Salmon Patties Recipe

Salmon: Provides the main protein and flavor base for the patties.

Egg: Acts as a binder to hold the patties together.

Breadcrumbs: Adds texture and helps bind the mixture.

Onion: Adds a subtle sweetness and crunch.

Celery: Provides a fresh, crisp texture.

Lemon juice: Adds a bright, tangy flavor.

Dried dill: Infuses the patties with a distinctive herbaceous note.

Salt: Enhances the overall flavor.

Black pepper: Adds a mild heat and depth of flavor.

Olive oil: Used for frying the patties to a golden brown.

When forming the salmon patties, make sure to press them firmly to ensure they hold together during cooking. If the mixture seems too dry, you can add a little more lemon juice or a small amount of mayonnaise to help bind the ingredients. Conversely, if the mixture is too wet, add a bit more breadcrumbs. This balance will help achieve the perfect texture for frying.

• salmon - Substitute with tuna: Tuna has a similar texture and flavor profile, making it a good alternative for salmon patties.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a binding agent similar to an egg.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide the same binding and texture as breadcrumbs.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• celery - Substitute with bell pepper: Bell peppers add a different crunch and a slight sweetness, which can complement the other flavors in the patties.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor to lemon juice.

• dried dill - Substitute with dried parsley: Dried parsley offers a different but still complementary herb flavor to the patties.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can still work well in the recipe.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• Allow the salmon patties to cool completely at room temperature before storing.
• Place a sheet of parchment paper between each patty to prevent them from sticking together.
• Store the patties in an airtight container or a resealable plastic bag.
• For refrigeration, keep the container or bag in the fridge for up to 3 days.
• For freezing, place the container or bag in the freezer. The patties can be frozen for up to 3 months.
• When ready to use, thaw frozen patties in the refrigerator overnight.
• Reheat the patties in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Alternatively, reheat in a frying pan over medium heat with a little olive oil until warmed up and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon patties on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through. This method helps retain the crispiness of the breadcrumbs.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the salmon patties in the skillet and cook for 2-3 minutes on each side, or until they are heated through and have regained their golden brown color. This method is quick and keeps the patties crispy.

• Microwave Method: Place the salmon patties on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This method is the fastest but may result in a softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon patties in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through, until they are heated through and crispy. This method is great for maintaining the crunchiness of the breadcrumbs.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the salmon patties on the toaster oven tray. Heat for 10-12 minutes, or until warmed through. This method is convenient and helps keep the patties crispy.

• Mixing bowl: A large bowl used to combine the salmon, egg, breadcrumbs, onion, celery, lemon juice, dill, salt, and black pepper.

• Fork: Used to flake the salmon and mix the ingredients together.

• Measuring cups: Essential for accurately measuring the breadcrumbs, onion, celery, and lemon juice.

• Measuring spoons: Necessary for measuring the dried dill, salt, and black pepper.

• Frying pan: Used to cook the salmon patties over medium heat.

• Spatula: Helps to flip the patties in the frying pan to ensure they cook evenly on both sides.

• Plate: A surface to place the formed patties before frying them.

• Paper towels: Used to drain excess oil from the cooked patties.

• Knife: For finely chopping the onion and celery.

• Cutting board: A surface to chop the onion and celery.

Prepare ingredients in advance: Chop the onion and celery ahead of time and store them in the fridge to save time when you're ready to cook.

Use pre-made breadcrumbs: Opt for store-bought breadcrumbs instead of making your own to cut down on preparation time.

Mix in one bowl: Combine all ingredients in a single mixing bowl to minimize cleanup and streamline the process.

Form patties ahead: Shape the salmon patties and refrigerate them until you're ready to cook, making the cooking process quicker and more efficient.