Fresh salmon patties or cakes, whatever you want to call them is a simple yet delicious and quick dish. I grew up eating tinned (canned) salmon and still love it today. It’s one of my favorite comfort food. However, my family is NOT about the tinned stuff, so when I want to make this recipe a family dish I use fresh salmon.
Fresh salmon comes in so many varieties and is known for it’s health benefits including omega-3 fatty acids. For this recipe I’m sticking with the more fatty Atlantic salmon as it’s better at absorbing the flavors of the seasoning. You get the added bonus of having a more flavorful and juicy salmon cake.
The great thing about using fresh salmon is that you can eliminate the binding agent like egg because the fresh salmon does the binding for you.
I also added my sister-in-law’s Trinidadian green seasoning to this mix for that added flavor. If you don’t want to go the extra mile to make this green seasoning, you can add celery, scallion and garlic instead.
Start by sauteing your vegetables along with the green seasoning in a little olive oil.
You will need to do this in advance because you want the sauteed veggies to cool completely before adding to the chopped salmon.
To prepare the salmon, remove the skin and use a sharp knife to cut the salmon into strips before cuttin each strip into cubes. Once cubed, you will use your knife to chop those cubes into smaller pieces. This doesn’t need to be perfect or same size. You want to leave some of the cubes the larger size for more texture.
We enjoyed this salmon cake with fresh mango salsa. How do you like your salmon patties? Do you say cakes or burgers? Comment below and I’ll be sure to try it.
Fresh Salmon Patties
- Medium non-stick saucepan
- Big knife or meat cleaver
- 1 1/2 lbs Fresh salmon- skin removed and coarsely chopped
- 1 Tbsp Extra virgin olive oil for sauteing
- 2-3 Tbsp Sweet pepper-chopped
- 1/2 Cup Onion-chopped
- 2-3 Tbsp Fresh green seasoning
- 1/4 Cup Light mayonnaise
- 1/4 Cup Panko breadcrumbs
- 1 Tsp Dijon mustard
- 2 Tbsp Light olive oil for frying
- Pinch Salt and pepper to taste
- Saute sweet pepper, onion and green seasoning in 1 tbsp of olive oil and set a side to completely cool.
- Add cooled veggies, mayo, dijon mustard, panko breadcrumbs, pinch of salt and black pepper to chopped salmon and mix until combined.
- Rest salmon mixture in fridge for at least 1 hour before forming the patties.
- Divide salmon into 4-5 patties and lightly coat in a little panko breadcrumbs.
- Heat 2 tbsp of light olive oil in a non-stick pan to medium heat.
- Cook salmon patties for about 3 minutes on each side.
- Serve immediately topped with mango salsa or as salmon burgers.
- If you don’t have panko breadcrumbs, plain breadcrumbs will also work
- If you don’t want to remove the skin yourself. You can ask the butcher in the store to remove it for you.