Ingredients
Scale
Salmon :
- 3 tablespoons olive oil (divided)
- 1/4 cup minced onion
- 2 tablespoons minced red bell pepper
- 2 tablespoon minced celery
- Salt and pepper (to taste)
- 1 tablespoon capers
- 1 1/4 pounds fresh salmon (wild preferred, coarsely chopped)
- 1/4 cup mayonnaise
- 1/4 cup plus 1 tablespoon panko bread crumbs (divided)
- 2 cloves garlic (minced)
- 1 teaspoon Dijon mustard
- 1 pinch cayenne pepper
- 1 pinch Old Bay seasoning
Remoulade:
- Click the link above for the recipe.
Instructions
- To make salmon patties, heat olive oil in a skillet over medium. Saute the onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers and cook for another minute. Remove from heat and cool to room temperature.
- Mix together the salmon, onion mixture, mayonnaise, 1/4 cup panko, garlic, mustard, cayenne, Old Bay seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and chill for 1-2 hours.
- Form salmon mixture into round patties then sprinkle remaining panko bread crumbs over each patty.
- Heat olive oil in a skillet over medium-heat. Cook until golden and cooked through, 3 to 4 minutes per side.
- To make remoulade, mix all ingredients and season to taste. Process in food processor if you’d like a smooth sauce.
- Serve hot with remoulade sauce on the side.
Notes
Recipes adapted from Cindy Peyton and All Recipes.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main