The first time I wanted to share this recipe with you all, I completely botched it. You ever cook something perfectly when you’re not trying but the minute you want to share it with someone, everything goes wrong!?! That’s exactly what happened. I thought I would be sophisticated and bake fresh salmon, flake it and create salmon patties from that. Well, what I ended up making were SALT BOMBS. Those patties were down right inedible. Not even Jesus hisself could have saved them. After that, I was so discouraged, I didn’t reattempt them until now. That disaster happened almost two years ago but I came back with a vengeance, and I must say these are my best version yet.

From that experience, I’ve learned that sometimes the simpler approach is ideal. Unlike my failed attempt, these salmon patties are simple, quick and straight to the point. They come together in about 30 minutes which makes them an ideal any time snack. If you notice, most of the recipes featured on my blog are upwards of an hour or more to complete. While I love the low and slow method of cooking, sometimes we just don’t have all day to be in the kitchen. So, before you run out and grab some fast food, reconsider and make these instead. These will also be a lot more satisfying.

Prep Time: 10 minutes
Cook Time: 15 - 20 minutes
Total Time: 30 minutes
Yields: 12 patties

Ingredients:

2 (14.75 oz) cans red salmon
3 large eggs (beaten)
1/4 cup minced shallot
1 tbsp minced garlic
3/4 cup crushed butter crackers (I used Townhouse)
3/4 cup seasoned panko breadcrumbs
zest of 1 lemon
1 tbsp lemon juice
1 1/2 tbsp spicy brown mustard
2 tbsp roughly chopped dill
1 tbsp Old Bay seasoning
1/2 tsp dried oregano
1/4 tsp nutmeg
salt & pepper to taste

Other Ingredients:

1/2 cup vegetable oil

Tools:

large mixing bowl
cast iron skillet
wire cooling rack
baking tray
heat resistant slotted spatula

Instructions:

In a large bowl combine all ingredients excluding the vegetable oil. Mix by hand or with a large spoon until fully incorporated. The mixture should be be slightly moist and able to hold together without falling apart. (Refer to picture above of the raw patties for consistency and texture)
Next, form the patties by hand by creating a ball, then flattening it to a half inch thickness. Once formed, set aside on a plate or cooking tray.
Note: Each patty is about a 1/3 cup worth of the salmon mixture
Now, in the cast iron skillet, add the vegetable oil and heat to medium high.
When the oil is heated, shallow fry the patties for 2 minutes on each side. You don’t want to overcrowd the pan, so fry in batches if needed.
Note: I have an 11” cast iron skillet which can fry up to 5 patties at a time. (Refer to image above)
Place the finished patties on the cooling rack to allow the excess oil to drain off.
Serve immediately while hot.

You can enjoy these alone with a little tartar sauce, or make them a meal and serve these along with grits, rice or roasted potatoes. These can also go in a toasted banquette for a delicious sandwich situation. Whatever tickles your fancy!

If you get a chance to try these, let me know in the comments or on Instagram how you liked them.

Until next time, TOODLES!