Salmon Patties
Servings: 4 people
Equipment
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Cast iron skillet
Ingredients
- 4 6 once cans wild salmon (such as Wild Planet Wild Sockeye Salmon) drained
- 1 medium shallot finely chopped
- 1 clove garlic minced
- 2 tbsp mayonnaise
- 2 tbsp chopped fresh dill
- 1 tbsp Dijon mustard
- 1 large egg lightly beaten
- 1 tbsp finely grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp olive oil divided
Instructions
- Flake the salmon. Place the salmon in a large bowl and flake into smaller pieces with a fork.
- Add remaining patty ingredients. Add the shallot, garlic, mayonnaise, dill, mustard, egg, lemon zest, lemon juice, salt, and pepper and stir with the fork until well-combined. Cover the bowl with plastic wrap and refrigerate for 10 minutes.
- Shape the patties. Remove mixture from refrigerator, shape into 8 (1/3 cup) patties about 3-inches in diameter, and place on a baking sheet. Return to refrigerator for 10 minutes.
- Cook the patties. Heat 1 tablespoon of the oil in a 12-inch cast iron or nonstick skillet over medium-high heat until shimmering. Swirl so that it coats the bottom of the pan. Using a wide, flat spatula, gently transfer 4 of the patties into the hot oil and cook, flipping once, until golden-brown and crisp, about 3 minutes per side. Repeat with the remaining tablespoon of oil and salmon patties. Serve warm.
Notes
Make ahead: The patties can be refrigerated for up to 3 hours before pan-frying.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a low-temperature oven.