In a large skillet over medium heat heat oil. Form into 5 evenly sized patties. This is my first review woo hoo. Trivia i loved the reviews and joined this web site to do this one. I ve been craving salmon patties so i guess i must need the omega 3 s.

Cook the patties until nicely browned on both sides about 3 4 minutes per side. I looked in some old cookbooks and salmon cans used to be 16 ounces then 15 something and now they re 14 something. These hit the spot. Cook patties in batches until golden and crispy 3 4. Bake uncovered for 10 15 min or just until cooked through my thinner cut salmon was closer to 10 min.

Step 1 mix patty ingredients. In a large bowl gently mix together the salmon including 2 tablespoons of the can liquid bread green onion garlic dill bell pepper flour egg paprika lemon zest lemon juice salt and pepper. About 7 or 8 patties. Step 2 shape into 2 ounce patties. Step 2 form into 8 patties each about 1 2 inch thick.

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I m actually pretty shocked about that because i thought this recipe was the best salmon patty recipe i have ever made and i ve been making them for 20 years. When the butter is hot add the salmon patties. Heat olive oil over medium high heat in a large skillet. I just was re reading this recipe after making it for dinner tonight and realized i omitted the egg and mustard. Season with salt and pepper and mix until well incorporated.

Dijon mustard and worcestershire sauce are thrown into the mix to contribute mouth smacking savory flavor and a small amount of vinegary hot sauce gives the slightest touch of heat dress these salmon cakes up on a bun with some pickled onions tomato and tartar sauce. Step 3 brown in skillet. Use hands to combine and then form into 8 patties that are no more than one inch thick. Discard skin flake salmon with forks remove any bones and cool to room temp. Remove from oven cover with foil and rest ten minutes.

Repeat with the remaining tablespoon of oil and salmon patties. Step 1 pick through the salmon and remove any bones. In a medium sized bowl combine salmon meat eggs green onions panko bread crumbs parmesan and lime juice. Swirl so that it coats the bottom of the pan. Fry each patty for 5 minutes on each side or until crispy and golden brown.

Using a wide flat spatula gently transfer 4 of the patties into the hot oil and cook flipping once until golden brown and crisp about 3 minutes per side. Fry patties slowly on one side until browned. Enjoy them with a salad of fresh lettuces and herbs. In a large skillet over medium heat heat the oil. In a mixing bowl beat the eggs and add the diced onion salmon and pepper.

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Place salmon skin side down brush with olive oil and season with garlic salt and black pepper. Add the remaining butter turn the patties and fry them until browned on the other side. Place salmon skin side down brush with olive oil and season with garlic salt and black pepper. Using a wide flat spatula gently transfer 4 of the patties into the hot oil and cook flipping once until golden brown and crisp about 3 minutes per side. Repeat with the remaining tablespoon of oil and salmon patties.

Add the remaining butter turn the patties and fry them until browned on the other side. Dijon mustard and worcestershire sauce are thrown into the mix to contribute mouth smacking savory flavor and a small amount of vinegary hot sauce gives the slightest touch of heat dress these salmon cakes up on a bun with some pickled onions tomato and tartar sauce. I m actually pretty shocked about that because i thought this recipe was the best salmon patty recipe i have ever made and i ve been making them for 20 years. Step 1 mix patty ingredients. Cook the patties until nicely browned on both sides about 3 4 minutes per side.

In a mixing bowl beat the eggs and add the diced onion salmon and pepper. In a large skillet over medium heat heat oil.