Servings: 4 Prep: 15 mins Cook: 15 mins Total: 30 min
I grew up on salmon patties. They were DEFINITELY a favorite of mine, growing up. If I had to hazard a guess, I would imagine that the patties I was raised on came from canned salmon, breadcrumbs and maybe mayonnaise, swirled in a pan, patted into pucks and then fried in some kind of vegetable oil. Whatever they were, they were loved, appreciated and then dipped into seemingly bottomless puddles of ketchup. Mmmmmm ….
These salmon patties are made with fresh salmon and omit the breadcrumbs. However, because I know that breadcrumbs are such a big part of my fondness for these flat, fishy discs, I wanted to emulate that bulk and texture. Enter the pork rind dust!
In short, pork rinds are fried and puffed pig skins, which are usually blasted with some kind of salty flavor dust. You’ll usually find them in most grocery stores in the snacky section, with all the other stuff you’re pretending isn’t there. Just look for the pork rinds. They’re delicious! Sort of the low-carbers’ fauxtato chip! If you take these same packaged pork rinds and throw them in a food processor and pulse it a few times, you’ll get something that very closely approximates bread crumbs!
In this particular recipe, we’re going to take about half of the salmon and throw it in the food processor with an egg, to make a paste. Then, we’re going to fold that mixture into about half of the rind crumbs, some mayo, the rest of the chopped salmon (so you know it’s fresh!) and spices. Then, we’re going to form patties, dredge them in the rest of the rind crumbs and fry ’em up!
It’s like being 11, all over again!
Note: A 4-oz bag of rinds will yield about 1-cup of “rind crumbs”.
Salmon PattiesPrint Rate
- If you haven't made your rind crumbs, use a 4-oz bag of pork rinds and place them in a food processor to make crumbs. They don't need to be super fine and a few chunks are ok. TOO fine and they become almost like a greasy paste and they lose their absorption powers. 1 bag should make about 1 cup of crumbs. Place half the crumbs in a pie tin, or a wide mouthed bowl (you will dredge the patties in this mixture at a later step). Place the other half in a mixing bowl.
- Cut your salmon in half. Place about half of your salmon in the food processor with the egg. Puree until it is a paste. Add the paste to the mixing bowl, with the rind crumbs.
- Cut your other half of the salmon into 1/4 to 1/2-inch cubes. Add these cubes to the mixing bowl.
- Add your mayonnaise, bacon bits, garlic, thyme, paprika, cayenne and lemon juice to the bowl. Mix well.
- Form about 8 even patties from the mixture.
- Dredge each pattie in the remaining rind crumb mixture. Not a lot will stick, but it's enough to give a fine and consistent appearance to the final patties. If you want more to stick for a thicker crust, you can optionally dip each pattie into an egg wash mixture (1 egg to 2 tbsp water, whisked) and then into more rind crumbs.
- In a large sauté pan or a skillet, heat up your oil. Because we're using pork rinds and a little bacon, using lard or bacon fat seems like a nice way to go. I also like the taste of butter and feel that would make a nice flavor as well. Just don't burn the butter. If you do use butter, use a blend with another fat and start with the other fat. When the fat begins to ripple in the pan, add your patties and bits of fresh butter to the oil, all at the same time. This will help keep the butter from burning and will give a nice buttery flavor to the cakes.
- Cook the patties until golden brown on one side, then flip them over and finish cooking. When they are cooked through, place them on a paper towel in a warm place. Serve when they're all cooked and ready! Ketchup is highly recommended!
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