I love food. But sometimes I really need to eat more fish. I have to watch my diet a little closer these days, 40 is knocking on my door soon.
Salmon is one of my favorites! I got to craving some salmon patties in the grocery story the other day. It was tempting to just get a can of salmon, but I do try to eat as fresh as possible. So I picked out this beautiful filet. It was right under a pound.
I started by pulling the skin off for this one. It’s like peeling a sticker, no trouble at all. Plus I threw the skin into my compost. My microorganisms are thanking me right now.
Next, chop the salmon up into smaller chunks. Make sure they’re small enough to be able to form into a patty (about 1/2 inch pieces).
Go ahead and put that in a bowl, cover with a paper towel, and pop it in the fridge while you do the next steps. Don’t nobody wanna get sick. Preheat a skillet over medium/med-high heat with a little olive oil. Now mince/dice 1/2 sweet onion, 1/2 stick of celery, and about 3-4 cloves of garlic. All these scraps go into my compost too. It’s a nice circle of life I got going here.
When your skillet is good and hot, sauté these until browned a little. It’s all about preference here.
Now pull your salmon back out the fridge and mix in the veggies, 1/4 cup southern style mayo (Duke’s or similar), 1 large egg, 3/4 cup panko bread crumbs, and 2 tbsp of Carolina Treet. I like the taste of Carolina Treet, it has a nice tangy BBQ flavor.
Cover up the bowl and pop it back in the fridge for 1-2 hours to let everything thicken up a bit. It will form into good patties so much easier.
Go drink a beer, listen to a little jazz, do some pushups, whatever.
Once your mixture is ready, go ahead and form them into baseball size balls (or smaller if you want tinier patties). I use some extra breadcrumbs here to give a nice coating. Preheat your skillet with a little olive oil over medium heat.
When the skillet is heated up, flatten the balls into patties and place them in there.
I crack some black pepper and cook each side about 3-4 minutes, being careful not to burn them. You may have to turn the heat back a notch depending on your stove/skillet. I use cast iron and it gets pretty warm.
Not to brag, but these are the most flavorful salmon patties I have ever had.
Fresh Salmon Filet Patties
Ingredients
- 1 lb fresh salmon filet
- 1/2 diced sweet onion
- 1/2 stick diced celery
- 4 cloves minced garlic
- 1/4 cup southern style mayonnaise
- 1 large egg
- 3/4 cup panko breadcrumbs
- 2 tbsp Carolina Treet
Instructions
- Peel the skin off the salmon filet.
- Chop the salmon into small (1/2 inch) size chunks. Place in a covered bowl and refrigerate.
- Preheat skillet on stovetop to medium/med-high.
- Dice onion, celery, and garlic. Sautee over medium heat with a little olive oil until just browned a little.
- Mix salmon, sautéed veggies, mayo, egg, breadcrumbs, and Carolina Treet until combined well.
- Refrigerate in a covered dish for 1-2 hours, or until thickened.
- Form mixture into balls, coating them with extra breadcrumbs.
- Preheat skillet on stovetop to medium heat, with a little olive oil.
- Flatten balls into patties and place them in the skillet.
- Season with cracked black pepper and cook each side for 3-4 minutes or until browned. Be careful not to burn them.
- Enjoy!