Salmon patties
Dimitra's Dishes · ♥ 929 likes · 216.6K views · 7 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 lb salmon filet
- olive oil
- salt
- pepper
Drizzle the salmon with olive oil, season with salt and pepper, and roast at 425F for 15 minutes; cool completely.
Roasting the salmon
- 8 whole scallions
- 2 whole bell peppers
Thinly slice the scallions down to the white parts; seed and finely chop the bell peppers.
Softening scallions and bell peppers
- olive oil
- salt
Cook the scallions and peppers in a cast iron skillet over medium with a little olive oil and a pinch of salt until soft, 7 to 8 minutes; cool.
- ¼ cup fresh parsley
- 2 cup panko breadcrumbs
- 3 whole eggs
- 2 tbsp mustard
- ½ cup mayonnaise
- 1 tsp dried dill
- 1 tsp salt
- black pepper
- 2 tsp garlic powder
In a big bowl flake the salmon without the skin, removing any bones; add the scallion-pepper mixture, parsley, panko, the eggs whisked in the bowl, mustard, mayonnaise, dill, salt, black pepper and garlic powder; mix until it holds together.
If it falls apart, add about a quarter cup more breadcrumbs or a tablespoon or two more mayonnaise.
Mixing the patty mixture (and a mustard mistake)
Heat the skillet over medium with a little olive oil; cook the patties about 3 minutes per side until deep golden.
Cooking in the cast iron
Variation: freeze uncooked patties on a baking pan, then bag them; they keep 2 to 3 months.
Serving and freezing ahead
Variation: brush with olive oil and air fry at 400F about 3 to 4 minutes per side.