Salmon Patties

I’ve been making this recipe every week for a few months now because it’s that good, and it’s EASY. It is a pretty large recipe which makes it perfect for entertaining or for having leftovers.

I buy my salmon filet at Cabrillo Farmer’s Market from M.I.F. Seafood who sells a 1.5 lb frozen filet of wild Coho salmon from Alaska.

Prep:

1 1/2 lbs of wild caught salmon (I buy Coho salmon from M.I.F. Seafood at Farmer’s Market)

1 medium purple onion or spring onion, finely chopped

1 clove garlic minced or 1 head of green garlic minced

3/4 cup Panko breadcrumbs (GF if needed)

2 TBSP Dijon mustard

3 TBSP high quality Mayonnaise 

1 bunch dill chopped

3 eggs, beaten

Salt and pepper to taste

Cook:

Place the salmon on a sheet pan and drizzle with olive oil.  Season with salt and pepper.  Bake in the oven at 400 degrees for about 10 minutes (possibly longer if your salmon is still cold from the fridge yet it should be slightly underdone).

As soon as the salmon comes out of the oven, remove it from the skin and place in a large bowl.  Break it up a bit with a fork so it stops cooking and to encourage it to cool quickly.

When the salmon is cool enough to handle with your hands, break the salmon up with your fingers until it is a fine texture for easily forming into patties.

Combine:

The salmon with all the ingredients listed above, except for the eggs.  Check the flavors and adjust to your liking.  Finally, add the eggs and mix well.

Form the mixture into 6 patties.  

Add 2 TBSP olive or avocado oil to a skillet and fry the burgers for 3-4 minutes per side.

Serve: with lemon mayonnaise:

Whisk 1/4 cup mayonnaise with juice of 1/2 lemon and 1 tsp of chili powder.