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Pike Place Fish salmon patties

Justin Hall and Anders Miller, Pike Place Fish
Servings:
Makes 4 servings
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Ingredients

For patties
  • 1 pound boneless, skinless wild salmon, finely chopped
  • 4 teaspoon avocado or extra-virgin olive oil
  • 1 tablespoon our own rub (page 248)
  • 1 teaspoon northwest seafood seasoning (page 242)
  • 1 cup panko
For Our Own Rub:
  • 1 pound boneless, skinless wild salmon, finely chopped
  • 4 teaspoon avocado or extra-virgin olive oil
  • 1 tablespoon our own rub (page 248)
  • 1 teaspoon northwest seafood seasoning (page 242)
  • 1 cup panko
  • 1/3 cup packed light brown sugar
  • 2 1/2 tablespoon paprika
  • 1/2 cup dried cilantro
  • 5 1/2 tablespoon fennel seed
  • 1 1/2 tablespoon garlic pepper seasoning
  • 1 tablespoon fine sea salt
  • 2 tablespoon plus 1 teaspoon ground celery seed
  • 1/4 cup dried granulated onion
  • 1 1/2 tablespoon ground chipotle chile
Northwest Seafood Seasoning
  • 1 pound boneless, skinless wild salmon, finely chopped
  • 4 teaspoon avocado or extra-virgin olive oil
  • 1 tablespoon our own rub (page 248)
  • 1 teaspoon northwest seafood seasoning (page 242)
  • 1 cup panko
  • 1/3 cup packed light brown sugar
  • 2 1/2 tablespoon paprika
  • 1/2 cup dried cilantro
  • 5 1/2 tablespoon fennel seed
  • 1 1/2 tablespoon garlic pepper seasoning
  • 1 tablespoon fine sea salt
  • 2 tablespoon plus 1 teaspoon ground celery seed
  • 1/4 cup dried granulated onion
  • 1 1/2 tablespoon ground chipotle chile
  • 1/3 cup dried minced garlic
  • 1/3 cup dried granulated onion
  • 1 tablespoon fine sea salt
  • 4 teaspoon dried granulated lemon peel
  • 1/3 cup dried dill
  • 1/3 cup paprika
  • 2 tablespoon celery seed
  • 1/2 cup dried parsley
  • 1/4 cup medium-grind black pepper

Preparation

Baking Directions:

For rub:Combine the brown sugar, paprika, cilantro, fennel seed, garlic pepper, salt, celery seed, onion, and chipotle in a bowl.

Store in a covered container for at least 6 months.

For Northwest Seafood Seasoning:Combine the garlic, onion, salt, lemon peel, dill, paprika, celery seed, parsley, and pepper in a bowl.

Store in a covered container for at least 6 months.

For patties:Place the chopped salmon in a large bowl and add 2 teaspoons of the avocado oil, the rub, and the seafood seasoning.

Mix thoroughly with your hands.

Add the panko and mix to combine.

Form the mixture evenly into 4 patties, packing them firmly around the edges so they don't fall apart (we use a burger press at the shop).

Each patty should be between 1/2 and 3/4 inch thick.

Preheat a skillet (cast iron works well) over medium heat for 5 to 10 minutes.

Add the remaining 2 teaspoons of avocado oil and swirl to coat the bottom of the pan.

When the oil is nearly smoking, add the patties and cook for 3 minutes.

Turn carefully with a spatula and cook for another 2 to 3 minutes.

The patties may also be grilled over medium-high heat for the same amount of time.

Recipe Tags

AmericanEasy
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