panko salmon patties

How To Make panko salmon patties

• 
  1

  Drain and discard liquid from salmon; discard bones and skin, if desired.
• 
  2

  Place salmon in mixing bowl; mix salt and fish sauce into beaten eggs; pour over salmon.
• 
  3

  Using well-washed hands (food service gloves recommended,) mix lightly, add torn white bread crumbs and mix well, but try to preserve some larger pieces of salmon.
• 4

  Line a baking sheet with parchment or wax paper.
• 
  5

  Pat the salmon down into the bowl evenly; use a knife to score and cut into 8 equal pieces (or you may just "eyeball" it, if you prefer.)
• 6

  Form each piece into a ball and place on baking sheet.
• 
  7

  Place panko in a shallow bowl or pie pan.
• 
  8

  Form a ball of the salmon into a patty, about an inch thick; place patty in panko, press it lightly and cover all sides with the panko.
• 
  9

  Return patty to baking sheet; repeat until all patties are coated with panko.
• 10

  Place baking sheet with patties in refrigerator and allow to chill for 20 to 30 minutes.
• 
  11

  In large skillet, melt 2 tablespoons butter over medium heat; add salmon patties and fry, checking for browning, for approximately 7 minutes per side. Adjust heat as necessary to prevent over-browning. Add more of the butter as needed, especially as they are turned.
• 
  12

  Press the patties lightly as they fry. They will be firm and browned when finished. Remove from heat and serve immediately.
• 
  13

  Cover and refrigerate leftovers. Makes a great sandwich, also.
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