetable Mixture
1/2 pound fresh salmon
Olive oil, for brushing and sautéing
Kosher salt and freshly ground black pepper, to taste
4 tbsp unsalted butter
3/4 cup finely diced red onion
1 1/2 cups finely diced celery
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/4 cup minced flat-leaf parsley
1 tbsp drained capers
1/4 tsp hot sauce (e.g., Tabasco)
1/2 tsp Worcestershire sauce
1 1/2 tsp crab boil seasoning (e.g., Old Bay)
3 slices stale bread, crusts removed
1/2 cup mayonnaise
2 tsp Dijon mustard
2 extra-large eggs lightly beaten
Alternative Ingredients
For bread crumbs: GF breadcrumbs for gluten-free needs.
For mayonnaise: Vegan mayo for a vegan substitute.
For eggs: 1/4 cup of unsweetened applesauce per egg for vegans.

Directions

Preheat your oven to 350 degrees F. Place salmon on a sheet pan, skin-side down. Brush with olive oil and season with salt and pepper. Roast for 15-20 minutes. Once cooked, cover with foil for 10 minutes then refrigerate until cold. (~30 minutes)
In a sauté pan, heat 2 tbsp of butter and 2 tbsp olive oil. Add onion, celery, bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper. Cook until vegetables are soft (~20 minutes). Allow to cool.
Tear bread into pieces, pulse in a food processor into fine crumbs. Spread crumbs on a baking sheet, toast in the oven for 5 minutes, until lightly browned, tossing occasionally.
In a large bowl, flake the cold salmon. Add toasted bread crumbs, mayonnaise, mustard, eggs, and the cooled vegetable mixture. Combine well and chill in the fridge for 30 minutes.
Shape mixture into 10 cakes. Heat remaining butter and olive oil in a sauté pan. Fry cakes for 3-4 minutes per side until browned. Drain on paper towels and keep warm in oven until serving.