Recipe contest semi-finalist Beth Nill writes, "Our 93 year old father grew up eating salmon patties made from canned salmon and saltine crackers. After opening the can of salmon and seeing the bones and skin, I knew I had to upgrade his recipe. Thank goodness for my Sitka Salmon subscription. It took some trial and error with different ingredients but our father believes these to be the best salmon patties ever made. I started making these every Sunday for him to eat while watching the Kansas City Chiefs games. Now he believes these salmon patties are the reason the Chiefs keep winning. Who knows?"
Ingredients
2 lbs salmon filet (sockeye) Available in Our Seafood Subscription Box
Garlic salt
Ground Black Pepper
Olive oil
2 medium onions (diced)
1 red bell pepper (diced)
2 jalapenos (diced)
2-3 Tbsp salted butter
1 1/2 cups Panko bread crumbs
2 Tbsp Worcestershire sauce
5 Tbsp Kewpie Mayo
3 large eggs (whisked)
1/4 - 1/3 cup of cilantro (use to your taste)
1/2 cup salted butter
Sauce:
1 cup Kewpie Mayo
1 heaping Tbsp Sriracha
Juice from 1 medium lemon (around 2 Tbsp)
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp ground black pepper
Directions
Bake the Salmon
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Place deboned salmon filet skin-side down, brush with olive oil and generously season with garlic salt and pepper or your favorite seasoning (I like to use Jack Stack Barbecue All Purpose Seasoning from Kansas City). Bake uncovered for 12-15 minutes or until largest filet is cooked through. Remove from oven and allow to cool. Once cool, remove the skin and any grey meat from the filets and discard leaving only nice pink salmon meat.
Sauté Aromatics
Heat a skillet over medium heat. Add 2-3 Tbsp salted butter, 2 medium onions (diced), one red bell pepper (diced), and 2 jalapeños (diced). Sauté until softened and golden (about 8-10 minutes). Remove from heat and allow to cool.
Combine and Chill
In a large mixing bowl, flake the cooled salmon and add the sautéed onion/pepper/jalapenos, 2 Tbsp Worcestershire sauce, 5 Tbsp Kewpie Mayo, 3 large whisked eggs, 1 1/2 cups Panko bread crumbs and 1/4 to 1/3 cup cilantro (to your taste). Mix well. Pat out hockey puck sized patties and place on a parchment lined plate. Cover with plastic wrap and place in the refrigerator to chill. This will help the patties stay together better when they are pan fried. This recipe usually makes 10 patties.
Make the Sauce
Combine 1 cup of Kewpie Mayo, 1 heaping Tbsp Sriracha, 1 tsp Dijon mustard, juice from one lemon (about 2 Tbsp), 1/4 tsp salt and 1/4 tsp ground black pepper. Mix well and place in the refrigerator for later.
Cook Patties and Serve
In a cast iron skillet, melt 1/2 cup (one stick of salted butter) on medium high heat. Once melted, add enough patties so that they can be properly flipped in the pan. Brown the first side and then flip each patty over. Reduce heat to medium and cover until second side is browned and patty is cooked through (about 2-3 minutes for the first side and 3-4 minutes for the second side). If they brown too quickly then reduce your heat. Remove to a paper-towel lined plate. If you feel like you need to add more butter to the skillet for the next set of patties you can do so. Serve patties with dipping sauce and enjoy!
