Fresh Salmon Patties with Lemon Herb Cream Sauce

I have been preparing salmon for our family for several years now, but I have never ventured farther than a baked or grilled piece of whole fish alongside rice and asparagus. I remember eating salmon patties as a child and to be quite honest, I don't think I was ever crazy about them. However, my taste has changed quite drastically as an adult and so I figured it was time to put my culinary skills to the test once again and create something new! After my husband took his first bite, he told me I "hit a new high." SCORE!!! :)

After getting a few pointers from my mother and reading through several recipes, I tweaked the information into my very own recipe for salmon patties with lemon herb cream sauce.

Ingredients for Salmon Patties:
1.5 to 2 pounds fresh salmon filets
small bell pepper, diced
small yellow onion, diced
1/4 cup Italian parsley, chopped
3-4 garlic cloves, minced
1 tblsp. lemon juice
2 eggs
1.5 to 2 cups herb seasoned bread crumbs (I used Progresso)
2 cups Panko bread crumbs
2 eggs
vegetable oil
1.5 tblsp. olive oil
1 tblsp. water

Directions:
If your salmon still has skin, I would suggest NOT attempting to remove with a knife unless you completed culinary school. No need for severed limbs. So, simply place large pan on stove top and bring to high heat. Place salmon filets (skin side down) in pan and allow to cook for approximately 30 seconds or just long enough for skin to stick to pan. Using a spatula, carefully slide between salmon filet and skin. The fish should easily peel away. You do not want to cook fish, only remove the skin.
Cut or dice salmon into small chunks, maybe 1/4 to 1/2 inch. In large bowl, combine salmon, bell pepper, onion, garlic, lemon juice, parsley, 1 egg, herb seasoned bread crumbs, salt and pepper. Mix thoroughly with hands. Taking a small handful at a time, form into patties and place on a shallow pan lined with parchment paper. If the patties fall apart, you may need to add more breadcrumbs. Once your pan is lined with patties, place into freezer for 15 minutes so as to allow them to firm.
Once patties are firm, pour vegetable oil (1/2 inch or so) in saute pan and bring to high heat. While pan is heating, beat remaining egg and add olive oil & water. Set egg mixture alongside plate of Panko breadcrumbs. Take one patty, dip in egg mixture allowing excess to drip. Gently cover with Panko breadcrumbs, being sure to maintain the form of the patty. Carefully set patties in pan and cook for 3 minutes or so, until deep golden brown. Turn with spatula and cook another 2-3 minutes or until deep golden brown. Transfer patties to a paper towel covered plate to absorb remaining grease. Serve with lemon wedge and a dollop (or two or three) of lemon herb cream sauce.


Ingredients for Lemon Herb Cream Sauce:
1/2 cup mayonnaise
1 tblsp. Italian parsley leaves, minced
1 tblsp. thyme leaves, minced
1 shallot, white & green part, minced
2.5 tblsp. lemon juice
1/2 tsp. salt
ground black pepper

Directions:
Mix all ingredients in bowl. Cover and set in refrigerator to chill.