Having all kinds of nostalgic cravings lately. Yesterday I just had to have some #salmonpatties. This is an update to a really old recipe on my blog and made more like the way my dad used to make them. Classic way is with canned salmon but I used leftover slow roasted salmon here - works well because the salmon will be cooked a second time so when it starts out at medium rare it won't be dry in the patties.
I will post a full recipe with details on the blog but had some folks asking for today so here are the notes lol...scroll for step by step photos.
If cooking fresh salmon just season the filet with salt & pepper, drizzle with olive oil. Cook at 275°F for about 15-20 min or until opaque and starting to flake easily with a fork. Set aside to cool.
Meanwhile finely dice a small red onion and celery rib, sauté in a little bit of butter until softened. Transfer veggies to a bowl and wipe out skillet. To the bowl, once veggies cool, add a few tbsp good mayo, splash Worcestershire sauce, lemon zest, 2 tbsp minced fresh parsley, tsp dried dill, tsp Old Bay, pinch of cayenne and garlic powder, 1 egg, pinch of salt and pepper. Whisk to combine. Fold in 1 pound flaked cooked salmon (discard skin.) Stir in seasoned panko crumbs, 1/4 cup at a time. You'll need about 1/2 cup crumbs until the mixture will stick together. Form into balls and press down to make patties on a parchment lined pan. Freeze for 20 min. Coat bottom of a cast iron skillet with neutral cooking oil and add 2 tbsp butter, heat until sizzling. Pan fry patties in the skillet in batches, about 2 min each side or until golden brown. Transfer to paper towels and dust with Old Bay while hot.
#kitchenista #kitchenistasundays #salmon #soulfood #blackhistorymonth #recipe