Featured Recipe
Classic Salmon Fritters
By Kate
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Skilled hands transform canned salmon into crispy fritters with a few humble ingredients. Uses a balance of flour and panko for texture. Dijon mustard swaps in, lending a subtle tang. Chopped scallions replace onion, giving a fresher bite. Resting the mixture firms it up, making shaping easier. Pan-fry in a butter-oil combo until golden crust signals doneness. Drain on paper towels to avoid sogginess. Fluffy inside, browned outside. Quick, unfussy, reliable. Substitute evaporated milk for buttermilk if needed. Watch closely—the sizzle stops, edges crisp, color deepens. No guessing, all sensing.
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Prep:
12 min
Cook:
11 min
Total:
40 min
Serves:
8 servings
fish dishes
easy meals
appetizers
Introduction
Salmon patties aren’t just a snack but a staple—simple ingredients, short prep. Canned salmon makes it doable anytime, rich but humble. The trick lies in texture balance: panko for crunch, flour to bind, egg and milk for moisture. Mustard adds punch without overpowering. Using scallions instead of raw onion lifts flavor while keeping it light. Resting the mix wakes up the binders, stops patties falling apart. Pan-frying in butter and oil sends hints of caramelizing fish and toasty crust through the kitchen. Watch closely—the sizzle fades, the edges crisp. No timers needed, instinct rules. Ends with moist, tender bites under nutty crust. A kitchen classic turned practical, foolproof. Adapt with what’s on hand—milk variants or breadcrumbs swap seamlessly. The method’s the lesson.
Ingredients
About the ingredients
Panko crumbs bring crunch where regular crackers might get mushy. Flour controls moisture absorption—too much and patties feel heavy, too little and they fall apart. Dijon mustard stands in for regular, adds subtle acidity cutting through fish oiliness. Scallions provide freshness without the pungency raw onions might deliver. Evaporated milk is a standby if buttermilk isn’t around; it adds creaminess without sourness. Salt and pepper essential but restrained—over-seasoning masks salmon’s natural flavor. Vegetable oil and butter combo in fry pan achieves ideal color and flavor balance—the oil raises smoke point while butter browns those edges. Draining patties post-fry prevents soggy bottoms, crucial for crisp texture. Removing large bones optional; small ones soften completely when cooked through.
Method
Technique Tips
Draining the salmon well is the first step to avoid soggy mix. Removing large bones mainly for texture—the small ones dissolve and add calcium. Mixing just till combined creates a rustic batter that binds without overworking gluten—skip the urge to beat into glue. Resting the batter chills fats and hydrates crumbs, firming mixture for easier shaping. Use a gentle hand shaping not compacting patties—too tight makes dry, too loose means falling apart. Listen to the sizzle in the pan; it tells when heat’s right. Flip carefully when the edges go an even golden brown, not just when the timer tells you. Cook evenly on medium—not rushed by high heat, avoiding burnt crust and raw centers. Drain on paper helps keep the crunch alive. Serve immediately or reheat in skillet to recharge crispness. These basics anchor a reliable fry-up every time.
Chef's Notes
- 💡 Start with draining salmon well. Moisture can ruin texture. Skin and big bones go. Small bones dissolve when cooked. Aim for chunks.
- 💡 Don’t overmix batter. Just stir till combined; no beating here. Creates rustic, sticky batter. Binding without gluten risk. Keep it light.
- 💡 Rest the mixture in fridge for 10-15 minutes. Helps firm up—easier to shape. Keeps patties from falling apart. Sounds simple but works.
- 💡 Heat skillet and listen for the sizzle. Medium heat’s key. Test with a scrap of batter; should brown steadily. Watch edges crisp.
- 💡 When flipping, edges should be golden. Not just gonna time it—listen for a crackle. Aroma freshens up the kitchen at this stage.
Kitchen Wisdom
What if patties fall apart while cooking?
Check mixing—overworked will crumble. Binding was lost. Use cold hands to shape tightly.
Can I use fresh salmon instead?
Yes, but need to cook it first. Flake it similar to canned. Adjust moisture as needed.
What’s the best way to store leftovers?
Keep in airtight container. Refrigerate up to 3 days. Reheat in skillet—drain again to refresh.
What if I don’t have panko?
Use crushed crackers or regular breadcrumbs. Texture changes slightly. Keep an eye on browning while frying.
