I’ve never been too thrilled about eating fish/seafood, despite growing up mainly in the Pacific NW. I know, how crazy is that? I’m usually turned off by that “ocean” taste so many like/love. BUT every once and awhile, I too will venture out and make something, like Salmon Patties, just to see how I’d like how I make them. AND as Bill exclaimed, “These ain’t my mama’s salmon patties.” And honestly, not my mom’s either.
To make this, I went to our local fish market, Fish Guys, and as usual, they are extremely helpful and accommodating. FIRST, I didn’t know which salmon to get, so they started to explain that Atlantic salmon is the mildest tasting. STOP right there, that’s all I needed to know.
Next, I didn’t know about the skin, so I asked to have it removed. “I’ll take out the pin bones too.” GREAT, didn’t even know about those, so that was a great catch. Arriving at home, I assembled the recipe and here you go. I served it with a creamy cucumber salad and we really enjoyed them.
- 1 lb Fresh Salmon
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 Tbsp olive oil
- 1/2 Tbsp butter unsalted
- 1/2 Tbsp olive oil
- 1/2 cup onion Finely chopped
- 1/4 cup green onions chopped
- 1/4 cup celery (about 1 stalk) chopped
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1 Tbsp Worcester Sauce
- 1 Tbsp Capers drained
- 3/4 cup Mayo
- 1/4 cup Italian (flat leaf) Parsley Finely chopped
- 1 Tbsp Fresh Dill Finely chopped
- 2 large eggs
- 1 cup Panko Bread Crumbs (you can substitute Saltine crackers, finely crushed)
- Pinch salt
- Pinch Cayenne Pepper
- 1-2 Tbsp Oil
- 1-2 Tbsp butter
- As I mentioned, have your fishmonger clean the pin bones before you take it home. If they look at you funny, get your fish someplace else! They should do it NO CHARGE! Put half the oil on the cookie. Place the salmon, skin side down on the oil and drizzle remaining oil on the salmon. Sprinkle with Salt and Pepper. Bake at 350º F for 20 minutes. Remove from oven, cover loosely with aluminum foil until cool. Once cook, break into flakes.
- Chop onion, celery into small bits (similar to size of capers). Heat skillet on a medium high heat using 1/2 Tbsp oil and butter. Add onions (green and regular) and celery, 1/2 tsp salt and 1/4 tsp pepper and saute until tender. LET COOL.
- Combine remaining ingredients (Mayo, eggs, Worchester Sauce, Dill, parsley, salt, cayenne pepper, bread crumbs, etc.) into a medium bowl with the salmon and cooked vegys. Mix gently to combine ingredients but don’t over mix. Using a 2 oz scoop, place on a cookie sheet (will make 11-12 patties). In a skillet with about a Tbsp each of oil and butter, fry patties until golden brown, turning only once. Serve warm with a salad and romalade.