Food Recipes Salmon Patties With Oatmeal If you're a fan of crab cakes, then here's a flavorful salmon patties recipe to tempt you. By Robby Melvin Robby Melvin Robby Melvin is professional chef and Test Kitchen director for Southern Living Magazine. Highlights: * Honed his skills as a chef under Frank Sitt and Chris Hastings * Former chef de cuisine at Hot and Hot Fish Club * Work has been featured in Food & Wine, Real Simple, Coastal Living, and more Real Simple's Editorial Guidelines Updated on November 12, 2022 Print Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 30 mins Yield: 4 serves Jump to recipe This is such a simple salmon patties recipe that uses two pantry staples: steel-cut oats and canned salmon. The cakes are finished with a hint of scallions, Dijon, and parsley. Serve these with sliced avocado, lightly dressed greens, and a lemon wedge for a light meal. Another option is to layer the patties on a toasted brioche bun with tartar sauce, Bibb leaves, and pickled red onions. Fortunately, the patties freeze well—make a batch to have on hand for the nights when cooking feels like too much. Ingredients 1 cup steel-cut oats 2 (14.5-ounce cans) canned salmon, drained, picked of bones and skin, and flaked 2 large eggs, beaten ½ cup finely chopped scallions (about 3 scallions) 2 tablespoons coarse grain Dijon mustard 2 tablespoons chopped flat-leaf parsley 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 6 tablespoons unsalted butter, divided Directions Place oats in a food processor. Pulse 10 times or until coarsely ground. Place salmon, oats, eggs, scallions, mustard, parsley, salt, and pepper in bowl. Using your hands, mix until well combined. Form into 8 patties. Melt 3 tablespoons butter in a medium nonstick skillet over medium-high. Place 4 salmon patties in skillet and cook, until browned, 3 minutes per side. Repeat with remaining butter and patties. Antonis Achilleos Print