Name: Crispy Salmon Patties
Prep time: 30 min
Cook time: 8 min
Total time: 53 min
Ingredients: For the Patties; 15 ounces canned boneless and skinless salmon in water; 2 large eggs, lightly beaten; 1 small red bell pepper, finely chopped; 1/2 small onion (white or red), finely diced; 1/4 cup plain nonfat Greek yogurt; 2 teaspoons Worcestershire sauce; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 1/2 teaspoon celery salt; 1/4 teaspoon hot sauce (optional); 2 tablespoons fresh parsley or cilantro, finely chopped; 1/3 cup finely ground yellow cornmeal or all-purpose flour; 1 tablespoon extra virgin olive oil (divided for cooking); For the Dipping Sauce (Optional); 1/2 cup plain nonfat Greek yogurt; 2 teaspoons fresh lemon juice; 1 teaspoon Dijon mustard; Pinch of kosher salt; 2-3 dashes hot sauce (optional); 1/2 tablespoon fresh parsley, cilantro, or basil (optional); Salmon: Freshly cooked and flaked salmon can replace canned salmon.; Greek Yogurt: Sour cream or mayonnaise can be used instead.; Cornmeal: Panko breadcrumbs or almond flour for a gluten-free option.; Eggs: Flax eggs for a vegan alternative.; Worcestershire Sauce: Soy sauce or tamari for a gluten-free option.

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In my cozy kitchen, I decided to create my beloved Crispy Salmon Patties. The ingredients, like canned salmon and eggs, filled the air with promise. Mixing them with finely diced red bell pepper and onion, the salmon’s pink color paired beautifully with the chopped parsley’s vibrant green. The addition of Greek yogurt added a creamy touch, while Worcestershire sauce, kosher salt, and black pepper enhanced the savory profile. As I blended the mixture with cornmeal, the texture transformed into a perfect consistency, promising a delectable bite.

Into the hot olive oil they went, the patties sizzled and popped, crisping to a golden hue. The kitchen filled with a savory scent, making my mouth water. Carefully flipping each patty, I admired the golden crust promising delightful texture. The combination of celery salt and a dash of hot sauce in the mixture provided an aromatic burst that made the process even more enjoyable. Each patty developed a beautiful, even crust, indicating they were ready to be plated.

A Feast for the Eyes and Palate

Plating each patty, I garnished with fresh parsley, a splash of lemon juice adding zest. A side of crisp greens and a dollop of tangy yogurt sauce completed the presentation. The first bite revealed savory salmon complemented by a hint of sweetness from the cornmeal coating. The red bell pepper added a subtle crunch, while the Worcestershire sauce and hot sauce gave a nuanced depth of flavor. Each bite told of simplicity and elegance, perfected over trials, making it a balanced and satisfying dish.

Chef’s Notes- Crispy Salmon Patties

Drain Thoroughly: Ensure to drain the canned salmon well to avoid excess moisture in the patties.
Chilling Time: Chilling the patties helps them hold together better during cooking.
Cooking Method: For a healthier option, you can bake the patties instead of frying them.
Customization: Feel free to adjust the seasoning or add additional herbs like dill or green onions for more flavor.
Make-Ahead: These patties can be made ahead and stored in the refrigerator or freezer for quick meals.

Crispy Salmon Patties

0.0 from 0 votes

Course: Main CourseCuisine: Southern Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

143

kcal

Resting Time

minutes

Total time

minutes

Dive into these crispy salmon patties, a delightful weeknight dinner that’s both budget-friendly and bursting with flavor! Perfectly pan-fried to golden perfection, these patties are a hit for any meal. With a simple yet delicious dipping sauce, this recipe is sure to become a family favorite. Get ready to impress with minimal effort!

Ingredients

For the Patties
15 ounces canned boneless and skinless salmon in water
2 large eggs, lightly beaten
1 small red bell pepper, finely chopped
1/2 small onion (white or red), finely diced
1/4 cup plain nonfat Greek yogurt
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon celery salt
1/4 teaspoon hot sauce (optional)
2 tablespoons fresh parsley or cilantro, finely chopped
1/3 cup finely ground yellow cornmeal or all-purpose flour
1 tablespoon extra virgin olive oil (divided for cooking)
For the Dipping Sauce (Optional)
1/2 cup plain nonfat Greek yogurt
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
Pinch of kosher salt
2-3 dashes hot sauce (optional)
1/2 tablespoon fresh parsley, cilantro, or basil (optional)
Alternative Ingredients:
Salmon: Freshly cooked and flaked salmon can replace canned salmon.
Greek Yogurt: Sour cream or mayonnaise can be used instead.
Cornmeal: Panko breadcrumbs or almond flour for a gluten-free option.
Eggs: Flax eggs for a vegan alternative.
Worcestershire Sauce: Soy sauce or tamari for a gluten-free option.

Directions

Prepare the Mixture – Drain the canned salmon thoroughly and place it in a large mixing bowl. In a separate bowl, lightly beat the eggs.
Combine Ingredients – Add the chopped bell pepper, diced onion, Greek yogurt, Worcestershire sauce, kosher salt, black pepper, celery salt, hot sauce (if using), fresh parsley, and beaten eggs to the bowl with the salmon. Mix everything together with a fork until well combined.
Form Patties – Place the cornmeal in a shallow dish. Shape the salmon mixture into 8 equal-sized patties. Lightly coat each patty on both sides with cornmeal. Place the patties on a parchment-lined baking sheet.
Make Dipping Sauce – While the patties chill, whisk together the Greek yogurt, lemon juice, Dijon mustard, kosher salt, hot sauce (if using), and fresh herbs in a medium bowl. Refrigerate until ready to serve.
Finish Cooking – Add the remaining olive oil to the skillet and cook the remaining patties in the same manner. If needed, keep the cooked patties warm in a 250°F oven while finishing the rest.
Serve – Enjoy the salmon patties hot with the prepared dipping sauce.