Photography by Jen Causey for Sweet July Magazine, Spring/Summer 2022 Issue

Salmon Patties

By Sweet July

A high-protein and delicious lunch with a creamy Saffron aioli that just sets it off.

Serves: 4

Time: 25 mins

Indulgent and so worth it.

These Salmon Patties are great because you can enjoy them in so many ways and they serve as great protein-packed meal. Enjoy them in between a buttery brioche bun (our personal favorite), over a simple garden salad or even some rice!

Ingredients

- SALMON PATTIES
- 2 cups flaked cooked skinless salmon
- 1 tbsp minced shallot (from 1 small shallot)
- 1 tbsp finely chopped fresh flat-leaf parsley
- 1 tbsp mayonnaise
- 1 tsp garlic powder
- 1/2 tsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 large eggs (lightly beaten)
- 2/3 cup panko
- 2 tbsp grapeseed oil, divided

- SAFFRON AIOLI
- 1 large pinch (about 1/8 tsp) of saffron threads
- 1 tbsp boiling water
- 2 large egg yolks
- 1 small garlic clove
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3/4 cup grapeseed oil or extra-light olive oil

Instructions

Step 1

Place flaked salmon, shallot, parsley, mayonnaise, garlic powder, Worcestershire, salt and pepper in a large bowl; stir to combine. Add eggs, and gently stir to combine. Add panko, and gently stir to combine.

Step 2

Scoop salmon mixture by 1/4 cupfuls into 8 salmon patties, each 2 1/2-inches round; place patties on a plate. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half of the patties; cook until golden brown on both sides, 3 to 4 minutes per side. Repeat process with remaining oil and patties. Serve with Saffron Aioli.

Step 3

FOR SAFFRON AIOLI: Place saffron and boiling water in a small heatproof bowl; let steep 5 minutes.

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Salmon Patties

Indulgent and so worth it.

Ingredients