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Pioneer Woman Salmon Patties

Pioneer Woman Salmon Patties

Erin Table for Seven
These Salmon Patties from The Pioneer Woman are a recipe that can be ready in about half an hour, requires very little effort, and does not cost too much. They have an incredibly crisp surface, a texture that is flaky and moist on the inside, and a flavor that is enhanced to its fullest potential by the utilization of fresh herbs.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Main Course
Cuisine American
Servings 6
Calories 236 kcal

Ingredients
  

  • 1 (14.75 ounce) can salmon see notes
  • 1 egg
  • ¼ cup mayonnaise
  • ½ cup panko breadcrumbs
  • ½ tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • pepper to taste
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh dill chopped, optional but recommended
  • ¼ cup scallions chopped
  • 2 tablespoons olive oil for frying

Instructions
 

  • After draining the salmon, place it in a medium-sized bowl for preparation.
  • Remove the bones and skin from your salmon if it doesn’t come that way already. The salmon should be flaked with a fork.
  • Place all of the other ingredients, except the olive oil, in the bowl and lightly combine them.
  • Form into six patties that are approximately half an inch thick each.
  • In a skillet set at a heat setting of medium, add the olive oil.
  • After allowing the pan to warm up for a few minutes, cook the patties in two separate batches for around three to four minutes on each side, or until they have a very light browning on both sides.
  • If necessary, add a few more drops of oil to the pan before cooking the second batch.
  • To be served hot. Along with lemon wedges, they are great served with tzatziki or remoulade sauce (but any garlicky mayo or aioli would do!).

Notes

  • Recipe Tips 
  • You may use canned sockeye salmon or canned pink salmon (but sockeye can be hard to find in some places). Whenever possible, go for cans that specifically state that they include no skin or bones.
  • It is important to handle these patties with a light touch, and I would suggest cooking them in two batches so that you have enough area in the pan to flip them over.
  • The preparation of these salmon patties is quick and easy because the salmon has already been cooked. They only require three to four minutes on each side.
     
  • Recipe Variations:
  • If you prefer fresh salmon to canned salmon, you may use fresh salmon that has been cooked instead of canned salmon if you have any leftover salmon or if you simply want to put a piece of salmon into the oven to use for this dish. Simply use a fork to break it up into flakes, then continue with the recipe as it is stated.
  • If you want these patties to have a stronger lemon flavor, you may either increase the amount of lemon juice that you use or mix in some lemon zest.
  • If you like, you may use conventional breadcrumbs instead of panko, and if you do, I recommend using Italian-flavored breadcrumbs.
  • If you are unable to obtain fresh dill, you can omit it entirely or replace it with one teaspoon of dried dill.
  • To give it a new dimension of taste, try seasoning it with one teaspoon of Cajun or Old Bay spice. Because these spices often already contain salt, you should probably avoid adding any more of them to the dish.
  • Have a craving for chicken? Instead, you may try out my Chicken Patties!
     

Nutrition

Calories: 236kcalCarbohydrates: 4gProtein: 18gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 90mgSodium: 587mgPotassium: 283mgFiber: 0.4gSugar: 1gVitamin A: 196IUVitamin C: 2mgCalcium: 220mgIron: 1mg
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