Like many people, my family has enjoyed salmon as a regular part of our dinner menu for quite some time. Salmon has grown in popularity over the years due to its availability, sustainability, and nutritional value. A great tasting source of high quality protein and loaded with Omega-3 fatty acids, salmon is one of the best choices when seeking a fish protein for your plate.
Now that my household is down to just two of us, we occasionally have some leftover cooked salmon in the refrigerator. When this happens I try to find an alternative way to serve the seconds. (It should be noted that leftover cooked fish should be eaten within 3 days.) One way I use up leftover salmon is to serve it cold over a tossed green salad with a nice lemon based vinaigrette. Sometimes I use the leftover salmon in a creamy fish chowder or add it to a coconut milk curry.
But recently I had some leftover grilled salmon in the fridge and decided to take a walk down memory lane and mixed up some delicious Salmon Patties just like my Dad, Vinnie Lista, did when I was a kid.
I can’t recall ever seeing grilled salmon on the menu at Lista’s Italian Cuisine… but I definitely remember my Dad making these Salmon Patties at home using canned salmon. In those days there were some lean times and canned salmon was a frugal way to feed our family of seven. Still we didn’t think of it as a cheap meal… to us Salmon Patties were a treat (of course anything fried was a treat for us kids). And all the more fun when the patties were topped with American cheese and served on a hamburg bun!
I pan fried my Salmon Patties and served them with a quick Remoulade sauce. The result was moist, crispy, light tasting Salmon Patties that paired perfectly with the tangy, sharp Remoulade Sauce on the side. Although I used leftover fresh salmon that I had grilled; these Salmon Patties can be made “old school” with canned salmon, but I suggest you splurge for the boneless-skinless variety — or be sure to carefully remove the skin and bones before making this recipe.
Dan’s Salmon Patties
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 6-8 patties
14 oz Cooked Salmon (leftover or canned)
1/2 cup Vidalia Onion – minced
1/2 cup Dry Bread Crumbs (regular, panko or Gluten Free)
1 Egg – beaten
2 TBSP Mayonnaise
1 TBSP Chopped Parsley
1/8 tsp Cayenne Pepper (optional)
Salt & Black Pepper – to taste
1/4 cup Canola Oil – more as needed
1. Remove skin from the cooked salmon and crumble fish into a large mixing bowl (if using canned salmon pick out the skin and bones).
2. Add the minced onion, bread crumbs, eggs, mayonnaise, parsley and cayenne to the salmon and gently mix until fully combined. Season with salt and pepper if desired (this may depend on what seasoning was already on the salmon).
3. Using about 1/2 cup of salmon mixture, form into patties about 3 inches wide x 3/4 inch high. Set patties on a plate and refrigerate until ready to pan fry.
4. Heat skillet on med-high, add 1/4 cup oil and swirl to coat pan. When the oil is shimmering, carefully place salmon patties in hot oil about 1 inch apart (do not crowd pan – cook in batches if needed) and cook undisturbed about 4-5 minutes until deep brown crust forms.
5. Using a spatula/turner gently flip the patties and cook undisturbed on the other side for another 4-5 minutes.
6. Remove cooked patties from pan and place on a paper towel lined plate until ready to serve (keep warm if cooking another batch). Serve with Quick Remoulade Sauce on side.
If you are not familiar with Remoulade Sauce, it is a mayonnaise based sauce similar to the more well-known “tartar sauce” but with elevated ingredients and a distinct sharpness that goes really well with fish and seafood. Most recipes call for a crunchy element such as chopped celery, capers, or cornichons (pickles). For this “quick” version I just used what I had on hand – so I chose to minced up a dill pickle. A grainy mustard is best in this recipe, but any sharp flavor mustard will work such as creole, spicy brown or Dijon. Some people say adding horseradish is a must, but I didn’t use it for this recipe.
Dan’s Quick Remoulade
Prep time: 5 minutes
Makes: about 1 cup
1 cup Heavy Mayonnaise (such as Hellman’s)
2 TBSP finely chopped Dill Pickle
2 TBSP Ketchup
1 TBSP Grainy Style Mustard (or other sharp mustard)
1 TBSP Worcestershire Sauce
1 tsp Lemon Juice
1 dash Hot Pepper Sauce (like Tabasco)
1. Combine all ingredients in a small bowl and refrigerate until ready to serve.
There you have it, Salmon Patties with Quick Remoulade sauce. A great way to use up leftover cooked Salmon. This recipe also makes a great appetizer if you form small patties (about the size of a silver dollar). I hope you enjoy this economical and delicious “old school” way to cook Salmon.
Until next time remember, “The Sauce Makes the Difference!”