Blackstone Salmon Patties

Salmon Patties stacked on a plate with slices of lemon on the side

Print Recipe

5 from 1 vote

Prep Time40

Cook Time8

Total Time48

Course: Main Course

Cuisine: American

Keyword: Blackstone Salmon Patties

Servings:

Calories: 181kcal

Author: Carrie Barnard

Ingredients

1 can Salmon 14.75 ounces well drained
1 Large Egg
¼ cup Mayonnaise
1 teaspoon Lemon Juice
1 teaspoon Dijon Mustard
1 Tablespoons Worcestershire Sauce
½ cup Panko Breadcrumbs
1 Tablespoon Fresh Dill chopped
1 Tablespoon Fresh Parsley chopped
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Salt
½ teaspoon Black Pepper
2 Tablespoon Avocado Oil

Instructions

Add the salmon to a large mixing bowl. Flake the salmon with a fork if needed and remove out any pieces if you are not using boneless, skinless salmon.
Add in all the remaining ingredients except for the avocado oil. Stir until fully combined. Make sure that the mixture sticks together well. If the mixture is too dry, add in more mayonnaise and if it appears too wet add in more panko breadcrumbs.
Form the mixture into 8 patties that are approximately ½ inch thick. Place the patties on a baking sheet and refrigerate for at least 30 minutes so that they do not fall apart while they are cooking.
Preheat the Blackstone grill over medium low heat (around 375 degrees F).
Spread the oil onto the grill in a thin layer.
Add the patties to the skillet in a single layer.
Cook the patties for 3-4 minutes on each side until they are lightly golden brown.
Remove from the skillet. Serve warm with your favorite dipping sauce and enjoy!

Notes

You can easily use leftover cooked salmon instead of canned salmon in this recipe if you prefer. If using fresh, make sure to use boneless, skinless salmon and flake the salmon before adding it to the mixing bowl.

Refrigerate any leftovers in an airtight container for up to 3 days. The leftovers are delicious served warmed or cold as well.

Watch these closely as they cook as they do brown quickly.

Nutrition