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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

September 21, 2011 at 5:22 PM

Tasty salmon patties make use of extra fish flakes from the bones after filleting

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I’m definitely not a fish fillet master when it comes to neatly slicing away the tasty salmon flesh from the bones.

But, one thing that I love to do is scrape the bits of salmon meat from the carcass once I remove those fillets and make a variety of delicious eats like salmon patties.

Seasoned Salmon Patties

16 ounce cup of fresh flaked salmon

2 tablespoons of Old Bay seasoning or McCormick’s Cajun Mix or your favorite Cajun mix

1/2 teaspoon of lemon pepper

1/2 teaspoon of kosher salt or to taste

1/2 teaspoon of black pepper or to taste

1 beaten egg

1 cup of bread crumbs

2 tablespoons green onions, diced

Vegetable or canola oil for frying

Directions

Combine all ingredients and mix into a large bowl, and then form into patties. You can also use extra bread crumbs for a thicker coating on the patties.

Add vegetable or canola oil into a frying pan to a ½ inch depth, and warm up to medium-high heat until it reaches 325 degrees.

Fry until golden brown, and for about 3 to 5 minutes on each side depending on thickness of patties. Place patties to a paper towel-lined plate to soak up remaining oil.

These can be served alone or with your favorite tartar sauce or even placed into a hamburger bun.

(Photo by Mark Harrison, Seattle Times staff photographer)

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