It’s officially fall here in Virginia (although I’m sure we’ll go through all four seasons today by sundown), and that means our household is breaking out the decor, lighting the Autumn Wreath Yankee Candles, and whipping up our fall family favorites. Over here, we eat salmon in some form or another at least once a week and oftentimes more. The kids love the taste, we love that it’s full of healthy protein and Omega-3’s, there’s really nothing about salmon that we don’t love.
Because we enjoy salmon so often around here, we have stockpiled a variety of recipes that keep things interesting and please the tastebuds of our two boys. I’ve shared my favorite Teriyaki Salmon with Pineapple and Veggies sheetpan recipe already, but want to pass along my salmon patty recipe as well.
I grew up in the loving home of my two sweet Jewish grandparents, Bubbe and Papa (Rhoda and Robert), enjoying home cooked meals made from time-tested family recipes. A lot of their recipes hailed from the Depression-Era, where families scraped together what they had to waste nothing and fill bellies. So things like “loaves” were the staples of my youth. My Papa’s meatloaf brings tears to my eyes to this very day, it reminds me of everything that is happy and good in this world because HE made it and he let me help. He also made an incredible salmon loaf that filled the house with savory smells. I have many precious memories of gathering around the table while my grandparents served us these dinners, and I find myself smiling at the thought of it when I make my own salmon recipes for my family.
What I love most about this recipe is that it’s full of staple items you already have in your pantry. I always have “salmon packets” on my grocery list, picking up a couple each time I make the trip to Publix so I have them on hand. Here’s the secret… grapeseed oil. If you’ve ever fried anything on your stove top, you know that a good oil is absolutely critical to getting it done quickly and efficiently.
Have you ever heard of a smoke point? This is the temperature at which your oil goes from beautiful, glistening, and bubbly to setting off your smoke alarms. The oils you might readily have in your cabinets or fridge, like butter or virgin olive oil, have a smoke point of around 350 degrees. Vegetable, canola, olive, and grapeseed oil reach that point at around 400 degrees, which makes them perfect for frying at medium to high heat. I prefer grapeseed oil because I find that I use much less of it when I’m making this recipe, and it’s also full of Omega-6’s and, oh yeah, flavor. I prefer the Pompeian brand, but honestly I haven’t found a grapeseed oil that I don’t like.
Oh man, the smell! As the patties fry, the panko becomes super crispy while the salmon stays soft and savory. It’s the perfect combo! I serve mine with greenbean casserole, roasted potatoes, and a side salad. Everyone in the family has a patty preference – I like mine with a little lemon juice on top, the kids prefer them plain, and the hubs likes to dip them in ketchup because, well, he’s a fiend and has been his entire life. These patties reheat beautifully in the microwave without losing their crispiness or becoming soggy, so if there happen to be leftovers, rest assured they’ll be just as good the next day.
I hope you enjoy this recipe and try some of the others I’ve posted as well. Do you have one to share? Did you try this one and have any suggestions? Let me know in the comments. Don’t forget to give me a like or a follow!