Fresh Salmon Patties Recipe With Creamy Buttermilk Dressing (30 Minutes) by Jan Mostrom

I really love salmon and eat it quite often. But I had never eaten a salmon burger before I made this salmon recipe. These fresh salmon patties with buttermilk dressing, inspired by Southern Living, are so tasty and a wonderful way to bring variety to salmon prep.

There is no need to buy store-bought salmon patties, just follow the simple instructions and lay them on a bed of your favorite greens drizzled with this beautiful buttermilk dressing and you will have a quick and healthy lunch or dinner.

To make this fresh salmon patties recipe you will need to gather the following ingredients: salmon fillets, fresh chives, salt, black pepper, mayonnaise, panko breadcrumbs (Japanese-style breadcrumbs), olive oil, fresh parsley, buttermilk, soy sauce, lemons, granulated sugar, lettuce, sugar snap peas and radishes.

I love that while my family enjoys this salmon patties salad we are getting the health benefits of salmon, the health benefits of lettuce, the health benefits of sugar snap peas and the health benefits of radishes. Serve these patties for lunch or dinner as a salad or use the patties to make fresh salmon burgers. You can't go wrong either way!

Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Salmon

• 1 1/2 pounds skinless salmon fillet
• 1/4 cup chopped fresh chives
• salt and black pepper
• 4 tablespoons mayonnaise
• 1/2 cup plus 2 tablespoons panko breadcrumbs
• 2 tablespoons olive oil

Buttermilk Dressing 

• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon whole buttermilk (see Recipe Notes)
• 1 tablespoon low-sodium soy sauce or tamari
• 3 tablespoons mayonnaise
• juice from 1 medium lemon
• 1/2 teaspoon granulated sugar

Salad

• 1 head butter lettuce or romaine, torn or cut into bite-size pieces
• 1/2 cup sugar snap peas, thinly sliced
• 1/2 cup thinly sliced radishes

Recipe Notes

• If you don’t like butter lettuce or romaine lettuce, use your favorite.

• If you don’t have buttermilk (and I never do!) Just substitute 1/3 cup milk with 1 teaspoon lemon juice or white vinegar, and then take your 1 tablespoon of buttermilk from the mixture.

Here's how to make it: 

1. Chop your salmon finely with a large butcher knife on a cutting board and place it into a large mixing bowl.
   
2. Add the chives, a pinch of salt and pepper and 4 tablespoons of mayonnaise to the salmon and mix well. Make the mixture into 8 patties.
   
3. Place a large skillet on the stove on medium-high with 1 tablespoon of olive oil. Add breadcrumbs into a shallow bowl and press panko in to cover the patties. Place gently into the oil. Cook for about 3 minutes per side. Add another tablespoon of oil and repeat process for the last 4 patties. The patties should register 130 degrees F with a meat thermometer.
   
   
4. Make the dressing by combining the ingredients in a small bowl or jar and mix thoroughly.
   
   
5. Put the greens and sugar snap peas onto a serving platter. Place patties on top of the greens. Drizzle some dressing on top of the salmon patties and greens. Serve immediately.
   
   

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