Transforming Yesterday’s Salmon into Golden Salmon Patties
You open the fridge, spot last night’s salmon, and feel that familiar dread. It’s dry at the edges, a little fishy, and somehow both crumbly and rubbery at the same time. You tell yourself you’ll “figure something out,” but we…
Ingredients
- 2 cups cooked leftover salmon, flaked
- 1 large egg
- ½ cup breadcrumbs or panko
- 1 tablespoon mayonnaise or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped onion or scallion
- Salt & pepper to taste
- Neutral oil for frying
Instructions
- Gently flake the salmon with a fork into medium pieces.
- Pro Tip: Stop flaking as soon as it separates. Overworking turns salmon pasty and dense.
- Mix in egg, mayo (or yogurt), and mustard before dry ingredients.
- Pro Tip: Fat goes in before starch—this coats proteins and keeps patties juicy.
- Add breadcrumbs and aromatics. Mix just until combined.
- Pro Tip: If the mixture sticks to your fingers but doesn’t drip, you’re perfect.
- Rest mixture in the fridge for 10 minutes.
- Pro Tip: Cold fats firm up, preventing patties from collapsing in the pan.