Do you say “sal-mon” or “sammon”? Around here we call it “sammon”.
Guys…you have to try this recipe. If you in any way, shape or form like salmon or salmon patties, you will love this twist on a classic.
Fresh salmon is key. This is not your ordinary canned salmon patty. Finely chopped fresh salmon combined with panko bread crumbs, peppers, garlic and fresh dill make this recipe a treat.
Oh, yeah, and we grilled these Fresh Salmon Patties.
THIS is the something different you’ve been wanting for dinner.
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Grilled Fresh Salmon Patties…one word. Amazing.
This salmon was not caught off the banks of the Tennessee River.
BUT…it is as fresh as this gal can get.
Not canned. Not smoked.
Don’t get me wrong, I love salmon patties made from quality canned salmon. It reminds me of meals we had when I was growing up.
You know, the classic: canned salmon, egg, cornmeal, etc. That’s actually what brought this idea to life.
“How can I make salmon patties better?”
This is the answer.
Serve these salmon patties with country classics like mashed potatoes and black-eyed peas. Or, lighten up the meal and serve with a fresh salad.
Here are some side dish suggestions for ya:
Okra Peppers and Vidalia
Garlic Thyme Oven Roasted Potatoes
Spicy Jamaican Slaw
Aren’t they so pretty? If you are into sushi (and I am) you might be tempted to eat these just like this (and I was). But I didn’t…because egg.
Form the mixture into patties then chill in the refrigerator for ATLEAST an hour.
You want the salmon patties to firm up and bind together before you put them on the hot grill.
Don’t wanna grill? No worries. These will cook nicely in a hot skillet.
GRILLING TIP #1: Make sure your grill is CLEAN and OILED before cooking these salmon patties.
GRILLING TIP #2: Get the grill HOT. You don’t want to burn them, but you do want them to cook quickly. (Not a lot of fat in this recipe so you probably will not have an issue with flare ups.)
GRILLING TIP #3: Brush both sides of the chilled salmon patties lightly with olive oil just before you put them on the grill.
Once you put the patties on the grill, DO NOT touch them for 4 to 5 minutes. Then the patties will easily release from the grill. Flip, then cook another 4 minutes until done.
These look (and taste) delicious! Plus, they are pretty low carb and make a yummy lunch, too.
Serve with this quick Lemon Dill Mayo for even more yummy flavor. As always, we use Duke’s mayonnaise for the best flavor.
Tell us about something different you have grilled lately? We’d love to hear from you.
Save RecipeBuy This:
- 1+ lb fresh salmon filet
- 1/3 cup panko bread crumbs
- 1 egg
- 3 TB red bell pepper, finely diced
- 3 TB onion, finely diced
- 1 TB fresh dill, chopped
- 1 tsp olive oil, plus additional for brushing the patties
- 1/2 tsp minced garlic
- 1/4 tsp Cajun, Creole or Old Bay seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Duke's mayo
- 2 TB fresh dill, chopped
- 1 lemon wedge
- Small pinch of Creole seasoning
- Salt & Pepper to taste
Cook That:
In a small skillet, heat 1 teaspoon of olive oil. Cook the garlic, red bell pepper and onion for 5 minutes or until tender. Set aside and let cool.
Remove skin from the salmon filet if needed. Finely chop the salmon until it resembles the consistency of hamburger meat.
In a large bowl, combine the chopped salmon, pepper and onion mixture, egg, panko bread crumbs, fresh dill and seasonings. Stir to incorporate all ingredients.
Form the salmon mixture into patties and place on a wax or parchment paper lined baking sheet. Refrigerate for atleast 1 hour.
To cook, heat a clean grill to approximately 400 degrees. Oil the grill, and brush both sides of the chilled salmon patties lightly with olive oil.
Place the patties onto the grill. Let them cook for 4 - 5 minutes, then flip. Cook on the other side for an additional 4 - 5 minutes. Serve with Lemon Dill Mayo
In a small bowl, stir together the mayo, dill, and seasonings. Squeeze the juice of one lemon wedge and stir well.
Refrigerate any leftovers.
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