Tina’s Salmon Patties

Fresh salmon is still plentiful in the Northwest, so I’m going to post a couple of recipes for salmon this week and next.

A friend of mine was recently talking about how much she liked the salmon patties they sell at Wild Salmon Seafood Market. I like them too, but I took that as a personal challenge to post my own recipe.

You can use any type of fresh salmon to make these patties. Coho is a good, medium-fat-content fish to use, and it tends to be less expensive than king salmon. In the photo above, I served the salmon patties with a dollop of Tartar Sauce, as well as a Summer Spinach Salad, Roasted Beans & Onions, and fresh bread with Herb Butter. I’ll post some of those recipes soon.

Fresh Salmon Patties
Makes 4 patties
¾ pound salmon filet
1 large egg, beaten
1 tablespoon fresh Italian parsley (fresh chives or thyme are also good)
½ teaspoon kosher salt
1 teaspoon minced lemon zest
1 tablespoon semolina flour for a binder (you may also use bread crumbs or almond flour if you are removing grains from your diet)

Remove the pin bones and skin from the salmon. Cut fish into cubes of about 1/8″–¼”. Stir in the egg, parsley, salt, lemon zest, and semolina flour (or bread crumbs almond flour if you are removing grains from your diet).

Tina’s Tip: Instead of making 4 meal-size burger patties, you can make them in 2-ounce portions and serve as an appetizer for 8.

Form the mixture into patties (they should be about ¾ inch thick, or ½ inch thick if you are making appetizers), then pan fry or grill. Oil the grill or pan before you start, then cook over medium-high heat for 2-3 minutes per side.