This is a quick recipe for those in a hurry.
I just tried it tonight and with a little variation of the original recipe I thoroughly enjoyed my patty. Excellent bread crumbs to use are seasoned bread crumbs. I have attached the recipe for them. I had pink salmon so that is what I used.
Yields: 8 patties
2 (14.75 ounce) cans wild red salmon or pink salmon
2 large eggs
6 green onions, minced
1/2 cup bread crumbs
1/2 cup grated parmesan
1 lime, juiced
4 tablespoons avocado oil or olive oil
Drain salmon and pick out all of the good meat you want to use.
I’m sure all of it can be used, but I like to discard any bone and skin because I think its gross. Personal preference.
In a medium sized bowl, combine salmon meat, eggs, green onions, panko bread crumbs, parmesan, and lime juice. Use hands to combine and then form into 8 patties that are no more than one inch thick.
Heat large skillet over medium high heat. Add oil. When oil is hot enough to bubble when a bread crumb gets tossed in, add your salmon patties. Be sure to leave enough room to have a good inch in between each patty, so you may need to cook them in two batches. Cook until golden brown, about 5-10 minutes, then flip and cook until golden brown on other side.
Serve warm. They also taste excellent cold on top of salad or on a bun with lettuce, onion & tomato.
Seasoned bread crumbs
8 slices of dry bread
3 tbls grated Parmesan cheese
1 1/2 tbls instant minced onion
1 tbls dried parsley flakes
1/2 tsp salt
dash of cayenne pepper
2 tsp whole leaf oregano
1/4 tsp whole leaf marjoram
1/4 tsp dry mustard
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp fennel seed
1/4 tsp whole leaf basil
Cube bread and add in a blender or food processor, whirl until bread is fine crumbs. /bread crumbs may be refrigerated up to 2 weeks or frozen for up to 3 months in an airtight container.