Barry Good Salmon Patty Recipes

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JUICY MEDITERRANEAN-STYLE SALMON BURGERS



Juicy Mediterranean-Style Salmon Burgers image

Never have a dry salmon burger again! Thanks to a few simple tips, you can make super JUICY, flavor-packed salmon burgers every single time!My salmon burgers recipe takes on a bit of a Mediterranean twist--fresh herbs, spices and a splash of lemon juice. Serve it with arugula, tomatoes and homemade Tzatziki sauce!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 16

1 1/2 lb skinless salmon fillet, (cut into chunks)
2 tsp Dijon mustard
2-3 tbsp minced green onions
1 cup chopped fresh parsley
1 tsp ground coriander
1 tsp ground sumac
½ tsp sweet paprika
1/2 tsp black pepper
Kosher Salt
Italian breadcrumbs for coating, (about 1/3 cup or so)
1/4 cup extra virgin olive oil
1 lemon
Tzatziki Sauce, (find the recipe here)
6 oz baby arugula (more to your liking)
1 red onion, (sliced)
Bread of of your choice, (optional, I often use whole wheat buns or Italian ciabatta rolls)

Steps:

  • Place about 1/4 of the salmon in the bowl of a large food processor. Add mustard. Run processor until the mixture is pasty. Transfer to a bowl.
  • Place the rest of the salmon in the food processor, and pulse just a couple times until coarsely chopped into ¼-inch pieces (do not over process this second batch of salmon, it should not get too fine or pasty, it should still have some texture.) Transfer to the same bowl.
  • Now add the minced green onions, parsley, and spices (coriander, sumac, paprika, black pepper). Season with kosher salt. Mix well until the mixture is combined. Cover and chill in the fridge for about 1/2 hour.
  • While the salmon chills, prepare the toppings. Make the Greek Tzatziki Sauce according to this recipe. Prepare the arugula, sliced tomatoes, and the remaining toppings and buns to serve.
  • When ready, take salmon mixture out of the fridge. Divide into 4 equal parts. Form into 1-inch think patties.
  • Place bread crumbs on a plate. Place each patty in the breadcrumbs plate and press to coat on one side, turn over and press on the other side to coat. Place the breaded salmon patties on a sheet pan lined with parchment paper.
  • Cook salmon patties. Heat about 3 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Lower each of the patties carefully and cook, for 2 to 4 minutes, turning over once, until lightly browned on both sides and medium-rare within), (adjust heat as necessary during cooking to keep things sizzling and cooking well but without scorching the bread crumbs.) (minimum internal temp should be 115 to 120°F on an instant-read thermometer for medium-rare.)
  • Set cooked salmon burgers onto paper towel to drain any excess oil; sprinkle lightly with Kosher salt if you like. Add a squeeze of fresh lemon juice on top.
  • Assemble in prepared buns. Spread the buns with a bit of tzatziki sauce. Add the salmon, then layer on the arugula, tomato and onion slices...enjoy!

Nutrition Facts : Calories 137.1 kcal, Sugar 0.9 g, Sodium 38 mg, Fat 13.9 g, SaturatedFat 1.9 g, Carbohydrate 4.2 g, Fiber 1.7 g, Protein 1 g, ServingSize 1 serving

'BARRY GOOD' SALMON PATTY



'Barry Good' Salmon Patty image

Every time I do these for my residents they all just love them. Garnish with fresh parsley and lemon slice.

Provided by Got an Man

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 40m

Yield 15

Number Of Ingredients 15

4 pounds pink salmon (such as Chicken of the Sea®), drained, flaked and cartilage removed
4 large eggs
1 ½ cups panko bread crumbs
¾ cup mayonnaise
2 lemons, juiced
2 tablespoons ranch dressing mix
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried dill
1 teaspoon seafood seasoning (such as Old Bay®)
½ cup white cornmeal
¼ cup vegetable oil, or as needed
16 lemon slices
16 sprigs fresh parsley

Steps:

