Salmon Patties from Frozen Salmon
Frozen salmon makes great salmon patties, moister and more fresh-tasting than those containing canned salmon. Although this can be done with vigorous chopping using a knife, a food processor makes assembling the patties extremely easy.
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- 8 oz
- frozen salmon, thawed slightly
- 1 large
- 1/2 medium
- lemon, juice only
- 1 stick
- celery, thickly sliced
- 1/4 medium
- red bell pepper, coarsely chopped
- 1/2 c
- bread crumbs, divided
- 2 tsp
- dried dill, divided
- 1/4 tsp
- (each) salt and pepper or to taste
- 2 Tbsp
- olive oil
1Preheat the oven to 350F.
2Slightly thaw the salmon. Cut it into 1/2" chunks or slices and place in the bowl of the food processor. Add egg, lemon juice, celery, red bell pepper, 1/4 cup bread crumbs, 1 teaspoon dill, salt and pepper.
3Pulse briefly two or three times until ingredients are mixed and finely chopped but not so long that they are pureed. You should still be able to recognize pieces of celery, bell pepper, and salmon.
4Form the mixture into four equal patties about 1 inch thick. Mix the remaining 1/4 cup bread crumbs and remaining 1 teaspoon dill in a shallow bowl. Roll each patty in the bread crumb and dill mix to coat on all sides.
5Heat the olive oil over medium high heat in an oven-proof skillet. Brown both sides of the patties, about 1 minute per side. Move skillet and patties to the oven and bake until cooked through, about 8 minutes. Alternatively, do all cooking on top of the stove but beware getting the outside too brown while waiting for the recently frozen salmon to cook through.