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Minced salmon cutlets

Salmon Patties

Tender, fragrant, wholesome — and great for the whole family! These salmon patties are quite simple to make and don't call for any special cooking skills. Searing them first keeps them juicy and soft, while finishing them in the oven keeps them lighter. Even picky little eaters will go for these.

Julia

Recipe author

Composition / ingredients

Servings:

Salmon (fillet)

500

Onion (medium)

White bread

Milk

100

Egg

Salt

Vegetable oil

Breadcrumbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 12 g

Fats 26 % 7 g

Carbohydrates 30 % 8 g

172 kcal

GI: 38 / 38 / 25

Cooking method

Step 1:

How do you make salmon patties? Gather your ingredients. You can use pre-ground salmon or grind it yourself; I used skinless, boneless fillet. You can also make your own breadcrumbs from dried-out bread.
Step 2:

Soak the white bread in the milk until it softens completely. Slightly stale bread works best — it soaks up and holds the liquid, which makes the patties juicier.
Step 3:

Peel and wash the onions, then cut them into rough, medium pieces.
Step 4:

Put the chopped onion and the bread (squeezed of excess liquid) into a blender.
Step 5:

Blend everything until smooth.
Step 6:

Cut the salmon fillet into pieces and add it to the blender.
Step 7:

Blend the fish until you have a smooth, uniform mixture. You could run the fillet through a meat grinder, but a blender gives you a more supple, tender mix.
Step 8:

Transfer the mixture to a roomy, wide bowl. Combine the ground fish, blended onion, and bread, beat in the egg, and season with salt. Add any spices you like.
Step 9:

Mix everything until smooth. The mixture will be fairly sticky and cling to your hands, so wet your hands with water to shape the patties easily.
Step 10:

Shape the mixture into a patty of whatever size and shape you like.
Step 11:

Coat the patty with breadcrumbs on both sides.
Step 12:

Heat a little vegetable oil in a skillet and lay in the shaped patties. Fry over medium-high heat until golden brown on one side.
Step 13:

Flip the patties and fry the other side the same way. Searing seals the juices inside, making the patties juicier and more flavorful.
Step 14:

Line a baking dish with foil and arrange the seared patties in it.
Step 15:

Bake the salmon patties in an oven preheated to 350°F (180°C) until cooked through, about 20 minutes.
Step 16:

Serve the salmon patties hot with a side of potatoes, grains, or braised vegetables, and a scattering of fresh herbs. Enjoy!

You can also cook the patties entirely on the stovetop: fry them over medium heat, then cover and let them steam for about 5 minutes until cooked through.
Any salmon-family fish works here (salmon, trout, chum, or pink salmon).
You can simply bake the patties in the oven, but searing them first makes them juicier and more tender.
How to fillet a whole fish: Remove the tail, head, and fins. Cut along the backbone down to the spine. Turn the fish on its side and, with a sharp knife, cut the flesh away from the backbone. Flip it over and cut the fillet from the other side. Clean the inside, removing the dark membrane, which is bitter and would spoil the flavor. Rinse and be sure to pat it thoroughly dry.
Every oil has a smoke point — the temperature at which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for searing.
Keep in mind that ovens vary. The temperature and cooking time may differ from what's listed, so watch your food and adjust as needed.