Salmon Patties
Published January 3, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes, plus at least 15 minutes' chilling
- Rating
- Comments
- Read comments
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Ingredients
1 large egg
¼ cup mayonnaise
1 lemon, zested, and 2 tablespoons juice, plus more lemon wedges for serving
¼ cup finely chopped scallions (2 to 3 scallions)
2 tablespoons minced fresh parsley or dill, plus more for serving
1 tablespoon Dijon mustard
½ teaspoon smoked paprika
Pinch of ground cayenne
1 teaspoon kosher salt (such as Diamond Crystal)
¼ teaspoon black pepper
3 (6-ounce) cans boneless, skinless salmon, drained
¾ cup plain panko
¼ cup neutral oil, such as vegetable or canola
Nutritional analysis per serving
8 grams carbs; 105 milligrams cholesterol; 234 calories; 3 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 1 gram fiber; 434 milligrams sodium; 22 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the egg, mayonnaise, lemon zest, lemon juice, scallions, parsley, mustard, smoked paprika, cayenne, salt and black pepper. Add the salmon and panko and mix until combined, breaking up any large chunks of salmon. Refrigerate until the mixture is firm enough to form into patties, at least 15, preferably 30 minutes.
- Step 2
Using a ½-cup measure, scoop out mounds of the salmon mixture and form them into 6 (¾-inch-thick) patties.
- Step 3
Heat the oil in a large skillet over medium-high. When the oil is hot, add the patties and cook, pressing them lightly with a spatula, until browned on the bottom, about 2 minutes. Flip and cook on the other side until browned, 2 minutes more, lowering the heat if necessary to avoid splattering and to prevent the oil from smoking.
- Step 4
Transfer the cooked patties to a plate lined with a paper towel. Serve hot with more dill and lemon wedges on the side.
Private Notes
Comments
Coincidentally I made my mom’s version of these, the one I grew up with and that still evokes waves of nostalgia, last night. She always used canned sockeye salmon—bones, skin, and all, a large, grated onion, beaten egg, parsley, matzah meal, and a secret ingredient—this will sound weird, but I promise it works—a dash of cinnamon, which subtly neutralizes any fishiness while not calling attention to itself. She called them croquettes and they never failed to come out crispy and light.
No need to avoid canned salmon with skin and bones unless you, or someone you're feeding, doesn't care for it. It's more nutritious and tastier than the skinless, boneless stuff.
My mother made these known in England as salmon cutlets. She used matzoh meal instead of panko which was unknown then. Importantly, you should use the salmon with bone in because whilst it disintegrates thoroughly the bone is recommended for our own bone strengthening and osteoporosis.
Do these freeze well?
These are really similar to a very old NYT recipe that we use. We serve this with a sauce of chopped capers, lemon juice, prepared horseradish, tabasco sauce, ketchup, and mayonnaise. The mayo should be about 1.5 times as much as the rest combined..
Made these with cedar planked salmon and spice mix from corn rib recipe ( Memorial Day leftovers) and it was amazing! Love cleaning out the fridge and making something delicious!