USA · Fish and Seafood Dishes · Quick
Salmon Patties
Panéed salmon cutlets combine the tenderness of fish with a crispy golden crust. Prepared from fresh salmon fillet with aromatic spices and herbs.
33 min 400 kcal 4 serves Medium⚡Quick🇺🇸USA★★★★★4.8· 5 reviews
Ingredients
ServingsMetric
- 500 gsalmon fillet
- 1 mediumonion
- 1 clovegarlic
- 1 egg
- 2 tbspflour
- 3 tbspbreadcrumbs
- 2 tbspfresh parsley
- to tastesalt and black pepper
- for fryingvegetable oil
Method
- Cut the salmon fillets into small pieces or put through a meat grinder. Finely chop the onion and garlic.
- In a large bowl, mix the chopped salmon, onion, garlic, egg, flour and parsley. Season with salt and pepper. Mix thoroughly until smooth.
- Form the mixture into small patties. Dip each patty in breadcrumbs so they are evenly coated.
- Heat vegetable oil over medium heat in a skillet. Fry the patties on both sides until golden, about 3-4 minutes on each side.
- Transfer to paper towels to remove excess oil. Serve hot with mashed potatoes, fresh vegetables, or salad.
FAQ
Patties fall apart due to too little binder or too much moisture. For 400 g of salmon you need 1 egg + 3–4 tbsp breadcrumbs or crushed crackers. After shaping, refrigerate the patties for 30 minutes — this is the key step. Fry over medium heat in oil for 3–4 minutes per side without touching them. If using canned salmon, squeeze out the liquid thoroughly.
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Comments (1)
I bring the salmon fillet to room temperature for 10 minutes before cooking salmon patties. Cold fish hitting a hot pan drops the temperature and you lose that crucial initial sear. Just 10 minutes, not more — food safety matters.