Salmon Patties Recipe

Introduction

Salmon patties are a delicious and easy way to enjoy canned salmon in a flavorful, crispy form. Perfect for a quick lunch or dinner, these patties combine fresh herbs and a hint of tangy Dijon mustard for a delightful twist.

Ingredients

• 1 (14.75 ounce) can salmon, drained
• 1 egg
• 1/4 cup mayo
• 1/2 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped scallions
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Pepper to taste
• 2 tablespoons olive oil for frying

Instructions

1. Step 1: Drain the salmon and add it to a medium bowl. Flake the salmon with a fork, removing any bones or skin, or mashing them in if preferred.
2. Step 2: Add the egg, mayo, lemon juice, Dijon mustard, Worcestershire sauce, panko breadcrumbs, scallions, dill, parsley, garlic powder, salt, and pepper to the bowl. Mix gently until combined.
3. Step 3: Form the mixture into 6 patties, each about 1/2 inch thick.
4. Step 4: Heat the olive oil in a skillet over medium heat. Once hot, fry the patties in two batches for 3-4 minutes on each side, or until they are lightly browned and cooked through. Add more oil between batches if needed.
5. Step 5: Serve the salmon patties warm, with tzatziki, remoulade, or your favorite garlicky mayo or aioli, along with lemon wedges.

Tips & Variations

• For extra crispiness, add a little cornmeal to the breadcrumb mixture.
• Try swapping fresh parsley and dill with cilantro or chives for a different herb flavor.
• If using skin-on canned salmon, ensure you remove large skin pieces for better texture.
• Serve with a simple green salad or steamed veggies for a balanced meal.

Storage

Store cooked salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain their crispiness. They can also be frozen for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of canned?

Yes, cooked fresh salmon can be used. Flake it well and proceed with the recipe, but keep in mind canned salmon adds extra moisture and flavor from the canning liquid.

How do I prevent the patties from falling apart?

Using enough breadcrumbs and the egg helps bind the patties. Mix gently to avoid breaking the salmon too much and press the patties firmly before frying.

Salmon Patties Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

Deliciously crispy salmon patties made with canned salmon, fresh herbs, and panko breadcrumbs, pan-fried to golden perfection. These flavorful patties are easy to prepare and perfect for a quick lunch or dinner served with your favorite sauce and lemon wedges.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 6 patties 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (14.75 ounce) can salmon, drained and flaked
• 1 egg
• 1/4 cup mayonnaise
• 1/2 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped scallions
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Pepper to taste
• 2 tablespoons olive oil for frying

Instructions

1. Prepare the salmon: Drain the canned salmon and transfer it to a medium mixing bowl. Flake the salmon with a fork; if there are any bones or skin pieces, mash them in or remove them based on your preference.
2. Mix ingredients: Add the egg, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, panko breadcrumbs, chopped scallions, fresh dill, fresh parsley, garlic powder, salt, and pepper into the bowl with the salmon. Gently mix all ingredients until just combined to avoid overworking.
3. Form patties: Shape the mixture into six evenly sized patties approximately 1/2 inch thick to ensure even cooking.
4. Heat the skillet: Pour the olive oil into a skillet and heat over medium heat. Allow the oil to warm for a few minutes until shimmering.
5. Fry the patties: Place the patties in the skillet in two batches. Fry each side for 3-4 minutes or until patties are golden brown and cooked through. Add a splash more olive oil before cooking the second batch if necessary.
6. Serve: Serve the salmon patties warm, accompanied by tzatziki, remoulade, or any garlicky mayo or aioli, along with fresh lemon wedges to squeeze over just before eating.

Notes

• Using canned salmon with bones is fine as they are edible and add calcium; however, remove if preferred.
• Add more or less panko breadcrumbs to adjust the patties’ firmness as needed.
• These patties can also be baked at 400°F for 12-15 minutes for a lighter version.
• Serve with fresh salad or steamed vegetables for a complete meal.

Keywords: salmon patties, canned salmon recipe, fish cakes, easy salmon recipe, pan-fried salmon, quick dinner, seafood patties