The late fall salmon fisheries in many coastal rivers is in full swing with many anglers bringing home coolers of coho, kings and chum salmon.
While many will hit the BBQ or ovens, there is one tasty way I enjoy using the salmon flakes that I gather from the bones, and that is creating salmon patties and pan frying them until golden brown and crispy on the outside.
2 cups of fresh salmon flakes
1 cup of breadcrumbs
1 beaten egg
1 teaspoon of minced onion
1 teaspoon of fine chopped green onion
1/2 teaspoon of kosher salt
1/2 teaspoon of black pepper
1/2 teaspoon of vegetable oil
Combine all ingredients, except vegetable oil, into a bowl and mix. Shape each into medium-sized patties.
Heat pan with vegetable oil to medium heat, and fry until golden brown and crispy.
Can be served as a burger or simply eaten as is with your favorite dipping sauce or tartar sauce.
(Photo taken by Gerald Chew)