Mohamed Shili Pioneer Woman Salmon Patties are made using wild-caught salmon, whole wheat bread crumbs, nonfat plain Greek yogurt, fresh parsley, and a blend of spices including onion and garlic powders and cayenne pepper. This savory Salmon Patties recipe is a dinner option that takes about 20 minutes to prepare and can serve up to 6 people.
Pioneer Woman Salmon Patties Ingredients
- 1 large egg
- 1 can (15 ounces) of wild-caught salmon, drained
- 1/2 cup Italian seasoned dry whole wheat bread crumbs
- 1/4 cup nonfat plain Greek yogurt or sour cream
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon white vinegar or fresh lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons finely chopped fresh parsley, plus extra for garnish
- 1 to 2 tablespoons extra-virgin olive oil (for cooking)
- Additional Greek yogurt, for serving
- Lemon wedges, for serving
How To Make Pioneer Woman Salmon Patties
- Prepare the base: Crack the egg into a large mixing bowl and beat lightly. Add the drained salmon to the bowl.
- Combine ingredients: Mix in the bread crumbs, Greek yogurt or sour cream, Dijon mustard, vinegar or lemon juice, onion powder, garlic powder, and cayenne pepper. Stir the mixture gently with a fork, breaking up the salmon further as you mix.
- Add parsley: Fold in the chopped fresh parsley gently to incorporate.
- Form patties: Scoop the mixture using a third-cup measure and form into six patties, each about 1/2-inch thick. Arrange these on a plate.
- Heat oil: Place a large cast-iron skillet or a sturdy medium skillet over medium heat. Add 1 to 2 tablespoons of olive oil and swirl to coat the bottom of the pan.
- Cook patties: Cook the patties for about 3 minutes on each side, or until they turn a deep golden brown and are heated through. Ensure that the heat is moderated to prevent burning.
- Serve: Use a flexible spatula, ideally a fish spatula, to carefully flip the patties. Serve hot, topped with a dollop of Greek yogurt, a squeeze of lemon juice, and a sprinkle of fresh parsley.
Recipe Tips
- Chill before cooking: Place shaped patties in the refrigerator for 10 minutes before frying to help them hold together better during cooking.
- Opt for fresh ingredients: Substitute dried parsley with fresh parsley for a brighter flavor, and use fresh lemon juice instead of vinegar for a zesty tang.
- Adjust the spice levels: For less heat, reduce the cayenne pepper by half or omit it altogether if you prefer a milder taste.
- Check internal temperature: Ensure the patties reach an internal temperature of 145°F (63°C) for optimal safety and doneness.
What To Serve Salmon Patties
Serve your Salmon Patties with roasted Brussels sprouts, quinoa salad, sweet potato fries, steamed asparagus, and a cucumber dill salad.
You can also pair these patties with mango salsa or a spicy aioli to enhance their flavors uniquely.
How To Store Salmon Patties Leftovers
Refrigerate: Place leftover Salmon Patties in an airtight container. They can be kept in the refrigerator for up to three days. Ensure they are cooled to room temperature before storing to maintain freshness.
Freeze: Salmon Patties freeze well for up to two months. Wrap each patty individually in plastic wrap and then place them in a freezer-safe bag. Thaw in the refrigerator overnight before reheating.
How To Reheat Salmon Patties Leftovers
In The Oven: Preheat your oven to 350°F (175°C). Place the patties on a baking sheet and cover lightly with foil. Bake for 10-15 minutes, or until heated through; for optimal moisture retention, sprinkle a little water over them before covering them.
In The Microwave: Place the patties on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, flipping halfway through the heating time; this method works best for quick reheating.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place the patties in the basket, and heat for 3-4 minutes or until crispy and warmed through; this method helps maintain a crispy exterior.
Pioneer Woman Salmon Patties Nutrition Facts
Amount Per Serving
- Calories 250
- Total Fat 11.4g
- Saturated Fat 3.0g
- Cholesterol 154.1mg
- Sodium 175.6mg
- Potassium 519.0mg
- Total Carbohydrate 2.3g
- Dietary Fiber 0.2g
- Sugars 0.0g
- Protein 32.3g
- Vitamin A 3.8%
- Vitamin C 0.0%
- Calcium 33.3%
- Iron 8.9%
Frequently Asked Questions
Can I use canned salmon with bones and skin?
Yes, canned salmon with bones and skin is fine to use. The bones are usually soft and edible, providing a good calcium source. Simply crush them with a fork and mix them into the patties. The skin can also be mixed in for added flavor and nutrients.
What are the best breadcrumbs to use for Salmon Patties?
For the best texture and flavor, use Italian-seasoned dry whole wheat bread crumbs. They complement the flavors of the herbs and spices in the patties well. If you prefer a gluten-free option, almond flour or gluten-free breadcrumbs are suitable substitutes.
How do I prevent my Salmon Patties from falling apart?
To prevent Salmon Patties from falling apart, ensure the mixture is not too wet before forming the patties. Chilling the patties in the refrigerator for about 10-15 minutes before cooking can also help maintain their shape during the cooking process.
Try More Pioneer Woman Recipes:
- Pioneer Woman Black Bean Corn Salsa
- Pioneer Woman Green Tomato Salsa
- Pioneer Woman Texas Caviar Recipe
Pioneer Woman Salmon Patties
Description
Pioneer Woman Salmon Patties are made using wild-caught salmon, whole wheat bread crumbs, nonfat plain Greek yogurt, fresh parsley, and a blend of spices including onion and garlic powders and cayenne pepper. This savory Salmon Patties recipe is a dinner option that takes about 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the base: Crack the egg into a large mixing bowl and beat lightly. Add the drained salmon to the bowl.
- Combine ingredients: Mix in the bread crumbs, Greek yogurt or sour cream, Dijon mustard, vinegar or lemon juice, onion powder, garlic powder, and cayenne pepper. Stir the mixture gently with a fork, breaking up the salmon further as you mix.
- Add parsley: Fold in the chopped fresh parsley gently to incorporate.
- Form patties: Scoop the mixture using a third-cup measure and form into six patties, each about 1/2-inch thick. Arrange these on a plate.
- Heat oil: Place a large cast-iron skillet or a sturdy medium skillet over medium heat. Add 1 to 2 tablespoons of olive oil and swirl to coat the bottom of the pan.
- Cook patties: Cook the patties for about 3 minutes on each side, or until they turn a deep golden brown and are heated through. Ensure that the heat is moderated to prevent burning.
- Serve: Use a flexible spatula, ideally a fish spatula, to carefully flip the patties. Serve hot, topped with a dollop of Greek yogurt, a squeeze of lemon juice, and a sprinkle of fresh parsley.
