Shari's Salmon Patties
When I buy salmon for the grill, I always buy and cook more than we need for that meal because Salmon Patties will be on the menu later on in the week.
When I buy salmon for the grill, I always buy and cook more than we need for that meal because Salmon Patties will be on the menu later on in the week.
- Carbohydrate 19.5516525005731 g
- Cholesterol 90.299850001268 mg
- Fat 35.5503455551908 g
- Fiber 1.1001000315547 g
- Protein 19.4664740004083 g
- Saturated Fat 5.33580170732924 g
- Serving Size 1 1 Serving (155g)
- Sodium 354.076600005072 mg
- Sugar 18.4515524690184 g
- Trans Fat 2.22877275267676 g
- Calories 476 calories
Step-by-step
- Chop onion and celery in a processor until they are large chunks.
- Add egg, crackers, herbs and seasonings and "pulse process" to mix.
- Add salmon and again pulse just to mix.
- If mix is dry add milk and mix again.
- Form into 3-4 inch patties, 3/4 inch thick.
- Let rest in refrigerator 1/2 hour.
- Heat oil in skillet over medium high heat.
- Fry patties on one side until nicely brown, 3-4 min, turn and brown other side.
Shari's Salmon Patties: A Weeknight Winner
As a busy working mom, I’m always looking for quick and easy recipes that don't compromise on flavor. This recipe for Shari's Salmon Patties perfectly fits the bill. It’s a fantastic way to use up leftover grilled salmon (a trick I learned from my grandmother!), transforming a simple dinner into a delicious and satisfying meal for another night. The best part? It’s surprisingly easy and comes together in a flash.
I love how versatile this recipe is. It's perfect for a weeknight dinner, a casual lunch, or even a quick and easy appetizer. The patties are hearty and flavorful, and the simple ingredients allow the delicious taste of the salmon to truly shine. My kids devour these, and they’re so easy to pack for lunches too. Plus, the preparation is minimal, a huge plus when time is precious! I often double the recipe, making a larger batch to freeze for those even busier days when even opening a can of soup feels like too much.
The secret to perfectly delicious salmon patties? Don't over-process the mixture. You want some texture, some visible chunks of salmon and vegetables. Over-processing will result in dense, unappealing patties. A gentle pulse in the food processor is all you need to combine the ingredients. And let those patties rest in the fridge for at least half an hour before frying. This allows the flavors to meld and helps them hold their shape beautifully in the pan.
The crispy, browned exterior of the patties, contrasted with the tender, flaky salmon inside, is a true delight. I usually serve them with a simple side salad and some roasted vegetables. But they're also amazing with a dollop of tartar sauce, a squeeze of lemon, or even a side of creamy mashed potatoes. The possibilities are endless!
This recipe is more than just a way to use up leftover salmon; it’s a celebration of simple, fresh ingredients and a testament to the power of efficient meal planning. It's a recipe that's both economical and incredibly satisfying. It's become a staple in my household, a go-to recipe that always delivers on flavor and convenience. Try it and I promise you'll quickly understand why it's a weekly fixture on my dinner table.
Beyond the simple preparation, this recipe reminds me of simpler times, of family meals, and of the joy of transforming simple ingredients into something truly special. It's a legacy recipe in the making, a treasure that I'll pass down to my children – a testament to the love and care that goes into creating a home-cooked meal.
So, the next time you find yourself with extra grilled salmon, don't hesitate to give Shari's Salmon Patties a try. It’s a delightful recipe that will become a cherished addition to your family’s culinary repertoire. And remember, a little planning and a touch of creativity can go a long way in making weeknight dinners both delicious and stress-free.
Ingredients you'll need:
- 1 ½ cups cooked salmon (or 2 cans, drained)
- ½ medium onion, diced
- ½ stalk celery, diced
- 8 saltine crackers, crushed
- 1 egg
- ¼ cup milk
- 1 tablespoon parsley
- 1 teaspoon dill
- Salt and pepper to taste
- 2 tablespoons oil
