Description
This recipe transforms standard canned salmon into truly special patties with a surprise molten core of smoked paprika cream cheese, perfect for a quick and impressive weeknight meal.
Ingredients
- 2 cans (7.5 oz each) pink salmon, drained and flaked
- 1 1/2 cups panko breadcrumbs, divided (1 cup for mixture, 1/2 cup for coating)
- 1/4 cup finely diced red onion
- 1 large egg, lightly beaten
- 2 tablespoons fresh dill, chopped, plus extra for garnish
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt, divided
- 1/4 teaspoon black pepper, divided
- 4 ounces cream cheese, softened
- 1 teaspoon sweet smoked paprika
- 1/4 cup vegetable oil, for frying
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
Instructions
- Prepare Cream Cheese Filling: Combine softened cream cheese with smoked paprika and part of the seasonings. Divide into 8 portions, roll into balls, and chill in the refrigerator for 15 minutes.
- Mix Salmon Patty Base: In a large bowl, combine the flaked salmon, 1 cup panko, lightly beaten egg, red onion, 2 tablespoons dill, lemon zest, and remaining seasonings. Mix gently until just combined without overworking.
- Form Patties: Take about 1/4 cup of the salmon mixture, flatten it into a disc, and place one chilled cream cheese ball in the center. Carefully mold the salmon mixture around the cheese, sealing it completely to form a firm patty. Repeat to make 8 patties.
- Coat Patties: Place the remaining 1/2 cup panko on a shallow plate. Gently dredge each formed salmon patty in the panko breadcrumbs, ensuring an even coating on all sides.
- Pan-Fry Patties: Heat vegetable oil in a large non-stick skillet over medium heat. Fry patties for 4-5 minutes per side, until golden brown and crispy on the outside. Remove from skillet and drain excess oil on paper towels.
- Prepare Lemon-Dill Aioli: While patties cook, combine mayonnaise, lemon juice, 1 tablespoon chopped dill, salt, and pepper in a small bowl. Stir until smooth.
- Serve: Plate the warm salmon patties, drizzle generously with the lemon-dill aioli, and garnish with fresh dill and a light dusting of smoked paprika.
Notes
Ensure the canned salmon is completely drained to prevent soggy patties. If patties seem too soft during frying, carefully turn once the first side is fully set and golden brown. Make sure to fully seal the cream cheese filling inside each patty before coating and frying.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 2 patties
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg