Spring Hill Ranch Salmon Patties

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Spring Hill Ranch Salmon Patties recipe is a delightful and easy-to-make dish that brings together the richness of salmon with a range of flavorful ingredients. These patties are packed with fresh herbs, breadcrumbs, and spices, creating a perfect combination of textures and tastes. Whether you're looking for a quick weeknight dinner or a crowd-pleasing appetizer, these salmon patties are a versatile option.

Keywords: salmon patties, Spring Hill Ranch, recipe, easy-to-make, and flavorful ingredients, this recipe is sure to impress and satisfy your taste buds.

spring hill ranch salmon patties recipe details

Spring hill ranch salmon patties recipe, recipe Rating: 4.7
Number of votes:118

We generally eat large chunks of dead cow or pig here on the ranch. Every once in awhile, though, we like to cater to the more delicate taste buds of the gals by cooking up some fish. Salmon is a good one that doesn’t usually offend the men too much, but, since there aren’t many salmon running the rivers here in New Mexico, we generally have to use canned salmon. Here is a really basic salmon patty that can be “adjusted” in many, many ways to suit almost any need.

Ready in: 1 hour 45 mins

Ingredients

Serves: 4

• 2 teaspoons canola or vegetable oil
• 1/4 cup (about 1/4 medium) yellow onion, diced
• 1 can (14.75 ounces) Alaskan salmon
• 2 large eggs
• 1/2 cup regular toasted bread crumbs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes
• 1/2 teaspon kosher salt
• 2 teaspoons lemon juice
• 1/2 cup Panko bread crumbs (see note in step 5)
• 1 Tablespoon olive oil

Preparation method

Prep: 15 mins | Cook: 15 mins | Extra time: 1 hour 15 mins, resting

1. Heat 2 teaspoons of oil in a small skillet over medium heat. Sauté the onion until it is soft and opaque. Remove with a slotted spoon to paper towel and pat off most of the oil.
2. Drain and reserve the liquid from the salmon can. Place the salmon in a medium mixing bowl. Remove the skin and any bones.
3. To the salmon, add the sautéed onion, eggs, bread crumbs, basil, oregano, parsley, salt, and lemon juice and mix them all together with your hands. If time permits, cover the mixture and let it rest in the refrigerator for 1-24 hours.
4. Form the mixture into 4 patties. If the mixture is too dry to form into patties, add some of the reserved liquid from the salmon (milk may be substituted to reduce the fishy taste or smell if needed).
5. Coat the patties with Panko bread crumbs and let them rest 15 minutes on a cooling rack. Note: If Panko bread crumbs are not available, regular toasted bread crumbs are fine to use. They just won’t have the final crunch that Panko gives.
6. Heat 1 Tablespoon of olive oil in a skillet over medium high heat until nice and hot. Place the patties in the pan. Brown on each side, turning gently. It takes about 4 minutes per side. Drain the on paper towels and serve.Serving suggestion

If you use a sauce with breaded things like breaded cutlets, steaks, chops and patties, put a little puddle of the sauce on the plate, then lay the fried meat on top. That way, the top will not soak up the sauce and will stay nice and crispy.

Serving suggestion

Try these on top of a small serving of hash-browns that are covered with a creamy dill sauce. Add a quick vegetable and light salad and you’ve got a great little meal!

Serving suggestion

Make a burger of these by slapping them on a bun with a leaf or two of good lettuce and some homemade tail or tartar sauce.