Salmon Patties Chefs Recipes

EASY SALMON PATTIES

Steps:

• Preheat the oven to 350 degrees
• place salmon skin side down on a baking dish. Brush salmon with olive oil ( do not salt salmon). Add a little water to the pan and roast salmon for 12-14 minutes. Salmon should be just barely cooked, so it stays moist.
• Remove from the oven and allow it to cool for about 10 minutes then cover and chill until salmon is completely cooled.
• When salmon has completely cooled, flake the pieces into a small bowl, add in chopped onion, roasted red pepper, and chopped parsley. Gently mix and return to the refrigerator until needed.
• In another bowl add mayonnaise, mustard, old bay, lemon, Worcestershire, hot sauce and egg. Mix ingredients together until well blended. This is the imperial style sauce that you will use as a binder.
• Add imperial sauce and bread crumbs to salmon mixture and mix together until well blended. Try not to break up the salmon too much. (if the mixture looks too wet you can add little additional bread crumbs)
• Cover mixture and chill in the refrigerator for 30 minutes. Shape into salmon cakes.
• Dredge the salmon patties in breadcrumbs.
• heat a frying pan, add olive oil and gently place the salmon patties into saute pan and cook on both sides (about 2-3 minutes per side) until they are a nice golden brown.
• Place the salmon patties on a baking sheet lined with parchment paper and bake for 20 minutes at 350 degrees or until an internal temperature of 165 degrees F has been reached.

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.

CHEF JOHN'S SALMON CAKES

Steps:

• Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
• Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
• Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
• Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.

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.

CLASSIC SALMON PATTIES RECIPE

Steps:

• Cut the salmon into large chunks and place it in a food processor. See chef notes about alternate way to prepare.
• Pulse on high speed until it becomes like a paste but also has some pea-sized salmon chunks in it.
• Transfer the salmon to a large bowl along with the red onion, peppers, garlic, dill, green onions, whisk eggs, crushed crackers, salt, pepper, and tabasco sauce.
• Mix well using your hands or a spatula and form 12 like-sized salmon patties, which are about 3-4 ounces a piece.
• Add the oil to a large frying pan over medium-low heat and heat to 350°. You will know it's done when you sprinkle in a little flour, and it fries but does not burn.
• Cook the salmon patties in the oil for 2 ½ to 3 minutes per side or until golden brown and cooked through out.
• Drain the salmon patties on paper towels and cook in batches if your pan is not big enough to cook all at once.
• Serve the salmon patties on a bed of greens and alongside my lemon-dill sauce.

SALMON PATTIES - CHEF'S RECIPE!

Steps:

• Place mashed potatoes, salmon, egg, green onion, lemon pepper, Worcestershire sauce, and breadcrumbs thoroughly in a large bowl. Use your hands; I like using food preparation gloves.
• Use wet hands to form into patties.
• Roll patties in the extra breadcrumbs.
• Put patties on a plate and leave for at least for an hour, or up to overnight. They break apart if not left to rest. Cover with cling wrap until ready to use.
• When ready to cook, heat the oil in a large fry pan/skillet. I use my electric skillet up to number 8, medium high.
• Add the patties when the oil is hot; test a piece of bread, it should turn golden within 5 to 10 seconds.
• Fry one side until golden and flip; fry the other side until golden (about 6 minutes in total).
• Serve with chips and salad/veggies.