I tend to keep salmon packets and cans on hand…and needless to say, I had a crush of packets nearing their expiration date. This was an excellent recipe to use them in. And unlike most recipe for salmon patties, these are baked, and not fried, leaving them lighter in taste. The panko breadcrumbs give them a crispy texture, that is very pleasing. And you won’t feel like you a need a nap after dinner from the oil!
Panko Baked Salmon Patties
- 2 14.75 ounce cans skinless and boneless salmon, drained
- 1 cup panko bread crumbs
- 1 Tbsp dried parsley
- ¼ cup diced red onion
- 2 large eggs, beaten
- ¼ cup panko breadcrumbs
- 1 tsp dill weed
- 1 tsp paprika
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
Preheat oven to 400° and line a baking sheet with parchment paper.
Heat a skillet over medium heat, add in panko crumbs and let cook until golden, shaking often. Take off the heat, stir in parsley and set aside.
Break the drained salmon into a large mixing bowl. Add in onion, eggs, the ¼ cup panko breadcrumbs, dill weed, paprika, salt, and pepper. Mix until well blended.
Divide into patties and pat into circles.
Enrobe in the toasted panko crumbs, coating deeply. Place on prepared baking sheet.
Bake for 20 minutes, until golden.
Makes between 9 and 12 patties.