Salmon Patties With Seasoned Mayo Food

SALMON PATTIES

Steps:

• Mix all ingredients. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate 10 min.
• Heat large nonstick skillet on medium heat. Add patties to skillet in batches.
• Cook 6 min. or until golden brown on both sides, turning carefully after 3 min.

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 PATTIES {SALMON CROQUETTES}

Steps:

• Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes.
• Transfer the onion to a large mixing bowl. Add the salmon, saltine cracker crumbs, egg, mayonnaise, lemon zest and juice, parsley, and salt and pepper to taste. Stir gently to mix. Try not to break up the chunks of salmon too much; do not over-mix.
• Form the salmon mixture into 8 patties, about ½ inch thick.
• Place the breadcrumbs in a shallow bowl; season with salt and pepper to taste.
• Dredge the salmon patties in the breadcrumbs, coating both sides and pressing gently to adhere.
• Refrigerate the patties for at least 1 hour, or until firm.
• In the same skillet used to cook the onions, heat butter and oil in a large skillet over medium-high heat until sizzling hot (use enough butter and oil to generously cover the bottom of the skillet).
• Place the croquettes in the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Cook until golden brown, about 4-5 minutes per side. Flip the patties only once; reduce the heat to medium if they start browning too quickly.
• Drain on paper towels. Serve with seafood sauce, tartar sauce, or ketchup. Garnish with fresh parsley and lemon wedges, if desired.

SALMON PATTIES

Steps:

• Preheat oven to 220C/430F standard (200C fan)
• Place breadcrumbs in a bowl. Grate over onion, including juices. Mix onion into breadcrumbs, ensuring all breadcrumbs are soaked. (Note 3)
• Add remaining ingredients except salmon. Mix well.
• Add salmon. Stir through gently, leaving flakes of salmon (rather than vigorously mixing salmon into tiny pieces).
• Scoop up 1/4 cup mixture (level, packed standard ice cream scoop, see Video). Form round patties about 1.5 cm/ 2/3" thick and set aside.
• Drizzle oil all over tray. Place in oven for 2 minutes until hot - oil will spread over tray. Tilt tray to spread if needed.
• Place patties on tray - DO NOT press down (makes them stick on tray). Spray surface with oil spray.
• Bake 15 minutes. Flip, spray surface with oil spray, bake 5 minutes.
• Serve with sour cream or yoghurt on the side for dipping / dolloping, and extra fresh dill if desired.
• I served mine with cauliflower puree and Yoghurt Slaw - healthy side options! (Note 3)

SALMON PATTIES WITH CAPER MAYONNAISE

Steps:

• In a small bowl, combine the mayonnaise, capers, lemon juice, 1/2 teaspoon mustard and 1/4 teaspoon pepper. Cover and refrigerate until serving. , In a small skillet, saute the onion and celery in 1 teaspoon oil until crisp-tender. In a bowl, combine the onion mixture, salmon, 1/2 cup bread crumbs, egg and remaining mustard and pepper. Shape into four patties; coat with remaining bread crumbs. Cover and refrigerate for 10 minutes. , In a large skillet over medium heat, cook salmon patties in remaining oil for 5 minutes on each side or until lightly browned. Serve with caper mayonnaise.

JIM'S SALMON PATTIES

Steps:

• Mix both amounts of salmon, crushed crackers, eggs, mayonnaise, Worcestershire sauce, lemon juice, red pepper flakes, and dry mustard together in a bowl. Chill in refrigerator to allow flavors to combine, 30 minutes. Form mixture into 6 patties.
• Heat vegetable oil in a skillet over medium heat; fry the salmon patties until golden brown, about 4 minutes per side.

SOUTHERN FRIED SALMON PATTIES RECIPE - (4/5)

Steps:

• Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork. Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended. Shape the mixture into patties about the size of an average burger or less. Cook in oil in skillet over medium heat until browned on each side. Turn once while frying. The mayonnaise helps the patties hold their shape and keeps them from being too dry.

GRANDMA'S SALMON PATTIES

Steps:

• Drain the salmon and remove the skin and bones.
• In a medium bowl mix remaining ingredients.
• If the mixture seems to wet and another cracker or two.
• Divide mixture into 4 equal parts and form patties.
• Heat butter/oil in a large skillet and cook on both sides until brown.

SALMON CROQUETTES

Steps:

• Drain canned salmon and set aside.
• In a mixing bowl mix beaten eggs and mayonnaise together.
• Add salt, Old Bay, pepper, and lemon juice together.
• Add canned salmon, onion, and bell pepper. Stir to combine everything together.
• Add 1 cup of the bread crumbs to the mixture and stir to combine with the salmon mixture.
• Form your salmon mixture into croquettes, or patties if you prefer to call them.
• Dredge each croquette into the remaining 1/2 cup of bread crumbs to coat each side.
• Place croquettes on a parchment lined baking sheet and chill in the refrigerator for 30 minutes to 1 hour before cooking. I find that chilling helps to maintain a nice shape during cooking. If you don't have the time, you can cook them right away.
• Heat vegetable oil in a skillet over medium heat until hot for frying.
• Add salmon croquettes and cook to brown on each side, 3-4 minutes per side. Turn carefully during cooking.
• Drain cooked croquettes on a paper towel lined plate to remove excess oil before serving.

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.

CLASSIC SALMON PATTIES

Steps:

• Gather the ingredients.
• Turn the salmon and liquid into a medium-size bowl. Flake the salmon with a fork, removing any skin and bones. Smaller bones are edible and may be mashed. Add the grated onion, parsley, and pepper; blend thoroughly.
• Add the beaten eggs and blend well. Add enough breadcrumbs, about 1/2 to 3/4 cup, to make the mixture thick enough to shape into about 12 small patties.
• Roll the patties in the remaining breadcrumbs to coat thoroughly.
• In a large heavy skillet or sauté pan over low heat, melt 2 tablespoons of butter. When the butter is hot, add the salmon patties. Fry patties slowly on one side until browned. Add the remaining butter, turn the patties, and fry them until browned on the other side. Serve and enjoy!

PIONEER WOMAN SALMON PATTIES

Steps:

• Stir the egg with the mayonnaise, mustard, seafood seasoning, lemon juice, and hot sauce in a bowl.
• Fold in the salmon, scallions, and panko.
• Shape into 4 patties and set them aside.
• Heat the oil in a large skillet set over medium heat.
• Cook the salmon patties in the hot oil for 4 to 5 minutes on each side, or until golden and crisp.
• Drain on paper towels and set them aside.
• In a bowl, whisk the mayonnaise with the lemon juice, capers, hot sauce, salt, and pepper.
• Feel free to add mustard or dry herbs if you wish.
• Spread some of the caper mayo sauce on the bottom of a toasted bun.
• Top with a salmon patty, fresh lettuce, a tomato slice, and a quarter of the pickles.
• Top with more caper mayo sauce and sandwich with the other half of the bun.
• Repeat this process to make another four burgers. You can also make double burger salmon patties if you like.
• Serve the salmon patties on buns with fries and roasted veggies.