Since we are not drifting into our local grocery stores on Camano Island and in Stanwood with any regularity or alacrity right now, I asked Mr. C. to pick up a double portion of fresh salmon when he made our last grocery run. Dutifully performed, I prepared all of the salmon he brought home using my tried and true, can’t get much easier, lazy cooks method for rendering salmon (or any firm-flesh seafood) beautifully tender and succulent. (Recipe below.)

I had a hankering for both salmon fillets and for salmon patties. So Wednesday night I served pan fried salmon, coleslaw, and leftover Oven Roasted Yukon Gold and Sweet Potatoes with Fresh Sage Leaves. (Recipe on site)

Last night I used the remaining cooked salmon to prepare salmon patties, and served them with the leftover coleslaw from the night before, and a baked sweet potato split between us. (See a pattern here with leftovers? Believe me, this is not the norm in our kitchen.) Anyway, I found the recipe for these salmon patties on the Natasha’s Kitchen site. (Terrific food site BTW) Although I already have a great recipe (Salmon Cakes) on this site, it just looked like too much work yesterday afternoon. Plus I always like to try new recipes.

We both really enjoyed the salmon patties. They were perfectly seasoned and not at all dry. Also in their favor was the fact that they had been easy to form and stayed together very well while they were being cooked. (Doesn’t always happen when making patties – of any kind!) And because these patties were so delicious, and they had been so easy to prepare, I highly recommend treating your family to a salmon pattie dinner in the very near future. Now all I have to do is figure out what to serve with my leftover salmon patties. And the beat goes on…..

As always, stay safe, stay connected, and stay happy. Peace and love to all.

3 T. extra virgin olive oil, divided

3 T. unsalted butter, divided

¾ c. finely minced onion

½ c. finely diced red, yellow, or orange bell pepper (or combination)   

2 lg. eggs

3 T. mayonnaise

1 tsp. Worcestershire sauce

1/8 tsp. granulated garlic

¼ tsp. seasoned salt

freshly ground black pepper

¼ c. minced fresh parsley

1 c. Panko bread crumbs    

¾ -1 lb. cooked salmon, flaked

Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in a large fry pan. Add the diced onion and bell pepper. Sauté until the veggies are softened. Remove from heat and cool.

Meanwhile, whisk the eggs, mayo, Worcestershire sauce, granulated garlic, seasoned salt, pepper, and parsley together in a mixing bowl.

Add the cooled veggies (don’t wash the pan), along with the Panko bread crumbs, and salmon to the egg mixture. Stir well to combine ingredients.

Using a large ice cream scoop, place formed patties on a wax paper lined platter or baking sheet. Press down slightly to flatten the patties. Cover and refrigerate for a couple hours before cooking.   

Heat another tablespoon of the olive oil and 1 tablespoon of the butter in the saved fry pan over medium heat. Add the salmon patties and sauté 3½ to 4 minutes per side or until golden brown and hot. (If salmon patties brown too quickly, reduce heat.) Remove to a paper-towel lined plate. Add remaining olive oil and butter as required. Serve hot with your favorite tartar sauce or mayonnaise.

PAN FRIED SALMON FILLETS WITH LEMON AND CAPERS

1-1½ lb. salmon fillets, bones removed and at room temperature  

fine sea salt

freshly ground black pepper

3 T. unsalted butter

1 tsp. lemon zest

3 T. fresh lemon juice, or more to taste

3 T. capers, drained

Lightly sprinkle the flesh side of each piece of salmon with salt and pepper.      

Melt the butter in a large frying pan. Stir in the lemon zest, lemon juice, and capers.

Place the salmon fillets, skin side up in pan. Cook over medium heat until slightly brown, about 4 minutes. Turn the fish with a spatula, and cook just until the internal temperature reaches 145 degrees at the thickest part of the salmon. Remove from heat, and pour the pan juices, including capers, over each piece of fish. Serve immediately. Or as in this recipe, allow the salmon to cool, then refrigerate until ready to assemble the salmon patties.