USA · Fish and Seafood Dishes

Salmon Patties

Salmon patties (also called salmon cakes) are an American supper dish of finely chopped salmon, onion, garlic, egg and parsley, shaped into patties, breaded and pan-fried.

33 min✻4 servings✻400 kcal
Salmon Patties

Ingredients

  • salmon fillet500 g
  • onion1 medium
  • garlic1 clove
  • egg1
  • flour2 tbsp
  • breadcrumbs3 tbsp
  • fresh parsley2 tbsp
  • salt and black pepperto taste
  • vegetable oilfor frying

Method

  1. 1Remove the skin from the salmon fillet, cut the flesh into strips, then chop it with a sharp knife into pieces of 3–5 mm (or put it through a meat grinder once). Chop by hand rather than blending: a blender turns the fish into paste and the patties come out dense. Finely chop the onion and garlic.
  2. 2In a large bowl, mix the chopped salmon, onion, garlic, egg, flour and parsley. Season with salt and pepper. Mix just until the mixture sticks together when pressed; do not work it into a paste.
  3. 3Divide the mixture into 8 portions of about 85 g and shape each into a patty about 2 cm thick. Coat each patty evenly in breadcrumbs, put them on a plate and chill for 30 minutes. This is what keeps them from falling apart in the pan.
  4. 4Heat 2–3 tablespoons of vegetable oil in a skillet over medium heat. Fry the patties in two batches, 3–4 minutes per side, turning them once, until golden and opaque in the center. A probe thermometer should read 68°C (the FDA guideline for ground fish). If they brown in under 3 minutes, lower the heat.
  5. 5Transfer to paper towels to remove excess oil. Serve hot with mashed potatoes, fresh vegetables, or salad.