Are you ready to spice up your old Salmon Patty recipe?
Cajun Seasoned Salmon Patties ( Recipe makes roughly 8 patties - Serves 4)
2 tablespoons extra virgin olive oil, plus more for pan frying
¼ cup onion, diced
2 tablespoons red bell pepper, diced
2 tablespoons celery, diced
1 lb fresh salmon filet, skin removed (you can also use canned salmon, but be sure to pick over for pieces of bone and skin that may still be in the can)
¼ cup mayonnaise
1 teaspoon dijon mustard
¼ teaspoon worcestershire sauce
1 tablespoon Spicewalla Cajun Seasoning
1 tablespoon garlic, minced
1 tablespoon shallot, minced
½ cup Panko breadcrumbs, plus ¼ cup for dusting
¼ teaspoon salt
¼ teaspoon black pepper
Place a small skillet over medium heat and add extra virgin olive oil. Saute onion, bell peppers, and celery until the vegetables soften and become translucent.
Remove skillet from heat and allow vegetables to cool.
To prepare the salmon, begin by cutting the filet into 1-inch chunks. Then transfer to a food processor and pulse 3-5 times until the salmon is coarsely ground. If you don’t have a food processor you can also do this step by using a sharp knife to carefully mince a few pieces at a time until all the salmon is coarsely minced.
Transfer the ground salmon into a clean mixing bowl. Add in the sauteed onions, bell pepper, and celery, plus all the other ingredients and mix until well combined.
Use a piece of plastic wrap to cover the surface of the salmon mixture, and refrigerate for up to 1 hour. This step is optional but will help the mixture to hold together when the patties are formed.
After 1 hour, remove the mixture from the refrigerator and form into round patties about 3 inches across and 1 inch thick. If you have a food scale, each patty should weigh about 3 - 3.5 ounces.
Before frying, sprinkle both sides of each patty with 1 teaspoon of Panko breadcrumbs.
Place a medium skillet over medium-high heat and add 2 tablespoons of extra virgin olive oil. Once oil is hot, carefully place patties in the pan, being sure to not crowd the pan.
Flip the patties after 3-4 minutes and cook for another 3-4 minutes for medium salmon. For well done, cook for 4-5 minutes per side.
Serve with tartar sauce. Enjoy!
Chef’s note: for a simple lunch or dinner serve with a side salad of arugula and cherry tomatoes dressed with lemon. For breakfast or brunch, serve salmon cakes with a poached egg on top, sprinkled with Spicewalla Cajun Seasoning.
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