My husband and my mom both love salmon. This is a fun way to make it look not so much like fish for me. We always serve them with my dad’s famous tartar sauce.
1 ½ pounds fresh salmon fillet, skin removed
1 ¼ cup bread crumbs, Divided
¼ Cup grated parmesan cheese
¼ Cup Mayo
¼ Cup grated onion
1 ½ Tablespoons fresh lemon juice
1/2 teaspoon salt
1 teaspoon Old Bay Seasoning or Lawry’s Seasoning Salt
½ cup flour
2 large eggs
½ cup vegetable oil
Cut salmon into 1 inch chunks. Place a chopping blade into a food processor, place in HALF the salmon. Pulse until chopped but not pureed. Transfer salmon into large bowl. Repeat with remaining salmon.
In a small bowl combine 1/4 cup of the breadcrumbs, parmesan cheese, mayo, onion, lemon juice, seasoning salt and regular salt. Pour over salmon and gently stir to combine. Form the mixture into 8 patties about 3 inches wide. I use a round cookie cutter to form the patties. Place onto a plate lined with waxed paper. Put them into the freezer for about 15 minutes or up to 2 hours, this helps them to stay together when you fry them.
In a small bowl put in the flour, in another bowl put in the eggs, and in another bowl put the remaining bread crumbs. Place one salmon patty at a time first into the flour, then into the egg and then into the bread crumbs. Place onto a clean plate.
Heat the oil in a 12 inch skillet over medium-high heat. Gently lay the salmon patties into the oil and cook until golden on both sides, about 4 minutes per side.
Serve with lemon wedges and Max’s tartar sauce.
Max’s Tartar Sauce
1/4 Cup Minced White or Yellow Onion
1/4 Cup Sweet Pickle, Minced
3/4 Cups Dill Pickle, Minced
½ teaspoon salt
2 1/2 Cups Mayonnaise or Miracle Whip
Stir to combine, until blended. Chill at least 4 hours to combine flavors.
Taste wonderful on fish of any kind.
*To make these salmon patties Gluten Free use Gluten Free Breadcrumbs and Gluten Free Flour.
Hope you enjoy!