Salmon Patties

Canned salmon is a great thing to keep on hand in the pantry. Most brands are harvested from the ocean and not farmed and it is processed soon after.

High in protein and vitamins. Much lower mercury levels than canned tuna as well. I do not like most farmed salmon. It tastes fishy, and I do not agree with the methods of farming.

Fresh, wild caught salmon from Alaska is so expensive, so this is a good alternative for some recipes.

A great substitute for recipes with canned tuna.

 

1 can pink salmon 14.75 Oz. (I like Bumble Bee)

1 egg

1 garlic clove, minced

1/4 cup celery (split and finely-chopped)

1/4 cup onion (finely-chopped)

1/4 cup mayonnaise

1/2 cup panko crumbs, or (sub cornmeal for part)

1 Tbsp Dijon mustard

1 Tbsp. lemon juice

Salt and pepper to taste. Butter and olive oil for frying.

On a plate, separate salmon, to remove skin and large bones from salmon pieces.

Stir in remaining ingredients. 

Add more mayo if too dry or panko crumbs if too moist.

Scoop golf ball sized portions and form into patties.

Brown in hot oil-butter blend. Flip and brown the other side. 

Serve with tartar sauce or blend of mayo and Dijon mustard.

Recommended optional add-ins:

Red or green pepper

Liquid smoke, paprika, parsley, Worcestershire sauce,

Parmesan cheese, celery seed.