Best 4 Salmon Drops Or Salmon Patties Recipes

SALMON PATTIES

Steps:

• Using a sharp knife coarsely chop salmon to a sausage like texture (approx. 1/4-inch pieces). This can also be done in a 3 batches in quick bursts in a food processor.
• In a large mixing bowl stir together 1/4 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
• Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 8 equal portions.
• Pour remaining 3/4 cup panko into a shallow dish. Press and shape portions into 3-inch patties then coat and gently press into panko, coating both sides.
• Pour 3 Tbsp oil into a large non-stick skillet and heat to medium-high heat.
• Add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn't already). Let fry until golden brown on bottom, about 2 minutes.
• Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.
• Let drain on paper towels then repeat with repeat process with remaining four salmon patties. Serve warm with lemon wedges for spritzing over.

SALMON PATTIES I

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

SALMON DROPS OR SALMON PATTIES

Steps:

• Drain salmon, reserving 1/4 cup of the liquid.
• In a medium bowl combine salmon, egg, flour, and pepper, and mix well to break up salmon.
• Stir baking powder into salmon liquid and beat with a fork until foamy.
• Pour baking powder mixture into salmon mixture and stir until blended.
• Heat the oil in a deep fryer if using oil to fry salmon drops.
• If using a skillet and planning to make patties rather than drops, heat the skillet with or without a little broth.
• If making drops, scoop out mixture by teaspoonfuls and push mixture off teaspoon into deep fryer of hot oil and watch closely until they brown and are ready to be removed and drained on a paper towel.
• If making patties, shape by handfuls into patties and fry in skillet until evenly browned on both sides and ready to eat.

CHEF JOHN'S FRESH SALMON CAKES

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.