This Patty Salmon Recipe is real, tried, and loved. The patties on the outside are crispy, and soft on the inside. So what do you know about this recipe that I love most? So, it’s so, so easy to do. So, consider giving these Salmon Patties a try if you’re making dinner or lunch in a rush. I tell you, there are no regrets.
Ingredients:
15 oz. canned salmon large bones removed
2 eggs
1/3 cup shredded Parmesan cheese
1/2 cup breadcrumbs
1 small bell pepper finely diced
2 tbsp. mayonnaise
2 tbsp. Dijon mustard
2 tbsp. chopped scallion
salt to taste
olive oil or vegetable oil for frying
Directions:
Place the salmon in a medium mixing cup, and flake gently with a fork.
Add the remaining ingredients and stir well.
Form tiny patties with your hands use a 1/2-cup as a scale.
IF FRYING:
Heat oil in a large skillet over medium heat (use enough oil to generously cover the bottom of the skillet). For about 5 minutes, fry the patties on each side until they are crispy and fried.
IF BAKING:
Pour some olive oil on a large, non-stick cookie sheet to ensure that the surface is evenly coated. Place the salmon patties on the plate and gently brush the tops with some oil. Bake to 425 degrees F for 15 minutes. Flip, and bake for 5-7 more minutes.
Notes:
It’s simple, inexpensive, and safe. You can find it interesting that in contrast to fresh salmon, canned salmon is similarly nutritious. I still recommend that wild-cached salmon be selected.
You ‘re going to have to bake it in advance if you want to use fresh salmon to make these salmon pats. Drizzle with olive oil, season with salt and pepper, and cook for 15 minutes in a pre-heated oven.
If you follow the recipe then you are going to end up producing 12 tiny patties
Ingredients
- 15 oz. canned salmon large bones removed
- 2 eggs
- 1/3 cup shredded Parmesan cheese
- 1/2 cup breadcrumbs
- 1 small bell pepper finely diced
- 2 tbsp. mayonnaise
- 2 tbsp. Dijon mustard
- 2 tbsp. chopped scallion
- salt to taste
- olive oil or vegetable oil for frying
Instructions
Place the salmon in a medium mixing cup, and flake gently with a fork.
Add the remaining ingredients and stir well.
Form tiny patties with your hands use a 1/2-cup as a scale.
IF FRYING:
Heat oil in a large skillet over medium heat (use enough oil to generously cover the bottom of the skillet). For about 5 minutes, fry the patties on each side until they are crispy and fried.
IF BAKING:
Pour some olive oil on a large, non-stick cookie sheet to ensure that the surface is evenly coated. Place the salmon patties on the plate and gently brush the tops with some oil. Bake to 425 degrees F for 15 minutes. Flip, and bake for 5-7 more minutes.
Notes:
It's simple, inexpensive, and safe. You can find it interesting that in contrast to fresh salmon, canned salmon is similarly nutritious. I still recommend that wild-cached salmon be selected.
You 're going to have to bake it in advance if you want to use fresh salmon to make these salmon pats. Drizzle with olive oil, season with salt and pepper, and cook for 15 minutes in a pre-heated oven.
If you follow the recipe then you are going to end up producing 12 tiny patties
