Description
Canned salmon patties with a creamy lemon-herb cheese center offer a crispy golden exterior and a molten interior, elevating a simple classic into a gourmet weeknight meal.
Ingredients
- 15 oz (425g) canned pink or red salmon, drained
- 1 large egg, lightly beaten
- 3/4 cup (75g) panko breadcrumbs, plus extra for coating
- 1 small shallot, finely minced
- 2 cloves garlic, finely minced
- 1/4 cup (30g) fresh parsley, chopped
- 1 tsp (5g) smoked paprika
- 1/2 tsp (2.5g) fine sea salt
- 1/4 tsp (1.25g) black pepper
- 4 oz (120g) cream cheese, softened
- zest of 1/2 lemon
- 2 tbsp (15g) fresh dill, chopped
- 2 tbsp (15g) fresh chives, chopped
- pinch salt and pepper (for filling)
- 4 tbsp (60ml) vegetable oil, for frying
Instructions
- Combine Salmon Mixture: Drain the canned salmon thoroughly. In a medium bowl, combine the flaked salmon with the beaten egg, panko breadcrumbs, minced shallot, garlic, parsley, smoked paprika, salt, and pepper. Mix gently until just combined. Divide the mixture into 8 equal portions.
- Prepare Cream Cheese Filling: In a separate small bowl, combine the softened cream cheese, lemon zest, fresh dill, fresh chives, and a pinch of salt and pepper. Stir until the mixture is smooth and fully incorporated.
- Shape and Fill Patties: Take one portion of the salmon mixture and flatten it in your palm to create a disc. Create a small well in the center and place 1.5-2 tablespoons of the cream cheese filling inside. Carefully fold the edges of the salmon mixture over the filling to completely seal it. Shape the patty into a compact disc and repeat the process for all 8 portions.
- Cook the Stuffed Patties: Heat the vegetable oil in a large non-stick skillet over medium heat. Place 3-4 patties in the skillet, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, turning gently, until they are golden brown and crispy on the outside.
- Drain and Serve: Transfer the cooked patties to a wire rack lined with paper towels to drain excess oil. Serve immediately with lemon wedges and extra fresh dill for garnish.
Notes
Ensure the canned salmon is thoroughly drained before mixing to prevent soggy patties. Avoid overworking the salmon mixture when shaping the patties. Seal the filling completely inside before cooking to prevent leaking during frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 patties
- Calories: 440 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 100 mg