I remember the first time I tried salmon patties. I was a little kid, perched on a stool in my grandmother’s cozy kitchen, where the sunlight streamed in through the window, dancing with the dust motes. The scent was intoxicating—savory, slightly fishy, and threaded with all the warmth of her traditional recipes. Honestly, I wasn’t a big fan of fish back then. I mean, who was? But Grandma—bless her heart—had a way of making everything delicious. She slid a golden-brown salmon patty onto my plate, and I distinctly recall thinking, “Okay, let’s see how this goes.” With one bite, the crispy outside gave way to a soft, flaky center, and suddenly I was in love with fish.
Those salmon patties became a staple in our family, a comforting dish that spoke of home, warmth, and nostalgia. Over the years, I’ve learned a few tricks, shared the recipe with friends, and even changed it a bit to keep things fun. So, if you’re ready to dive into something satisfying and full of flavor, let’s break down my go-to salmon patties, and I’ll share some of my comforting secrets along the way.
### What Goes Into Salmon Patties?
Let’s get right to it! The beauty of salmon patties lies in their simplicity. It’s not about fancy ingredients or labor-intensive steps. But still, each element plays a vital role that I’ve come to cherish over the years.
– **Salmon**: Obviously, right? But here’s the secret—I actually prefer using *canned salmon*. I know, I know! It seems strange, but hear me out. Canned salmon is so convenient, often packed with flavor, and gives a great texture. I personally use red salmon because of its richness. It’s sustainable, too, which is always a bonus!
– **Breadcrumbs**: Now, if you ask me, breadcrumbs are magic. They bind everything together and add that lovely crunch. I usually keep my pantry stocked with plain *or* seasoned breadcrumbs, but I’ve also used crushed crackers in a pinch! If you want to be fancy, I hear panko is a good choice for extra crispiness, but I like to keep it real.
– **Egg**: This is the glue that holds our patties together. Whenever I crack an egg into the bowl, it feels like a symbol of warmth and home for me. I usually go for large eggs, and make sure they’re fresh. You might wonder, “Do I really need it?” Trust me, yes. Skipping it could leave you with patties that are more crumbly than comforting.
– **Onion**: Ah, good ol’ onion. I like to finely chop some yellow or sweet onion because it adds depth and sweetness that complements the salmon. Honestly, sometimes I find myself slicing a little more than I need because the smell is just so heavenly.
– **Celery**: This is my little secret addition! Celery gives a freshness and a nice crunch. If you’re like me and sometimes forget to buy fresh celery at the store, I’ve found that an extra pinch of celery seed does the trick, too.
– **Dijon Mustard**: A spoonful of this adds a nice tanginess to the mix. I can’t help but feel fancy when I use it! Honestly, I eye-ball it, but about a tablespoon should do. Just think of it as a way to elevate these humble patties.
– **Seasonings**: This part is where you can let your personality shine! I stick with the basics—*salt, pepper,* and sometimes a sprinkle of *Old Bay mix* when I’m feeling particularly inspired. But if you’re adventurous, try sprinkling in some dried herbs or even a pinch of cayenne for a little heat.
### Is Salmon Patties Actually Good for You?
When it comes to comfort food, folks often wonder if we should indulge or hold back. I’ll be real with you—salmon patties are a win-win. They give you that cozy feeling, while still packing in some nutritional benefits.
Let’s break it down:
– **Salmon**: First up, we’ve got omega-3 fatty acids! It’s like a superhero nutrient for your heart and brain. Plus, canned salmon contains a good dose of protein and vitamins like B12 and D. It’s also lower in mercury compared to some fish, which is always a relief.
– **Breadcrumbs**: Okay, I won’t lie, this isn’t exactly the most nutritious part of the dish. But hey, moderation, right? If you make your patties with whole grain breadcrumbs, you get some extra fiber. And who doesn’t want a little fiber? It’s like a bonus point in the comfort food game.
– **Eggs**: They provide protein and essential nutrients. Just keep in mind, if you have a dietary restriction, you can swap it out for a flax egg or a little bit of mayonnaise. It might not be traditional, but it’s definitely a good alternative!
– **Vegetables**: By adding onion and celery, you bring some veggies onto the plate! They add flavor and a bit of freshness. And that’s like a double win in my book.
– **Mustard and Seasoning**: Using flavored seasonings cuts down on the need to add more salt, which is always a good thing. You’re flavoring your food without overdoing it.
In a nutshell, salmon patties strike a nice balance between indulgence and health. They’re comforting yet nourishing, and we all deserve a bit of both every now and then, don’t you think?
### Here’s What You’ll Need
– 1 (14.75 oz) can of **red salmon**, drained and flaked
– 1 cup of **breadcrumbs**
– 1 large **egg**
– 1 small **onion**, finely chopped
– 1 stalk of **celery**, finely chopped
– 1 tablespoon of **Dijon mustard**
– Salt and pepper to taste
– Oil for frying—*I usually use olive oil, but you do you!*
### How to Make Salmon Patties Step-by-Step
Alright, my friend, let’s get cooking! Nothing fancy here, just good vibes and delicious food.
1. **Get the Ingredients Ready**: Gather everything in one spot. Can you feel the excitement? I always lay everything out like I’m about to host a cooking show—even if it’s just me and the cat in the kitchen!
2. **Mix It Up**: In a large bowl, add the flaked salmon, chopped onion, celery, breadcrumbs, and egg. You might want to use a fork for this—just fling it in there and beat that egg a little before mixing everything together.
3. **Season**: Add the Dijon mustard, salt, and pepper. This is where the magic happens. Don’t be shy with the seasonings! Mix until just combined. You want everything to be cohesive without overworking it.
4. **Form the Patties**: Now, this is the fun part! I like to form the mixture into burger-sized patties. Honestly, the size is up to you—some days I make small bites, and other days I go big! Just get your hands a bit messy; it’s part of the process.
5. **Get Cooking**: Heat some oil in a large skillet over medium heat. If you’re like me and can’t stand the sound of smoking oil, I start with the heat just below medium. Carefully place the patties in the skillet once the oil is hot. Let them cook for 3-4 minutes on each side until they’re golden brown and crispy. Keep an eye on them!
6. **Serve and Enjoy**: When they’re done, take them out and set them on a paper towel to soak up any excess oil. Serve them up warm with a splash of lemon, a side of tartar sauce, or even on a bun with all your favorite toppings.
### Little Extras I’ve Learned Along the Way
Okay, here’s where I get to ramble on about my kitchen adventures. I’ve tried a ton of different versions of these patties, and I’ve learned some tricks along the way.
– **Variations Galore**: You can add in different herbs or swap out the mustard for a splash of lemon juice if you want something zesty. I’ve also played around with adding a little grated cheese or even chopped cooked potatoes to make them heartier. It’s honestly a delightful surprise every time!
– **Keep Them from Falling Apart**: If your patties seem too crumbly, you might have added too many breadcrumbs or need another egg. A spoonful of mayonnaise can help bind them if you find yourself in a pinch! Just mix slowly until you hit the right consistency.
– **Make Ahead**: These patties freeze beautifully! If I’m feeling ambitious, I make a double batch and freeze half. Just shape them, place them on a baking sheet, and stick them in the freezer until they’re firm. Then transfer to a freezer bag. When you’re ready, pop them in the skillet straight from the freezer!
– **Toppings**: My absolute favorite way to enjoy them is between two halves of a buttery toasted bun. Top with a sprinkle of dill, a slice of tomato, and some mayonnaise. You’re living the dream!
– **Fish Alternatives**: If you regularly find yourself in the mood for something different, try using canned tuna or even a mix of canned seafood! It turns it into a whole new adventure.
This salmon patties recipe means so much to me, and I genuinely hope it brings a bit of warmth into your kitchen too. Your family might end up loving them as much as mine does—or maybe you’ll find a new way to make them your own. Sometimes, you just need a little comfort on a plate, and I truly believe that comfort food can spark joy in the most surprising ways.
So give these a try! I’d love to hear your stories, your variations, or just how they turned out. Cooking is a journey, and I’m excited to share it with you. Happy cooking!
