I like to keep my pantry stocked with canned fish for those days when I have no time to cook, yet am looking for something fast and healthy to put on the dinner table. Sure, I love take-out like the rest, but now that I’m in my 40’s, I just can’t handle the grease and salt like I used to. So, on busy days, I turn to my pantry for a fast, healthy and delicious home-cooked meal instead. Canned salmon is a mainstay in my pantry and in our household. While some would rather feed it to their cat than try it themselves, you’ve got to trust me here. When used to make my Salmon Patties with Old Bay Mayonnaise, this canned fish is transformed into a delicate and flaky seafood dish that the whole family will enjoy. These patties are quite good, and so is the mayo dipping sauce!
Thank you for reading this post, don't forget to subscribe!To start, make the Old Bay Mayonnaise by adding ½ cup of mayonnaise, one tablespoon of fresh lemon juice, 1½ teaspoons of Old Bay seasoning and one teaspoon of dried dill to a bowl. Mix to combine, then set aside. Preheat the oven to 350 deg F.
Next, whisk two eggs with 1 tablespoon of water in a medium-sized mixing bowl until frothy. Add ⅓ cup of mayonnaise, 24 ounces (or four, 6oz cans) of canned salmon (I prefer this kind since it has no bones), 1½ tablespoon of minced capers, 1½ teaspoons of dried dill, 1½ tablespoon of fresh lemon juice, one tablespoon of grated onion and 1½ cups of panko bread crumbs. Stir the mixture together until well combined.
Working in batches, heat up one tablespoon of olive oil in a large skillet. Grab a ⅓ cup measuring cup and scoop the salmon mixture into the cup, pressing it down until it is tightly packed. Shake the patty out of the scoop and into your hand. The measuring cup has formed a perfect patty. Carefully lay the patty into the hot oil. Repeat until you have filled the skillet with four patties. Cook the patties over medium heat for about 3 minutes per side or until golden brown; sprinkle with a bit of salt once cooked. Place the cooked patties on a wire rack that has been positioned over top of a baking sheet and keep hold them in the hot oven until all the patties have been cooked. Serve the salmon patties with the Old Bay mayonnaise and a side of the Best Coleslaw Ever. Enjoy! This recipe serves 4.
Salmon Patties with Old Bay Mayonnaise
Ingredients
Old Bay Mayonnaise
- ½ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1½ tsp Old Bay seasoning
- 1 tsp dried dill
Salmon Patties
- 2 eggs
- 1 tbsp cold water
- ⅓ cup mayonnaise
- 4, 6 oz cans of boneless, skinless salmon
- 1½ tbsp capers, minced
- 1½ tsp dried dill
- 1½ tbsp fresh lemon juice
- 1 tbsp grated onion
- 1½ cups panko bread crumbs
- 3 tbsp olive oil
Instructions
- Make the Old Bay Mayonnaise and set aside.
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the eggs and water until frothy. Add the mayonnaise, salmon, lemon juice and spices and mix well. Add the panko and mix until just combined.
- Working in batches, heat one tablespoon of olive oil in a large skillet. Scoop the salmon mixture into a ⅓ cup measuring cup, pressing the mixture down firm. Shake the salmon out of the cup and into your hand. A perfect patty has been formed. Gently lay the patty into the hot skillet and repeat until the skillet is filled with four patties.
- Cook the patties for 3-4 minutes per side until golden brown and crispy. Sprinkle with salt. Place the cooked patties onto a wire rack that is positioned over a baking sheet. Hold the patties in the hot oven until they have all been cooked.
- Serve the patties with the Old Bay Mayonnaise and a side of coleslaw. Enjoy! This recipe serves 4.
