Fresh Salmon Patties. Buy Wild Alaskan Seafood Direct from Alaska. Distributor, Supplier & Processor of fresh and frozen fish & seafood Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. This recipe for salmon patties or salmon croquettes is made with fresh, not canned, salmon which gives them an excellent fresh-fish flavor.

The patties can be pan-fried or, for a lower-calorie dish, browned in a nonstick pan on the stovetop and then finished in the oven. For the best and juiciest salmon fish cakes, please follow my tips and tricks below: Egg yolk is the secret ingredient. Who can resist a freshly pan fried salmon patty? You can have Fresh Salmon Patties using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Fresh Salmon Patties

You need 1 lb of salmon.
Prepare 3 tbsp of chopped basil.
Prepare 3 tbsp of chopped cilantro.
It's 3 tbsp of mayonnaise.
Prepare 2 tsp of blackened seasoning.
You need 1/2 cup of breadcrumbs.
Prepare 2 of egg whites.
Prepare 2 tbsp of olive oil.

Perfectly golden brown and brimming with fresh flavor! These aren't as easy as some versions you may find with canned salmon but I'm telling you it is well worth the extra step of chopping up and using fresh salmon! Fresh salmon patties are cooked golden in an air fryer and paired with a zesty aioli dipping sauce for an easy dinner. This recipe is from the Oregon coast..

Fresh Salmon Patties instructions

Preheat oven to 350.
Bakes salmon for 15-20 minutes, until easily flakes.
Combine salmon, basil, cilantro, mayonnaise, blacked seasoning, breadcrumbs, egg whites in a large blow or zip lock bag.
When thoroughly mixed form palm size patties and place them into a pan on medium heat with the olive oil.
Brown patties on each side for 2-3 minutes.
Lay the cooked patties on a plate with a napkins and allow to vool.

Everyone commented how fresh the salmon cakes taste. You cannot get that freshness from a can. However, absolutely would use canned salmon in a time crunch. Once broiled, salmon flakes off skin quickly. Salmon cakes will also keep in the fridge for several days, so you can make a batch on the weekend to take to lunch during the work week.