Growing up, salmon patties were a regular on my family's menu, my dad loved them and it was cheap to make. But he always made them with canned salmon. Both my wife and I like them, but fresh salmon is better so why not smoked salmon? I had some fresh frozen Coho from a fishing trip to Alaska so here I go...
Thawed out some skin-on fillets...
Removed the rib bones, brushed with EVOO and seasoned with course salt and pepper...
Onto the Weber with a maple split for smoke...
Smoked at about 325℉-350℉ or so until the fillets flaked easily, maybe 15minutes, and removed...
Flaked the fillets, removing pin bones and skin, and allowed to cool some while I gathered up the rest of the ingredients...
Chop the peppers and onion and sauté in EVOO until tender. I used about 1/2 of each pepper...
In a large bowl, mix the peppers, onions, 1/2 cup or so of Duke's mayo, 4 beaten eggs, juice from 1 lemon, a couple of TBSP's of Worcestershire, 1 TBSP of J.O.'s #1 or more to taste, 1 TBSP of cracked black pepper and some course salt, and 1 cup of panko bread crumbs. If the mixture is too dry, add some more mayo, if too wet, add more panko. It should form patties that will hold together. I used a heaping 1/4 cup measuring cup to scoop out the mixture into balls which I flattened into about 3/4" thick patties to pan fry...
Pan fried in EVOO and butter until browned on both sides...
I made some tartar sauce by combining about 1/2 cup of Duke's mayo, 1 TBSP Dijon mustard, a chopped garlic dill pickle, some chopped capers, a dash or 2 of Worcestershire, 1 TBSP fresh lemon juice, 1 tsp dried dill, and salt & pepper. Served with corn and a basic tossed salad on the side...
Adding some cayenne will put a little heat into these as will J.O.'s #2, but with the grandchildren here, I omitted that. The fresh frozen salmon fillets are a welcomed change to this meal as is smoking them. But that's the last of my salmon so I guess next year another fishing trip may be on the schedule...
Thawed out some skin-on fillets...
Removed the rib bones, brushed with EVOO and seasoned with course salt and pepper...
Onto the Weber with a maple split for smoke...
Smoked at about 325℉-350℉ or so until the fillets flaked easily, maybe 15minutes, and removed...
Flaked the fillets, removing pin bones and skin, and allowed to cool some while I gathered up the rest of the ingredients...
Chop the peppers and onion and sauté in EVOO until tender. I used about 1/2 of each pepper...
In a large bowl, mix the peppers, onions, 1/2 cup or so of Duke's mayo, 4 beaten eggs, juice from 1 lemon, a couple of TBSP's of Worcestershire, 1 TBSP of J.O.'s #1 or more to taste, 1 TBSP of cracked black pepper and some course salt, and 1 cup of panko bread crumbs. If the mixture is too dry, add some more mayo, if too wet, add more panko. It should form patties that will hold together. I used a heaping 1/4 cup measuring cup to scoop out the mixture into balls which I flattened into about 3/4" thick patties to pan fry...
Pan fried in EVOO and butter until browned on both sides...
I made some tartar sauce by combining about 1/2 cup of Duke's mayo, 1 TBSP Dijon mustard, a chopped garlic dill pickle, some chopped capers, a dash or 2 of Worcestershire, 1 TBSP fresh lemon juice, 1 tsp dried dill, and salt & pepper. Served with corn and a basic tossed salad on the side...
Adding some cayenne will put a little heat into these as will J.O.'s #2, but with the grandchildren here, I omitted that. The fresh frozen salmon fillets are a welcomed change to this meal as is smoking them. But that's the last of my salmon so I guess next year another fishing trip may be on the schedule...
