Real Recipes From Real Home Cooks ®

panko salmon patties

(2 ratings)
review
Private Recipe by
Teresa G.
Here, KY

Easy and delicious, this recipe is an updated version of my mom's. She used cracker crumbs, I use panko. She used Wonder bread, I use hearty white or challah. I use fish sauce, she used a little of the juice from the can. Instead of margarine or oil, I use real butter. I think she would approve. (Recipe may be halved, but we really enjoy making enough for a second meal and sandwiches!)

(2 ratings)
yield serving(s)
prep time 30 Min
cook time 15 Min
method Pan Fry

Ingredients For panko salmon patties

  • 2 can
    salmon (14.75 oz.)
  • 2 lg
    eggs, beaten
  • 1/4 tsp
    salt
  • 1 1/2 tsp
    fish sauce
  • 2 1/2 to 3 slice
    hearty white bread, torn into tiny pieces (dime-size)
  • 1 c
    panko (japanese breadcrumbs)
  • 6 Tbsp
    salted butter

How To Make panko salmon patties

  • 1
    Drain and discard liquid from salmon; discard bones and skin, if desired.
  • 2
    Place salmon in mixing bowl; mix salt and fish sauce into beaten eggs; pour over salmon.
  • 3
    Using well-washed hands (food service gloves recommended,) mix lightly, add torn white bread crumbs and mix well, but try to preserve some larger pieces of salmon.
  • 4
    Line a baking sheet with parchment or wax paper.
  • 5
    Pat the salmon down into the bowl evenly; use a knife to score and cut into 8 equal pieces (or you may just "eyeball" it, if you prefer.)
  • 6
    Form each piece into a ball and place on baking sheet.
  • 7
    Place panko in a shallow bowl or pie pan.
  • 8
    Form a ball of the salmon into a patty, about an inch thick; place patty in panko, press it lightly and cover all sides with the panko.
  • 9
    Return patty to baking sheet; repeat until all patties are coated with panko.
  • 10
    Place baking sheet with patties in refrigerator and allow to chill for 20 to 30 minutes.
  • 11
    In large skillet, melt 2 tablespoons butter over medium heat; add salmon patties and fry, checking for browning, for approximately 7 minutes per side. Adjust heat as necessary to prevent over-browning. Add more of the butter as needed, especially as they are turned.
  • 12
    Press the patties lightly as they fry. They will be firm and browned when finished. Remove from heat and serve immediately.
  • 13
    Cover and refrigerate leftovers. Makes a great sandwich, also.
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