I’ve been on a salmon kick lately…but I don’t see anything wrong with that. I could eat it a couple times a week. Salmon is so tasty and can be prepared in so many ways. So today, I made salmon patty sandwiches on toasted buns and they were delicious!
Salmon is so full of healthy stuff…antioxidants, vitamin B-12, vitamin D, niacin, protein and omega-3 fatty acids. And as far as fish goes, it’s one of the most affordable available. This is true especially when you can buy it in a can for $3 or $4 dollars a pound!
Today, I used Deming’s brand wild Alaskan pink salmon. It is the kind of canned salmon that has skin on and bones. It took me a couple minutes to take some of the skin off the meat and remove the larger backbones. The small bones are soft and very eatable. You can buy canned salmon that’s skinless and de-boned.
If you would prefer to use fresh salmon, place the salmon flesh side up under a broiler for 6 or 7 minutes. Let the salmon cool then remove the skin and then break up the meat with a fork. Also, you could use leftover salmon to make patties.
I’ve had problems with some recipes for patties that didn’t stick together very well. I’ve got to say that these made nice patties, but were still delicate in the skillet. If you brown the first side in some hot oil for 2 to 2 1/2 minutes, it will create a nice crust that will hold the patty together. Use a fish turner or wide spatula and a fork in your second hand to gently turn the patties.
A cast iron skillet will work great when making these salmon patties. You should try to keep the oil at 350° and a heavy skillet holds the heat well.
I’ve kept the spices pretty simple because I like easy recipes that give great taste, and this one is like that. Minced onion, a little pepper, Old Bay, lemon juice and chopped parsley for freshness.
I should mention to that you don’t need to make sandwiches with the patties. Fry them up and call them salmon croquettes and eat them with mashed potatoes and creamed peas or whatever else you’d like on the side.
If you are making sandwiches though, put your perfectly fried salmon patty in a bun that has been toasted and slather on some homemade mayo sauce of your choice. Pickles, onions, sliced tomatoes and lettuce all finish off your salmon patty sandwiches.
I made two simple dressings. The first was about 2 tablespoons of mayo and 2 teaspoons of dijon mustard. The second was 2 tablespoons of mayo, 2 teaspoons of ketchup, and 2 teaspoons of fresh ground horseradish from Silver Spring Foods. When making these, I never measure. Just go by taste. Both were very good with the salmon patties.
If you are looking for salmon yummy…make some salmon patty sandwiches. You’ll like it.
Salmon Patty Sandwich on Toasted Bun
- 1 can 15 ounce canned salmon skin and large bones removed.
- 1/4 cup finely diced onion
- 15 saltine crackers crushed into fine crumbs, about 1/3 cup
- 1 large egg
- 2 tbsp mayonnaise
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1/2 tsp black pepper
- vegetable oil for frying
- Toast the buns before frying the patties by very lightly buttering both sides of the bun and placing in a dry, hot skillet. Carefully monitor the toasting. It usually takes 30 to 60 seconds to toast depending on the temperature of the skillet.
- Mix all the ingredients well in a medium sized bowl, then form into 4 patties. (Or patty size of your choice).
- Add vegetable oil to heavy skillet about 1/4" depth and heat on high until the oil is 350° to 375°.
- Lower the heat slightly and carefully add the patties to the oil and fry the first side until nicely browned, 2 to 2 1/2 minutes.
- Carefully turn the patties over and brown the second side, 2 to 2 1/2 minutes.
- Remove from the skillet and place on a paper towel lined plate. Assemble the sandwiches.
Here’s a few more seafood recipes you may like to try