Sandra This Paula Deen Salmon Patties Recipe is a quick and crispy recipe, which is made with canned salmon and fresh dill. It’s the perfect weeknight dinner, ready in about 55 minutes.
Paula Deen Salmon Patties Recipe Ingredients
- 1 (14.75 ounce) can salmon, drained of all but 2 tablespoons of liquid, flaked
- 1 large slice bread, crust removed, shredded (about 1 cup)
- 3 tablespoons green onion, chopped
- 1 medium garlic clove, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 3 tablespoons minced green bell pepper
- 1 tablespoon flour
- 1 large egg
- 1/2 teaspoon sweet paprika
- 1 teaspoon finely grated lemon zest
- 2 teaspoons lemon juice
- 1/4 teaspoon kosher salt
- Several turns of freshly ground black pepper
- 3 tablespoons extra virgin olive oil
How To Make Paula Deen Salmon Patties
- Combine Patty Ingredients: In a large bowl, gently mix together the flaked salmon (with the 2 tablespoons of reserved liquid), shredded bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt, and pepper. Be careful not to over-mix.
- Form the Patties: Shape the mixture into 8 patties, each about 1/2 inch thick.
- Chill the Patties: Place the formed patties on a plate or baking sheet, cover them, and chill in the refrigerator for at least 30 minutes. This step is crucial to help them firm up and hold their shape during cooking.
- Pan-Fry the Patties: Heat the olive oil in a large skillet over medium-high heat. Carefully place the chilled patties in the hot skillet and cook for 3 to 4 minutes per side, until they are nicely browned, crispy on the outside, and cooked through.
Recipe Tips
- How do I keep my salmon patties from falling apart? The most important step is chilling the patties for at least 30 minutes before cooking. This helps the binder (egg and bread) to set and holds the patties together in the hot pan.
- What if my patty mixture is too wet or too dry? If the mixture feels too wet to form patties, add a little more shredded bread (without the crusts) to absorb the excess moisture. If it seems too dry and crumbly, add a tablespoon of water or an extra splash of lemon juice.
- Can I bake these instead of frying? Yes. For a baked version, preheat your oven to 400°F. Place the patties on a parchment-lined baking sheet and lightly spray the tops with cooking spray. Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through.
- Can I use fresh salmon? Absolutely. If using fresh salmon, simply bake or poach about 12 ounces of salmon fillet until cooked through. Let it cool, then flake it with a fork and use it in place of the canned salmon.
What To Serve With Salmon Patties
These versatile patties are delicious with a variety of sides. Try serving them with:
- A dollop of tartar sauce or a creamy dill sauce.
- A fresh, crisp coleslaw.
- Roasted potatoes or a simple rice pilaf.
- A light green salad with a lemon vinaigrette.
How To Store Salmon Patties
Store: Place leftover cooked patties in an airtight container and store them in the refrigerator for up to 3 days. Reheat: For the best texture, reheat the patties in a lightly oiled skillet over medium heat for a few minutes per side until warm and crispy. You can also reheat them in an air fryer for excellent results.
Salmon Patties Nutrition Facts
- Calories: 299kcal
- Protein: 27g
- Fat: 17g
- Carbohydrates: 9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can substitute about 1/2 cup of panko or regular breadcrumbs for the shredded bread slice. Panko breadcrumbs will yield a slightly lighter texture.
To make these gluten-free, substitute the shredded bread with gluten-free bread or breadcrumbs, and use a gluten-free all-purpose flour blend in place of the regular flour.
Yes, they freeze well. You can freeze the uncooked patties by placing them on a baking sheet in the freezer until solid, then transferring them to a freezer bag. Cook them from frozen, adding a few extra minutes to the cooking time. You can also freeze the cooked patties in the same way.
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Paula Deen Salmon Patties Recipe
Description
Quick, easy, and flavorful salmon patties made with canned salmon, fresh herbs, and lemon, pan-fried until golden and crispy on the outside.
Ingredients
Instructions
- Gently mix all ingredients (except olive oil) in a large bowl.
- Form the mixture into 8 patties, about 1/2-inch thick.
- Cover and chill the patties in the refrigerator for at least 30 minutes to firm up.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the patties for 3-4 minutes per side until golden brown and cooked through.
- Serve immediately.
Notes
- Chilling the patties before cooking is essential to help them hold their shape.
- If the mixture is too wet, add more shredded bread; if too dry, add a tablespoon of water.
- For a lighter version, these patties can be baked at 400°F for 15-20 minutes.
- Freshly cooked and flaked salmon can be used instead of canned salmon.
