What a way to transform canned salmon! Made with breadcrumbs rather than mashed potato so they’re tender on the inside, and baked rather than fried which means healthier and less cleaning up, this is a very easy Salmon Patties recipe that you can make right now, for dinner tonight!
Fresh salmon is not cheap in Australia. Supermarkets sell it for around $26/kg (that’s $13/lb), Costco sells premium salmon for around $36/kg (Huon salmon, Australia’s premium salmon brand – I was pretty impressed when I saw that) and at my local seafood shop, I pay over $40/kg for salmon.
So I’ve always used canned salmon to make salmon patties. Not because I want to or feel that it’s the best way to make patties. Simply for cost reasons. And also because I think of patties, whether it’s tuna, meat, potato or any other form of patties, as a cost effective everyday meal.
One bite of these Salmon Patties, and any thought of cost effectiveness will fly out the window. These taste SO GOOD. Serve these up to anyone who has wrinkled their nose in distaste at the thought of canned salmon, and I bet you’ll change their mind.
They’re moorish, they’re beautifully seasoned, they’re juicy and tender, studded with flakes of salmon, and a hint of herby freshness from dill. These are so tasty, I’d proudly serve them up as an appetiser at a gathering! (And to all my friends reading this, don’t be surprised if that happens the next time you come over!)
These babies are so golden and crispy on the outside, it’s almost hard to believe they’re baked. But they are, they really are. I do preheat the tray with oil for these, I find that makes a difference when baking things that are low in fat, like these salmon patties. It helps create that beautiful golden crust.
The mixture for the Salmon Patties is pretty straight forward. I start with my usual trick to make extra tender, extra tasty patties / meatballs – grating onion over breadcrumbs. This serves two purposes – 1) the onion juices soaks the breadcrumbs which then expand while cooking, creating little air pockets which makes the patties more tender; and 2) avoids the need to precook the onion, which you have to do if you use chopped onion otherwise you end up with raw bits of onion in the patties.
Then toss in egg to bind it, parmesan for umami (food nerd word for savouriness, the 5th taste sensation), shallots / green onions / scallions (global food language inconsistencies = 🤯), garlic, dill (or other herb, dried or fresh) and canned salmon.
Give it a mix, and this is what you end up with. I know the mixture looks loose and you wonder how on earth the patties will hold together, but they do, they really do. I’ve never had Salmon Patties fall apart on me.
I’m currently going through a Yoghurt Slaw and Cauliflower Puree phase. Read: Trying to cut down on carbs / calories with minimum sacrifice on quality of meals. 😂
But I have to say, they’re a pretty great pairing with these Salmon Patties. You get freshness from the Yoghurt Slaw and low-carb creaminess from the Cauliflower Puree that’s made for smearing over each bite of the Salmon Patties.
Dinner, made from a can of salmon. ❤️ – Nagi x
PS You can, of course, make this with fresh salmon if you happen to be blessed with an abundant supply of them. Tell me all about it, and make me green with envy.
PPS I make these Salmon Patties with canned tuna too. 🙂
PPPS It just dawned on me that I didn’t take a clear shot of the inside of these, after all that talk about how juicy they are on the inside. But there’s a good shot in the video at the end when I cut through a stack of them – it’s below the recipe.
- 1 cup Panko breadcrumbs (Note 1 for subs)
- 1 small onion (or 1/2 large), grated
- 1 garlic , minced
- 400 g/ 14 oz canned red or pink salmon , drained (Note 2)
- 2 shallots / scallions / green onions , finely sliced
- 1/3 cup fresh dill , roughly chopped (or 1 tsp dried herbs of choice)
- 2 eggs
- 1/2 cup parmesan , grated or shredded
- 1/4 tsp each salt and pepper
- 2 tbsp vegetable oil
- Oil spray
- Preheat oven to 220C/430F standard or 200C/390C (fan forced / convection).
- Place breadcrumbs in a bowl. Grate over onion, including juices. Mix onion into breadcrumbs, ensuring all breadcrumbs are soaked. (Note 3)
- Add remaining ingredients except salmon. Mix well.
- Add salmon. Stir through gently, leaving flakes of salmon (rather than vigorously mixing salmon into tiny pieces).
- Scoop up 1/4 cup mixture (level, packed standard ice cream scoop, see Video). Form round patties about 1.5 cm/ 2/3" thick and set aside.
- Drizzle oil all over tray. Place in oven for 2 minutes until hot - oil will spread over tray. Tilt tray to spread if needed.
- Place patties on tray - DO NOT press down (makes them stick on tray). Spray surface with oil spray.
- Bake 15 minutes. Flip, spray surface with oil spray, bake 5 minutes.
- Serve with sour cream or yoghurt on the side for dipping / dolloping, and extra fresh dill if desired.
- I served mine with cauliflower puree and Yoghurt Slaw - healthy side options! (Note 3)
WATCH HOW TO MAKE IT
LIFE OF DOZER
In my pre-Dozer life, I was hooning around in a little 2 seater convertible. I had to give up my little zippy car not only because he grew out of it, but also because he didn’t like the wind in his eyes.🙄
So I reluctantly upsized to a 4WD. Then he grew even more – his head smooshes on the ceiling of the car, smearing it with filth.
I am not getting another damn car for this damn dog. 😖