Salmon Patties
These salmon cakes are fresh and delicious with chunks of fresh salmon filet, panko breadcrumbs and fresh scallions!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American
Servings: 4 patties
Calories: 346kcal
- 1 ¼ pounds center-cut salmon fillet skin removed
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- ½ teaspoon grated lemon zest
- Pinch of cayenne pepper
- 2 scallions chopped
- 1 cup panko breadcrumbs
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Cut half of the salmon into ¼-inch pieces. Transfer to a large bowl. Cut the rest of the salmon into chunks and transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the green onions, panko, ½ teaspoon salt, and black pepper to taste. Gently mix until just combined.
Divide the salmon mixture into 4 even mounds. With damp hands, pat into patties about ¾ inch thick.
Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Flip and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel lined plate. Finish with a sprinkle of salt and a squeeze of lemon over top.
Serve patties over a bed of greens or on a toasted bun with arugula and tartar sauce.
Serving: 1patty | Calories: 346kcal