"A juicy salmon patty with Andy's Cajun Fish Breading mixed in and crusted on the outside, seared in butter and served on a toasted brioche bun."
Andy's Cajun Fish Breading does double duty here: a few spoonfuls go into the salmon itself for flavor all the way through, and the rest forms a crunchy, spiced crust that sears up golden in butter. It's a burger night that eats like a fish fry.
Don't skip the 10-15 minutes in the fridge. Chilling firms up the patties so they hold together in the pan. No white pepper? Black pepper works too.
In a food processor, add your salmon, egg whites, garlic, pepper, salt, and 4 tbsp of the Andy's Cajun Fish Breading.
Gently pulse until the salmon becomes finely minced.
Scoop the salmon mixture into a bowl and form 3-4 patties, depending on your desired size.
In a separate dish, add the rest of your Andy's Cajun Fish Breading. Place your salmon patties in it and coat both sides completely.
Refrigerate for 10-15 minutes.
Heat a skillet on medium heat with the oil and add your salmon patties. Cook for 2 minutes.
Add your butter to the pan, cook another minute and flip the patties.
Cook for another 2-3 minutes.
Serve on a toasted brioche bun.
Enjoy your distinct taste of St. Louis. Don't forget to take a photo and tag us @AndysSeasoning
Our Andy's Cajun Fish Breading is the key to that authentic restaurant flavor. Crafted with premium spices and grains for over 40 years.
100% Authentic St. Louis Flavor