Pioneer Woman Salmon Patties Recipe
All you need is a small salmon filet, a mix of flour, egg, minced onion, salt, and pepper, and homemade panko breadcrumbs. These patties are perfect for making sandwiches or wraps. They also work amazingly well as a dinner option.
Ingredients
- 1 (14.75) ounce can salmon see note
- 1 egg
- 1/4 cup mayo
- 1/2 cup panko breadcrumbs
- 1/2 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- pepper to taste
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped (optional but recommended)
- 1/4 cup scallions chopped
- 2 tablespoon olive oil for frying
Instructions
- Place the salmon in a medium-sized bowl after draining.
- Your salmon may already be boneless and skinless, but if it doesn't, take the bones and skin off. With a fork, flake the salmon.
- Combine all of the ingredients in the bowl, except for the olive oil.
- Each patty should be approximately half an inch thick.
- Add the olive oil to a skillet set to medium heat.
- Two batches of patties must be cooked separately for about three minutes each for a very light browning, or until both sides have a very light browning.
- Cook the second batch with a few more drops of oil if necessary.
- Served hot. You can serve them with lemon wedges and tzatziki or remoulade sauce (but any garlicky mayo or aioli will do).
Nutrition
Calories: 250kcal
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