Now, here comes the fun part! With clean hands, I scoop about a handful of the mixture and form it into a patty shape. I usually aim for about 2-3 inches across—perfect for fitting in a bun or just enjoying as is. After I’ve formed all my patties, I heat a tablespoon of olive oil in a frying pan over medium heat. The oil should shimmer a little, but not smoke. I carefully place my patties into the pan, making sure not to overcrowd it.
I let them cook for about 4-5 minutes on each side until they turn that beautiful golden brown color. The smell that fills my kitchen during this time is simply divine! Once they’re cooked, I transfer them to a paper towel-lined plate to drain any excess oil. They should feel crispy and cooked through but still soft and flaky inside. Now it’s time to plate up and dig in!
Pro Tips for Best Results
When I first made these salmon patties, I experimented a bit with the flavors. I found that adding a pinch of cumin gives them an unexpected depth that I just love. It’s a subtle twist that really makes a difference! Additionally, I tried using panko breadcrumbs instead of regular ones, and oh wow—the extra crunch is something I would recommend if you like that delightful texture.
Another tip I picked up is to let the mixture sit for about 10 minutes before forming the patties. This allows the breadcrumbs to absorb moisture, which helps the patties hold together better when frying. I’ve had a few that fell apart because I rushed this step—never a fun moment when you want to impress guests!
Lastly, don’t shy away from the lemon zest. The fragrance it adds while cooking is irresistible, and it really brightens the overall flavor of the patties. Trust me, your guests will be asking for the recipe!
Common Mistakes to Avoid
One mistake I made early on was not cooking the salmon properly before adding it to the mixture. I learned the hard way that raw fish can lead to mushy patties. Always ensure your salmon is fully cooked and flaked before mixing everything together. It helps maintain that perfect texture! (See the next page below to continue…)