Salmon Scraps Patty

I found this recipe and decided to use it for my salmon scraps.  It's hard to go wrong with salmon patties, but my boys and I REALLY enjoyed this recipe, so I thought I'd share:

~1 lbs salmon scraps (maybe a bit more)
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
2 tablespoons panko
Kosher salt and freshly ground black pepper
olive oil

Take about half of the salmon and shred it with a fork and place into a bowl (I used mostly the meat I scraped from carcass here and shredded a bit more); cut the remaining into 1/2 cubes and set aside.  Add dijon mustard, mayonnaise, lemon juice, lemon zest, and cayenne pepper to the bowl and mix thoroughly to form a paste. Add in remaining chunks of salmon, scallions, panko, a bit of salt and freshly ground black pepper; mix together gently.  Lined a baking sheet with parchment paper and bush it with some olive oil. Form 3/4 inch thick patties on baking sheet and cover patties with cellophane; place them in the refrigerator for 30 min.  Heat olive oil over medium/high heat in a cast iron skillet.  Pour some panko in a plate and gently press both sides of patties into crumbs.  Cook about 3 to 4 minutes on each side until golden brown, add a bit of salt and enjoy.

Looks, sounds great. Was just talking about this moments ago...you were reading my mind. Gonna try soon! Thanks, Rummy!

Looks good.  I have been trying a bunch of different recipes and have yet to find the perfect one.  I will give this one a try.  Any issues with the patties falling apart?

Looks good.  I have been trying a bunch of different recipes and have yet to find the perfect one.  I will give this one a try.  Any issues with the patties falling apart?

They are a bit fragile, but I was able to cook up 3 of these without them falling apart in my skillet.  Not sure, but I think they would hold up on the grill...with a bit of care.  I think the longer they sit in the frig the better they hold together...

Add an egg to the mixture plus Panko bread crumbs to help it bind together. 

If you don't want to add egg, you could freeze them first to help them stay together. Your recipe sounds good! I have my own recipe that I sort of wing it every time I make it. I make a bunch and then freeze them and eat them when I feel like it.

Awesome recipe!

-mark-

Salmon party's are the bees knees! I'll be making this recipe with this chrome I got last weekend.

Salmon party's are what it's all about party on man!

Awesome!  I just fillet my fish without regard for recovery rate initially. Then I scrape the backbone for the patty material.  Makes filleting easier and I get to eat salmon patties.!

Awesome!  I just fillet my fish without regard for recovery rate initially. Then I scrape the backbone for the patty material.  Makes filleting easier and I get to eat salmon patties.!

Don't forget about those salmon cheeks. Taste like buttered chicken thighs.

Cheeks? Like the collar or actually inside the head? We LOVE the collar or Kama piece!!!! Yummy!!!!!

Cheeks actually inside the head. Super tastey

collars on the grill, salmon cakes/patties from scraped carcasses, boiling the bones for soup stock,
oh and fillets.  Mmm, fresh salmon!  What a gift.    That recipe sounds great!! 

I've used quinoa flakes and an egg to hold patties together -  My gluten free fans adore patties!

Looks good.  I will give it a try the next time Ndogg throws me some scraps on a carcass.  He thought I wanted it for crab bait. In reality I picked it clean because I was that desperate for Springer.  Pathetic...I know.  Pride goes out the window in the Spring for me.