12/26/2023 – We smoked a large salmon fillet yesterday for Christmas dinner with the Creels. Tonight we made salmon patties with 1 lb. of salmon inspired by a recipe here.
7/13/2026 – We had roughly 0.5 lbs of smoked Coho Salmon left over so made four patties with the changes to the recipe as shown below in italics. They were very good, and we especially liked the Dill Mayo.
INGREDIENTS
- 1 lb. smoked salmon skin removed and flaked. Smoked in the Recteq yesterday using Recteq’s Texas Pellets (oak and mesquite) — about 1/2 lb.
- 1/2 cup panko bread crumbs — about 1/4 cup
- 1/2 cup finely minced red onion — about 1/4 cup
- 3 large cloves garlic minced – 2 large and one smallish
- 1/4 cup Blue Plate mayonnaise – NC
- 1 tablespoon Dijon mustard – NC
- 2 ex-large eggs – Only one
- 1 tsp dried dill although she used 1 tablespoon chopped fresh dill – NC
- 1/2 teaspoon fresh cracked black pepper – NC
- Kit’s Creole Seasoning – shook some and mixed in, and some on one side of the patties. Could have used a tablespoon and a little cayenne.
- 1/2+ cup pre-grated Parmesan Cheese – Should have added this but did not
- 2-3 tablespoons olive oil to fry the patties – Avocado Oil
Dill Mayonnaise – For our 2023 serving we had fresh Tzatziki and that went well with the patties. On 7/13/2026 we liked this dill mayo with the patties
- 3/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dried dill weed
- 1/4 teaspoon garlic powder
INSTRUCTIONS
- Stir everything together and shape with your hands into 3″ diameter patties about ¾-inch thick.
- Add oil to a large skillet over medium heat. Fried gently in a No. 8 Cast Iron skillet until golden brown on both sides.
- Full recipe made 7 patties.
Next Time:
- Based on the initial cook – Add 1.5 tsp of creole seasoning to the mix. Then sprinkle some on patties before frying and after they are removed from the oil.
- Based on 7/13/2026 for a full batch, consider adding 1 tablespoon of creole seasoning and 1/2 tsp of cayenne.
