I hope you are ready to try these Louisiana-inspired Cajun Blackened Salmon Patties! These patties/burgers/croquettes/cakes are soo delicious that it won’t matter what you call them! They have just enough spice to give a little kick, are super easy to prepare, and are very versatile- you can have them for breakfast, lunch, or dinner!
It’s no secret that Louisiana’s food is hugely influenced by the Caribbean, and while the historical reasons behind this are (like much of American history) tied to the slave trade in the 18th century (which resulted in the forced co-mingling of settlers from France, Portugal, and Spain alongside enslaved people from African and Caribbean descent in the Louisiana colony), the Cajun and Creole peoples have used their food to construct their own narrative. Both Cajun and Creole food tell a story using bold flavors that combine various cultures into one harmonious dish. And it’s a very triumphant (and delicious) story!
For me, Cajun food is the perfect example of “fusion” cuisine: it starts off with spices that I am familiar with (like pimento, thyme, and garlic), but mixes ingredients that are not typical in Caribbean food, (such as Spanish chorizo), and relies on classic French cooking techniques (one example is the famous roux that serves as the basis for a lot of sauces). It sounds like a crazy mix of many different cultures (and it is!) but the end result is amazing.
The recipe…
Today’s blackened salmon patties recipe uses a homemade spicy dry seasoning mix that draws on the Cajun side (the Creole side is known for sweeter, tomato based recipes). The mix is a blend of cayenne, paprika, garlic powder, onion powder, thyme, and brown sugar and it comes together very quickly. And because it’s Cajun cooking, we’ve got to have some seafood! I find this recipe works best with high quality canned salmon, but you can try it with tilapia or shrimp as well.
Once the seasoning mix is done, it takes no time at all to cook these blackend salmon patties. I cheated a bit and used panko breadcrumbs instead of the traditional breadcrumbs from French bread because it helps the patties crisp up and get that blackened texture.
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Cajun Blackened Salmon Patties
Ingredients
- 14.75 oz Wild Alaskan Salmon
- 1/4 cup Panko breadcrumbs
- 1 egg
- 1 tbsp Worcestershire sauce
- 2 stalks chopped green onions
- t tbsp cayenne pepper
- 1 tbsp paprika
- 2 tsp garlic powder
- 1 tsp brown sugar
- 1 tsp dried thyme
- 1/2 tsp red pepper
- salt and pepper, to taste
Instructions
- Drain canned salmon and remove bones, then transfer to a medium-sized mixing bowl. Using a fork, break up the salmon into small chunks.
- Add the remaining ingredients and lightly mix until combined (be careful not to over mix to maintain the texture of the burgers). Use a 1/4 measuring cup to form equally sized patties, you should get about 6 patties.
- Heat 1 tbsp of oil in a large skillet over medium high heat. Sear each patty for 4-5 minutes on each side, or until blackened (but not burnt!). Set burgers on a plate lined with paper towel to drain off excess oil. Serve immediately.
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