Salmon Patties

By srumbel

Crunchy on the outside and tender on the inside, Salmon Patties are a flavorful, quick and easy recipe for getting more brain-boosting, heart-healthy omega-3s into your diet!
from fivehearthome.com

Ingredients

• 2 (7.5-ounce) cans canned salmon (Alaskan wild-caught and boneless/skinless), drained
• 3 eggs, beaten
• 1 cup panko bread crumbs, DIVIDED
• 1/4 cup freshly grated Parmesan cheese
• 3 tablespoons finely chopped fresh parsley
• 1 tablespoon freshly-squeezed lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 3/4 teaspoon garlic salt
• Freshly ground black pepper
• A few dashes hot pepper sauce (such as Tabasco)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter

Preparation

Step 1

In a medium bowl, mix together drained salmon, eggs, 3/4 cup panko bread crumbs, Parmesan, parsley, lemon juice, Worcestershire sauce, Dijon, garlic salt, pepper (to taste), and hot pepper sauce (to taste). Divide the mixture into four equal balls and form into 3/4-inch thick patties. Place patties on a plate, cover with plastic wrap, and refrigerate for 30 minutes.
Place the remaining 1/4 cup panko breadcrumbs in a shallow dish and press both sides of each salmon patty into breadcrumbs. Heat a large saute pan over medium to medium-high heat. Add olive oil and butter to pan; once melted, swirl pan to coat. Add the salmon patties and cook for 3 to 4 minutes per side or until golden brown. Remove to a paper towel-lined plate and serve warm with a squeeze of fresh lemon juice.

Tips, Tricks, & Variations

If you're short on time, you can skip the step of chilling the patties before cooking. This step is intended to help the patties hold together, but the recipe will still work if you cook them immediately after forming.

Yield: 4 servings