Salmonettes

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Salmonettes to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Salmonettes, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (14.75 ounce) can salmon
• 1 egg, lightly beaten
• 1/2 cup all-purpose flour
• 1/4 teaspoon dill weed
• 1 1/2 teaspoons baking powder
• 2 tablespoons vegetable oil
• Drain salmon, reserving 1/4 cup juice. Discard salmon bones and

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a bowl, combine the salmon, egg, flour and dill; mix well

Step 2: Technique & Execution

Stir baking powder into the reserved juice add to the salmon mixture

Step 3: Technique & Execution

Heat oil in a skillet over medium-high heat

Step 4: Technique & Execution

Drop batter by 1/4 cupfuls into skillet

Step 5: Technique & Execution

Cook patties for 2-3 minutes on each side or until golden brown

Step 6: Technique & Execution

Drain on paper towels