Salmon Patties
Crispy on the outside and tender on the inside, these salmon patties are a delicious way to enjoy fish. Perfect as an appetizer or main course, they can be made with leftover salmon or canned fish.
Ingredients
Main Ingredients
- 1 cup Panko breadcrumbs Note 1 for subs
- 1 small onion (or 1/2 large, grated)
- 1 clove garlic, finely minced
- 400 g cooked fresh salmon or canned red or pink salmon, drained Note 2
- 2 shallots/scallions/green onions, finely sliced
- ⅓ cup fresh dill, roughly chopped or 1 tsp dried herbs of choice
- 2 eggs
- ½ cup parmesan, grated or shredded
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp vegetable oil
- Oil spray
Instructions
Preparation
- Preheat your oven to 220°C (430°F) standard or 200°C (fan).
- In a bowl, place the breadcrumbs. Grate the onion over the breadcrumbs, including the juices. Mix the onion into the breadcrumbs well.
- Add the remaining ingredients, except for the salmon, and mix everything together.
- Gently fold in the salmon, making sure to leave some larger flakes rather than completely breaking it down.
- Scoop up about 1/4 cup of the mixture and shape it into round patties about 1.5 cm (2/3 inch) thick. Set them aside.
Baking
- Drizzle oil over a baking tray and place it in the oven for 2 minutes until hot.
- Carefully place the patties on the tray without pressing them down, as this can cause sticking. Spray the top of the patties with oil spray.
- Bake for 15 minutes, flip the patties, spray the surface with oil again, and bake for another 5 minutes.
Serving
- Serve with sour cream or yogurt on the side for dipping or dolloping, and garnish with extra fresh dill if desired.
- These patties pair nicely with cauliflower puree and a yogurt slaw.
Notes
For a little extra flavor, try adding some lemon zest or hot sauce to the mixture. If you prefer a gluten-free version, use gluten-free breadcrumbs instead of Panko. Don’t overmix once you add the salmon; keeping some texture helps the patties hold their form and taste great.