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Salmon Patties

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!

Salmon Patties ~ crunchy on the outside and tender on the inside, this flavorful, quick and easy recipe is a great way to get more brain-boosting, heart-healthy omega-3s into your diet! | FiveHeartHome.com

Well, we’re officially immersed in the no meat on Fridays season of Lent at our house…which means that, once a week, I have to remind myself to avoid meat approximately 47 times over the course of the day. Since fish is allowed on Fridays, however, Lent also means that I tend to make more of it at this time of year than any other.

I don’t know why that is…fish is easy to cook and loaded with nourishing healthy fats and I should be serving it to my family more often. So with y’all as my witnesses, from here on out, I resolve to incorporate more fish into our diets! Fortunately, even if I can’t make it to the seafood counter, these Salmon Patties require little more than a trip to the pantry.

Salmon Patties ~ crunchy on the outside and tender on the inside, this flavorful, quick and easy recipe is a great way to get more brain-boosting, heart-healthy omega-3s into your diet! | FiveHeartHome.com Have y’all cooked with canned salmon before? It’s kind of crazy to me that you can buy wild-caught Alaskan salmon in little cans right next to the tuna fish. And honestly, the two can be used pretty interchangeably in a lot of recipes.

Salmon Patties are sometimes referred to as Salmon Cakes (think: Crab Cakes) or Salmon Croquettes (think: throwback to circa-1977…it was a mighty good year), and as mentioned above, they could just as easily be made with tuna. In this here version, the salmon is mixed with eggs, panko bread crumbs, Parmesan, parsley, and a variety of seasonings before being formed into — you guessed it! — patties, lightly coated with more crunchy panko, and then pan fried. The result is tasty, salmon-studded cakes that mix up in a flash and cook in mere minutes. Dinner. Is. Served!

Salmon Patties ~ crunchy on the outside and tender on the inside, this flavorful, quick and easy recipe is a great way to get more brain-boosting, heart-healthy omega-3s into your diet! | FiveHeartHome.com My picky kids were all over these (dipped in ketchup, of course, but hey…I’ll take it). And I loved that they were getting a nice dose of the healthiest-of-healthy fish oils as a part of their ketchup-dredged dinner. The coating of panko on the outside of the patties makes them extra crunchy, and thanks to all of the layers of flavor, they don’t taste fishy at all.

Now, before we get on with the recipe, I feel that it’s my obligation to educate you canned salmon novices on the different varieties available. Canned salmon is traditionally sold with small, soft bones and pieces of skin intact. Everything in the can is totally edible, and the bones actually add a nice boost of calcium. However, if you happen to be on the squeamish side (like myself)…for the love of all that is good and holy, do yourself a favor and buy boneless, skinless canned salmon!

Salmon Patties ~ crunchy on the outside and tender on the inside, this flavorful, quick and easy recipe is a great way to get more brain-boosting, heart-healthy omega-3s into your diet! | FiveHeartHome.com Because if you don’t pay attention to the label, you might be ready to make your recipe, open up the cans, and look upon the contents in shock. You might consider pitching them straight into the trash before heading back to the store. You might decide that you don’t have time for a trip to the store and, besides…your German mother ingrained in you an inability to waste perfectly good (albeit, shudder-worthy) food. But you might also know for dang sure that you won’t be able to cook with — much less eat — any sort of fish that contains skin, small bones, and unrecognizable bits and pieces. So you might resolve to remove every last teeny-tiny particle of non-salmon meat from both cans, and it might take you a good 45 minutes to do so. But after all is said and done, you might eat your Salmon Patties with an extra sense of satisfaction and accomplishment for not having to bite into any foreign objects after all of that hard work.

Hypothetically speaking, of course.

Salmon Patties ~ crunchy on the outside and tender on the inside, this flavorful, quick and easy recipe is a great way to get more brain-boosting, heart-healthy omega-3s into your diet! | FiveHeartHome.com So if you are old-school, if you are tough, if you don’t mind ingesting skin and bones (tiny though they may be), go for the regular canned salmon. But if you are a card-carrying member of the Weak Stomach Club, make sure you look for that boneless/skinless phrase on the can (and realize that it may come in a pouch as opposed to a can). Whatever your preference, either variety will be already cooked, and either will work perfectly fine in this recipe!

The next time you’re in the mood for an easy, pantry-staple meal that will make your family smarter while simultaneously improving their cholesterol, I hope you’ll give these Salmon Cakes a spin! I can safely say that they’ll be going on our regular rotation ’round these parts, long after Lent is over…and as a result, I’ll be extra vigilant about reading labels at the grocery store. 😉

Salmon Patties ~ crunchy on the outside and tender on the inside, this flavorful, quick and easy recipe is a great way to get more brain-boosting, heart-healthy omega-3s into your diet! | FiveHeartHome.com

Salmon Patties

Yield: 4 servings

Salmon Patties

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!

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

Instructions

  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.
  2. 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.

Notes

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.

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http://www.fivehearthome.com/2015/02/26/salmon-patties-croquettes-tuna-cakes-lent-recipe/

Adapted from Food Network

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Comments

  1. Great quick and healthy dish! We are big fans of salmon cakes here. I don’t tell anybody about the skin and bones, and nobody can detect them once the patties are cooked

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      That’s so good to know, Mila! I bet you’re right, and my kids wouldn’t even notice if the tiny bones were in there. The problem is that I would know, and I’m probably the most squeamish member of our family. Ha! 😉

  2. Debbie Caraballo says:

    Hey Sam,
    This is an old favorite of mine, I grew up eating and loving these. My family always bought the bone in salmon; don’t think the boneless, skinless was even a choice back then! I still buy that kind, but I pick out as many bones and as much skin as possible!
    We’re having Lent here, because hubby is Catholic, but I never get tired of fish anyway…lol. It all works out! Thanks for sharing your recipe, will definitely make it this way!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Ha, Deb…I think you’re right in that cans of boneless, skinless salmon are a newer phenomenon. 😉 I’m sure most people don’t have a problem with the little bits and pieces in regular cans of salmon, but I’m a wimp…so spending a bit more on the already boneless/skinless stuff is worth all of the labor it later saves me! 😉 Hope y’all enjoy these Salmon Patties when you try them, and hope you’ve been having a great weekend!

  3. Sam…you never cease to amaze me!! Your salmon patties are absolutely beautiful. I’ve been making them for a long time…using fresh Alaska salmon many times. Yours are so thick & inviting! Pinning this lovely recipe. SO happy you shared it with us at Weekend Potluck!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thank you so much, Marsha! I appreciate the pin and I love joining y’all for Weekend Potluck each week. 🙂 And I can’t imagine how amazing salmon patties would be with fresh Alaskan salmon — yum! You’ve made me drool all over my keyboard… 😉 Hope you’re having a wonderful week!

  4. I finally tried these and they were so good! I paired them with some sliced fresh tomatoes, homemade tartar sauce and red wine. I made a batch to eat and have some for leftovers but, after seeing them, Danny decided he needed to try one as well. I haven’t seen skinless, boneless canned salmon here in Japan but the regular canned salmon doesn’t bother me so I’ll probably stick to that.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so glad you enjoyed these, Sarah, and your accompaniments sound perfect. 🙂 Also, I’m sure I’m the only one who’s squeamish about the random bits in canned salmon…living in Japan, I have no doubt you’re much tougher than I am! 😉 Thanks for taking the time to let me know that this recipe was a hit, and I hope you’re having a great week!

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