I eat some form of salmon every week, from fresh fillets to patties using the best quality canned salmon. This is a canned version using wild sockeye salmon, skinless, boneless and sustainably caught in Alaska. I order a case of these 6 oz. cans from Wild Planet so I always have salmon on hand when I don’t get to the fish market. There is no waste like you find in the grocery store varieties – of course you get what you pay for!
This recipe by Lidey Heuck from New York Times Cooking, slightly adapted. This is a new favorite way to use canned salmon.
Salmon Patties with Dill
- 1 large egg
- 1/4 cup mayonnaise (I did use low-fat)
- 1 lemon, zested and 2 tbsp. lemon juice plus wedges for serving
- 1/4 cup scallions, finely chopped
- 2 tbsp. fresh dill or parsley, minced, plus more to serve (I do recommend dill)
- 1 tbsp. Dijon mustard
- 1/2 tsp. smoked (I used sweet not hot) paprika
- pinch of ground cayenne
- 1 tsp. kosher salt (Diamond Crystal)
- 1/4 tsp. black pepper (I used 4 pepper mix)
- 3 (6 oz.) cans, boneless, skinless salmon, drained
- 3/4 cup plain panko
- oil to fry
- serve with a sauce of your choice
Combine the egg, mayonnaise, lemon zest, lemon juice, scallions, dill, mustard, sweet smoked paprika, cayenne, salt and black pepper. I like to smash the salmon then add the panko and add to the rest of the mixture. Chill until you can easily form into six patties.
When ready to fry make the six patties.
Heat a small amount of oil and add the patties pressing them lightly with a spatula, until browned on the bottom, about 2 minutes. Flip and cook the other side 2 minutes more.
Place on a platter and serve with more dill, lemon wedges and sauce of your choice.
Recipe by cookingwithauntjuju.com
Though I’m more of a canned tuna person, these are definitely my kind of patties. With ingredients such as scallions, dill and lemon – they must be so delicious. I also see you’ve used 4 peppers mix, which I find adds such nice, well-rounded peppery flavors. 🙂
I use canned tuna in tuna melts, tuna salad and appreciate the convenience of using canned. This is a new favorite version with salmon! Thanks to you I use four 4 pepper mix all the time now – I purchased a pretty copper grinder to house this mix and reach for it more than I do just plain ole black pepper ) So, thanks Ronit!
Glad to hear! 🙂
I did a double-take when i saw this post, as I had literally made almost this very recipe two nights ago! I made Belinda Jeffery’s version which is very similar, tho hers uses basil as the main herb. So I know yours will be delicious too!
cheers
sherry https://sherryspickings.blogspot.com/
Thanks Sherry – then you know how good these salmon patties are – basil would be delicious too 🙂 I’m not familiar with Belinda Jeffery so will have to check her out,,,
I like Wild Planet products. I routinely purchase the sardines for my dog and I…by the case! This recipe sounds delicious! Oh, and by the way, I pretty new here. I just launched my site in December, and I’m trying to figure out what goes where kind of thing on a daily basis …still!
Yes, Wild Planet has excellent products and I usually buy from them. I don’t always get to the fish market so the canned products are very handy. This is a great recipe – on the lighter side. I’ve been blogging for 13 years, joined blogging parties (that’s a way to get your blog out there) and have backed off on the social aspect of it as well as the amount of posts I share 🙂 Maybe a little tired with over 1400 posts!