Pioneer Woman Salmon Patties Recipe is super easy and anyone can make it. If you’re struggling with making dinner for the family or want to be able to cook for yourself and your family, then this is the recipe for you. They are also an excellent alternative to other fish dishes. Serve the patty on a bun with ketchup and mustard for a delicious burger!
Pioneer Woman Salmon Patties are the ultimate comfort food. They’re tasty and easy to make and they’re a great way of using up the leftover salmon. They’re also a delicious, healthy way of using up leftover salmon too! They’re a fun and easy appetizer to prepare, and they are perfect for a holiday party or game night. They can be made in no time at all and with very little effort.
Pioneer Woman Salmon Patties are an easy, convenient and delicious way to enjoy fresh fish. They are also a delicious and versatile addition to any meal. It is delicious, healthy, low fat, and packed with protein. You can serve these patties as a healthy meal or a light lunch. This salmon patty recipe is an excellent way to enjoy it for dinner tonight!
How To Make Pioneer Woman Salmon Patties
They are also quick and easy to make, which makes it a perfect dinner for those days when you just don’t have the time. All you need is a small salmon filet, a mix of flour, egg, minced onion, salt, and pepper, and homemade panko breadcrumbs. These patties are perfect for making sandwiches or wraps. They also work amazingly well as a dinner option.
Ingredients
- 1 (14.75) ounce can salmon see note
- 1 egg
- 1/4 cup mayo
- 1/2 cup panko breadcrumbs
- 1/2 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- pepper to taste
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped (optional but recommended)
- 1/4 cup scallions chopped
- 2 tablespoon olive oil for frying
Step By Step Instructions To Make Pioneer Woman Salmon Patties
Step 1
Place the salmon in a medium-sized bowl after draining.
Step 2
Your salmon may already be boneless and skinless, but if it doesn’t, take the bones and skin off. With a fork, flake the salmon.
Step 3
Combine all of the ingredients in the bowl, except for the olive oil.
Step 4
Each patty should be approximately half an inch thick.
Step 5
Add the olive oil to a skillet set to medium heat.
Step 6
Two batches of patties must be cooked separately for about three minutes each for a very light browning, or until both sides have a very light browning.
Step 7
Cook the second batch with a few more drops of oil if necessary.
Step 8
Served hot. You can serve them with lemon wedges and tzatziki or remoulade sauce (but any garlicky mayo or aioli will do).
Conclusion
We hope you enjoyed our Pioneer Woman Salmon Patties Recipe. If you have any questions or concerns about this recipe, please leave them in the comments section below. We will be happy to answer any questions you may have. Also, please feel free to share this recipe on Facebook, Pinterest, Twitter, and other social media sites.
More Delicious Recipes
Pioneer Woman Salmon Patties Recipe
Ingredients
- 1 (14.75) ounce can salmon see note
- 1 egg
- 1/4 cup mayo
- 1/2 cup panko breadcrumbs
- 1/2 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- pepper to taste
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh dill chopped (optional but recommended)
- 1/4 cup scallions chopped
- 2 tablespoon olive oil for frying
Instructions
- Place the salmon in a medium-sized bowl after draining.
- Your salmon may already be boneless and skinless, but if it doesn't, take the bones and skin off. With a fork, flake the salmon.
- Combine all of the ingredients in the bowl, except for the olive oil.
- Each patty should be approximately half an inch thick.
- Add the olive oil to a skillet set to medium heat.
- Two batches of patties must be cooked separately for about three minutes each for a very light browning, or until both sides have a very light browning.
- Cook the second batch with a few more drops of oil if necessary.
- Served hot. You can serve them with lemon wedges and tzatziki or remoulade sauce (but any garlicky mayo or aioli will do).
