Summer Salmon Patties

A few years ago—before Covid, actually—I went through a bit of a burger alternative phase while entertaining. There was a black bean burger period, inspired by an incredible version served at a local restaurant. They were always a hit, but my salmon patties quickly became everyone's favourite.

I love this recipe because it starts with fresh salmon instead of canned. I cook the patties on a flat griddle (with all the windows open 😉) and serve them on a soft bun with aioli and sliced cucumber for a little crunch. They're just as delicious served on their own with a crisp green salad—and maybe a spoonful of Corn Chow Chow on top.

Wine Pairing: These salmon patties are a natural match for a crisp, aromatic white. Enjoy them with our Fancy Farm Girl Fashionable Vidal, or pour a glass of Fancy Farm Girl Flirty Bubbles if you're in the mood for a sparkling rosé.

Fresh Salmon Patties

Adapted from The Spruce Eats | Serves 4

Ingredients

• 1 lb boneless, skinless salmon fillets
• 1¼ cups breadcrumbs or panko, divided
• 2 tablespoons mayonnaise
• ¼ cup onion, finely grated
• 2 tablespoons chopped fresh parsley
• ¾ teaspoon salt
• 1½ tablespoons lemon juice
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 3 tablespoons vegetable oil, for frying

Directions

Prepare the Patties

Gather your ingredients. Remove any pin bones and the dark gray bloodline from the salmon. Chop into ¼-inch pieces — don't use a food processor, as the pieces will be too fine and the salmon will become pasty.

In a medium bowl, mix the chopped salmon with ¼ cup of the breadcrumbs, mayonnaise, onion, parsley, salt, and lemon juice. Scoop ¼-cup portions and form into ¾-inch-thick patties. Place on a parchment-lined pan and freeze for 15 minutes so they're easier to handle.

Set up a dredging station: flour in one bowl, beaten eggs in a second, and the remaining 1 cup of breadcrumbs in a third. Dredge each patty in flour, dip in egg, then coat in breadcrumbs. Set back on the pan and let dry for 10 minutes before cooking.

To Pan-Fry

Pour about 3 tablespoons of vegetable or neutral oil into a heavy-bottomed or cast-iron skillet and heat over medium-high for about 3 minutes. Place patties dry-side down and cook until medium golden brown, about 2 minutes. Flip and fry for another 2 minutes until the second side is golden. Drain on paper towels and serve hot.

To Bake

Preheat oven to 350°F. Place patties in a hot nonstick skillet lightly coated with cooking spray over medium heat and briefly brown on both sides. If your skillet is ovenproof, finish them in the oven for 10 minutes. If not, transfer to a baking pan first. Drain on paper towels and serve hot.