In just 20 minutes, this impressive dinner item is ready to eat. For seafood lovers, this salmon entrée simply can't be beat. Packed with great flavors and easy to prep, this seafood dish is great for a busy weeknight and impressive enough to serve at your next dinner party. By pairing this superfast recipe with a light salad, you can please your guests and still have plenty of time to enjoy the meal.
1/4 cup organic canola mayonnaise (such as Spectrum), divided
Loved, loved, loved these! You definitely need to refrigerate the patties for an hour or so before cooking them so they hold together in the pan. I will be making these on a regular basis and can't wait to make them again.
These ARE the best salmon patties I've ever made! I used canned wild red salmon, keep the juice, skin and bones... they are good for you and the extra juice keeps the recipe moist. I flash froze the patties for half hr and fried in butter 5 mins @side. OMG... the BEST and the dip was TO DIE FOR!
These were soooooooo good! Be sure not to try and turn them over too soon as that often causes an issue with them holding together. It also helps to not be in a rush and allow the salmon mixture to stand and bind before trying to form patties. The sauce is addictive!
Panko breadcrumbs a definite plus. Substitutions: 2% Greek yogurt instead of mayonnaise, Dijonnaise instead of Dijon mustard, 1/2 butter and 1/2 olive oil instead of canola oil. On the side, I gave each diner a wedge of lemon and 1/2 tablespoon capers. Served with cabbage/lettuce salad and orzu. Quite tasty!
Very good; will make again. I used a 14.5 oz. can of salmon (ugh....had to remove skin and bones); folllowed the rest of the recipe as directed. I did take others advice and made in advance in order to refridgerate a couple of hours. The patties did not fall apart. I also cooked in a dry non-stick eclectric frying pan in order to not use the oil. They came out wonderful. The sauce is excellant!!
just made these for Easter, so I wanted to use fresh salmon. I broiled it for 5 mts, then followed the recipe as written for the most part. made them the night before and kept them in the fridge. fried up perfectly the next day, quickly and without a lot of smoke / smelling up the house! even the people who didn't like salmon asked for the recipe.
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