Shari's Salmon Patties
When I buy salmon for the grill, I always buy and cook more than we need for that meal because Salmon Patties will be on the menu later on in the week.
When I buy salmon for the grill, I always buy and cook more than we need for that meal because Salmon Patties will be on the menu later on in the week.
- Carbohydrate 19.5516525005731 g
- Cholesterol 90.299850001268 mg
- Fat 35.5503455551908 g
- Fiber 1.1001000315547 g
- Protein 19.4664740004083 g
- Saturated Fat 5.33580170732924 g
- Serving Size 1 1 Serving (155g)
- Sodium 354.076600005072 mg
- Sugar 18.4515524690184 g
- Trans Fat 2.22877275267676 g
- Calories 476 calories
Step-by-step
- Chop onion and celery in processer until they are large chuncks.
- Add egg, crackers, herbs and seasonings and "pulse process" to mix .
- Add salmon and again pulse just to mix.
- If mix is dry add milk and mix again.
- Form into 3-4 inch patties, 3/4 inch thick.
- Let rest in refrigerator 1/2 hour.
- Heat oil in skillet over medium high heat.
- Fry patties on one side until nicely brown, 3-4 min, turn and brown other side.
The Chemistry of the Binder
Crushed saltine crackers and a single whole egg form the structural matrix holding the protein together during high-heat cooking. Finely pulse the aromatics first, ensuring the onion and celery pieces remain small enough not to compromise the physical integrity of the patty edges. Whole milk is added only if the mixture appears dry, acting as an adjustable hydration regulator rather than a fixed volume. Let the formed patties rest in the refrigerator for exactly thirty minutes; this chilling phase allows the starch in the crackers to fully absorb free moisture.Thermal Control in the Skillet
Cast iron or heavy stainless steel provides the steady thermal mass required for even browning without scorching the delicate dairy solids from the butter or oil. Heat the oil over medium-high until it shimmers, indicating the pan has reached the correct temperature threshold for searing. Fry each patty undisturbed for three to four minutes per side, watching for a deep golden-brown crust to develop before attempting to flip them. Pressing down on the patties with a spatula during cooking forces maximum surface contact with the hot metal.Repurposing Cooked Protein
Leftover grilled or poached salmon kept in a sealed container for up to two days yields optimal results for this preparation. Fresh dill and dried parsley balance the rich oil content inherent in fatty fish varieties like salmon. Excess moisture in the cooked fish must be pressed out using paper towels prior to mixing, preventing the patties from falling apart when transferred to the hot skillet.
