Lemon Pepper Panko Salmon Patties Recipes

Steps:

• 1. Drain canned salmon and add to a large bowl, remove bones, and skin and any undesirable pieces, then flake into pieces.
• 2. Chop bell peppers, mini peppers, & onions and add to bowl along with 1 CUP of flour and slightly beaten eggs. Mix together to combine and shape into desired patties.
• 3. Add the Panko breading ingredients into a large gallon size closable bag and shake together to blend, set aside till needed.
• 4. Add the remaining cup of flour to a plate or platter, and coat each patty on both side with flour, add more when & if needed. With the remaining eggs, add 2 tablespoons of water beat till blended, in a small pan or bowl, and carefully place each patty in egg wash coating each side then coat with Panko bread crumbs on both sides. Allow patties to sit at least 10 to 15 minutes so crumbs will adhere to surface.
• 5. Melt oil in large skillet over medium high heat, when hot, add the patties,& brown on one side then flip to other side about 5 to 7 minutes per side.
• 6. Serve with lemon wedges and other condiments as desired.

Steps:

• Break up salmon into fine pieces and place in a medium bowl. Add onion, garlic, dill, parsley, and chives. Crack both eggs into the bowl. Mix in bread crumbs, lemon-pepper seasoning, and pepper until thoroughly combined. Form salmon patties with a 1/4-cup scoop; set aside.
• Heat oil in a frying pan over medium heat. Place patties in pan and fry until golden brown on both sides, about 5 minutes per side.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking pan.
• Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.
• Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.
• Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes.

Steps:

• Break cooked salmon into pieces into a mixing bowl. (Make sure the pieces are not too small; when you form the cakes the salmon should look like lump crab does in crab cakes.) Set aside.
• In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add red pepper and green onions; saute until soft. Cool a few minutes, then add to the salmon. Add lemon-pepper, salt, 3 tablespoons mayonnaise, Dijon, egg and 1/2 cup panko bread crumbs. Mix gently. If the mixture seems too loose, add more mayonnaise and more bread crumbs.
• Shape the mixture into patties. When all the patties are formed, place the remaining 1/2 cup panko on a plate. Lightly coat both sides of each patty with panko (use more if needed). Set the panko-coated patties on a plate and refrigerate for 30 minutes.
• When ready to cook, heat the remaining 2 tablespoons oil over medium heat in the same skillet you used to saute the red pepper and onion. Working in batches if necessary, cook the salmon patties about 3 minutes on each side or until lightly browned. Remove from the skillet; serve on a bed of salad greens. Top with tzatziki, if desired.
• To make the sauce, stir together all tzatziki ingredients. Chill for 30 minutes before serving.

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.