  • Mix salmon, eggs, bread crumbs, mayonnaise, lemon juice, ranch dressing mix, salt, pepper, garlic powder, dill, and seafood seasoning in a large bowl; divide into 15 portions and shape into patties. Dust each patty with cornmeal.
  • Heat 1 tablespoon oil in a large skillet. Fry a few patties in hot oil, not overcrowding the skillet, until browned, 3 to 4 minutes per side. Repeat until all patties are cooked. Garnish each with a lemon slice and a sprig of parsley.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 17.7 g, Cholesterol 105.9 mg, Fat 18.5 g, Fiber 2 g, Protein 32.6 g, SaturatedFat 3.6 g, Sodium 863.6 mg, Sugar 1.2 g

SO EASY SALMON PATTIES



So Easy Salmon Patties image

This recipe is so simple and takes hardly any time at all. An easy go to dish that is nice when served with salad, quinoa, rice, or any veggies. If you need a quick and yummy salmon dinner/lunch, try this out. It would be nice served in a pita pocket with lettuce, tomato, etc as well. If you use plain bread crumbs, mix in a handful of fresh chopped parsley.

Provided by Oliver Fischers Mo

Categories     < 15 Mins

Time 15m

Yield 4 patties, 2-4 serving(s)

Number Of Ingredients 9

12 ounces skinless boneless salmon (sold in 6 oz cans or packets)
1/2 medium onion, chopped
1/2 cup breadcrumbs, seasoned or 1/2 cup breadcrumbs, plain
1/4 cup chopped parsley (optional)
2 eggs, beaten
2 tablespoons unsalted butter
3 tablespoons olive oil
salt
pepper

Steps:

  • Saute onions in 1 TBS olive oil until cooked through but not brown.
  • Drain liquid from the salmon.
  • Combine salmon, sauteed onion, breadcrumbs (parsley if you use plain breadcrumbs), eggs, salt, and pepper.
  • Form mixture into patties.
  • Melt butter and oil in a pan.
  • Brown salmon patties on both sides (about 4-5 minutes per side).
  • Place cooked patties on a paper towl to absorb excess oil.

CLASSIC SALMON PATTIES



Classic Salmon Patties image

Salmon patties (aka croquettes) combine canned salmon with grated onion and herbs. Try our popular, family-friendly recipe.

Provided by Diana Rattray

Categories     Entree     Lunch

Time 35m

Yield 6

Number Of Ingredients 7

1 (16-ounce) can salmon (undrained)
1 small onion (finely grated)
2 tablespoons fresh parsley (minced)
Ground black pepper (to taste)
2 large eggs (well beaten)
1 to 1 1/2 cups fine dry breadcrumbs (divided)
3 tablespoons butter

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!

Nutrition Facts : Calories 291 kcal, Carbohydrate 21 g, Cholesterol 140 mg, Fiber 1 g, Protein 23 g, SaturatedFat 5 g, Sodium 511 mg, Sugar 2 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g

'BARRY GOOD' SALMON PATTY



'Barry Good' Salmon Patty image

Every time I do these for my residents they all just love them. Garnish with fresh parsley and lemon slice.

Provided by CHEF "BARRY GOOD"

Categories     Fish Cakes

Time 40m

Yield 15

Number Of Ingredients 15

4 pounds pink salmon (such as Chicken of the Sea®), drained, flaked and cartilage removed
4 large eggs
1 ½ cups panko bread crumbs
¾ cup mayonnaise
2 lemons, juiced
2 tablespoons ranch dressing mix
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried dill
1 teaspoon seafood seasoning (such as Old Bay®)
½ cup white cornmeal
¼ cup vegetable oil, or as needed
16 lemon slices
16 sprigs fresh parsley

Steps:

  • Mix salmon, eggs, bread crumbs, mayonnaise, lemon juice, ranch dressing mix, salt, pepper, garlic powder, dill, and seafood seasoning in a large bowl; divide into 15 portions and shape into patties. Dust each patty with cornmeal.
  • Heat 1 tablespoon oil in a large skillet. Fry a few patties in hot oil, not overcrowding the skillet, until browned, 3 to 4 minutes per side. Repeat until all patties are cooked. Garnish each with a lemon slice and a sprig of parsley.

Nutrition Facts : Calories 357.2 calories, Carbohydrate 17.7 g, Cholesterol 105.9 mg, Fat 18.5 g, Fiber 2 g, Protein 32.6 g, SaturatedFat 3.6 g, Sodium 863.6 mg, Sugar 1.2 g

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