Pan Fried Salmon Patties

Art night rolled around again, a time to make an exciting meal. With spring blooming all around, a day with bright sun and warmth, the smell of new beginnings was truly in the air. I wanted to create something that was representative of spring; with a couple quick flips through a Cook's Illustrated magazine's Summer issue I decided on fresh salmon cakes.


With great company in the kitchen the following meal was modified from the original recipe, and created.

Shopping List:

• 2lbs of fresh salmon
• 1 piece of fresh bread with the crusts removed ( i used whole wheat)
• 6 tblspns of freshly grated onion
• 2 tblspns of fresh squeezed lemon
• 3 tblspns of mayo
• 3 tblspns of fresh chopped parsley
• 1 tsp of salt
• 2 eggs
• 3/4 cup of flour
• 3/4 cup of bread crumbs

Putting it Together:

1. Chop the salmon into small pieces, approximately 1/4 to 1/3 an inch pieces.

2. Mix the salmon with the next 6 ingredients

3. Using either a 1/3 cup of 1/4 cup measuring cup scoop out the salmon mixture and place on a baking sheet lined with parchment paper or wax paper.
4. Freeze the patties for approximately 15-20 minutes
5. Set up 2 dishes, one with flour and one with bread crumbs (homemade bread crumbs!) and whip up two eggs in a bowl.
6. Heat a skillet with a generous layer of oil (either vegetable, corn, or canola)
7. Remove the salmon patties from the freezer.
8. First coat the patties with flour, then dip in the egg, then dredge with bread crumbs and fry. You don't want to burn them, but the bread crumbs will really brown up and they develop a yummy crunch.  I was afraid I ruined them, but these darker areas developed great flavor.

9. Cook for about 2 minutes on each side. After each patty is done cooking let it rest on a paper towel to let excess oil drain.
10. Eat!

Notes:I purchased some tartar sauce because I thought they might need a little dipping sauce, but these patties were so flavor packed and so juicy no one reached for the jar.