Oatmeal Salmon Patties
These quick and easy oatmeal salmon patties are a wholesome and flavorful way to utilize canned salmon. Combining salmon with oats, milk, egg, onion, and fresh dill, the mixture is formed into patties and pan-fried until golden and crispy. Ideal for a light lunch or dinner, offering a nutritious and satisfying meal in under 20 minutes.
Equipment
- 1 Mixing Bowl Large enough to combine all ingredients
- 1 Large Skillet For pan-frying the patties
- 1 Spatula For flipping the patties
- 1 Measuring Cups and Spoons
- 1 Knife and Cutting Board For chopping onion and dill
Ingredients
Main
- 2 7 ounce cans boneless skinless pink salmon
- 3/4 cup quaker old fashioned oats uncooked
- 1/3 cup skim milk or 1/3 cup low-fat milk
- 1 egg whites or 1 egg
- 2 tablespoons finely chopped onions
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 1 tablespoon margarine
Instructions
- Thoroughly drain the canned salmon and flake it into a large mixing bowl, ensuring no excess liquid remains.
- Add the uncooked old-fashioned oats, skim or low-fat milk, egg (or egg white), finely chopped onions, and snipped fresh dill (or dill weed) to the bowl with the flaked salmon.
- Gently mix all ingredients together until just combined. Be careful not to overmix, as this can result in tough patties.
- Divide the mixture into 6 equal portions and form them into patties, about 1-inch thick. For best results, chill the formed patties in the refrigerator for 15-20 minutes.
- Heat the margarine in a large skillet over medium heat until it is melted and shimmering.
- Carefully place the salmon patties into the hot skillet, making sure not to overcrowd the pan. Cook in batches if necessary to maintain even heat.
- Cook the patties for 4-5 minutes per side, or until they are golden brown and crispy on the outside and heated through.
- Once cooked, remove the patties from the skillet and place them on a wire rack lined with paper towels to drain any excess fat.
- Serve the oatmeal salmon patties hot, optionally garnished with a lemon wedge or a side of dill sauce.
Notes
Ensure the canned salmon is thoroughly drained to prevent soggy patties. While boneless, skinless salmon is specified, inspect for any stray bones if preferred. Avoid overmixing the patty mixture; combine just until integrated to maintain a tender texture. For optimal shape retention, chilling the formed patties for 15-20 minutes before frying is highly recommended. Cook on medium heat to achieve a golden, crispy exterior without burning, ensuring the interior is fully heated. A squeeze of fresh lemon juice or a sprinkle of cayenne pepper in the mix can elevate the flavor profile. Serve these versatile patties with a simple lemon dill sauce or alongside a fresh green salad.