These crispy, golden salmon patties are elegant enough for a dinner party but easy enough for a busy weeknight meal. The secret lies in using fresh herbs like dill and a binder that keeps them light, not dense. Follow this recipe to create the beautiful, flaky texture shown in the article's accompanying photo.
Ingredients
1 pound fresh skinless salmon fillet, cut into 1-inch chunks (or two 14.75 oz cans, thoroughly drained)
3 large eggs, lightly beaten
1 cup Panko breadcrumbs (divided)
¼ cup red onion, finely small-diced
2 cloves garlic, finely minced
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon kosher salt (adjust to taste)
¼ teaspoon fresh ground black pepper
3-4 tablespoons high-heat cooking oil (such as avocado, safflower, or canola oil)
Optional Garnishes (as seen in image)
Fresh pea shoots (microgreens)
Lemon wedges
Fresh chive flowers
Extra chopped dill
Lemon zest twists
Instructions
1. Prepare the Salmon Mixture
If using fresh salmon, place the 1-inch chunks into a food processor. Pulse 5–10 times until the mixture forms a coarse paste but still retains visible pea-sized chunks for texture. Do not overprocess.
If using canned salmon, drain the liquid very thoroughly. Remove any skin or large bones if preferred, then flake the fish gently into tiny pieces in a large mixing bowl.
2. Combine the Binder
In a large mixing bowl, combine the processed or canned salmon with the lightly beaten eggs, half of the Panko breadcrumbs, minced red onion, minced garlic, chopped fresh dill, lemon juice, Dijon mustard, salt, and pepper. Gently mix everything together using your hands or a spatula until just combined.
3. Form and Coat the Patties
Place the remaining half of the Panko breadcrumbs on a shallow plate.
Divide the salmon mixture into 4 to 6 equal portions. Gently form each portion into a patty, about 1 inch thick.
Carefully dip both sides of each patty into the Panko breadcrumbs on the plate to create a light, even crust. Note: If the mixture feels too soft, refrigerate the formed patties for 10–15 minutes before coating and cooking to help them firm up.
4. Cook Until Golden
Heat the cooking oil in a large skillet (cast iron or non-stick) over medium-high heat. The oil should be hot but not smoking.
Add the patties to the hot skillet, being careful not to overcrowd the pan (cook in batches if necessary).
Fry for 3–4 minutes per side, or until they are golden brown, crispy, and the internal temperature has reached 145°F (63°C). Flip only once.
Transfer the cooked patties to a paper towel-lined plate to drain excess oil.
5. Serve
Plate the warm salmon patties on ceramic dishes. Garnish with a fresh sprig of dill on top, fresh pea shoots, a lemon wedge, and a few edible chive flowers for a professional presentation.
Comments
Post a Comment