Salmon patties are a classic dish that brings a comforting, homemade touch to your dinner table. Whether you’re looking for a quick weeknight meal or a dish to impress your family with minimal effort, these golden, crispy salmon patties are the answer. Packed with protein, omega-3 fatty acids, and bursting with flavor, they’re an easy way to elevate canned salmon to a restaurant-quality dish. This recipe is versatile, budget-friendly, and pairs beautifully with a crisp green salad, steamed vegetables, or a tangy dipping sauce.
Ingredients
To make these flavorful salmon patties, you’ll need:
For the Patties:
- 2 cans (14.75 oz each) of pink or red salmon, drained and flaked
- 1 cup breadcrumbs (plain or seasoned)
- 2 large eggs, beaten
- 1/4 cup mayonnaise
- 1/4 cup finely chopped onion (yellow or red)
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning (or a mix of paprika, celery salt, and pepper)
- 1/4 cup chopped fresh parsley (optional)
- Salt and pepper to taste
For Cooking:
- 2–3 tablespoons olive oil or butter for frying
Optional for Serving:
- Lemon wedges
- Tartar sauce
- A side salad or roasted vegetables
Instructions
1: Prepare the Salmon Mixture
- Drain and Flake: Open the canned salmon and drain any excess liquid. If the salmon contains bones or skin, remove them if desired, although they’re edible and contain additional nutrients.
- Mix the Ingredients: In a large mixing bowl, combine the flaked salmon, breadcrumbs, beaten eggs, mayonnaise, chopped onion, minced garlic, Dijon mustard, lemon juice, Old Bay seasoning, and parsley. Mix until everything is evenly combined but not overly mashed. The mixture should hold together when pressed.
2: Shape the Patties
- Divide the mixture into 8 equal portions (or more if making smaller patties). Shape each portion into a patty about 3 inches in diameter and 1/2 inch thick.
- Place the formed patties on a baking sheet or plate. If the mixture is too sticky, refrigerate for 15–20 minutes to firm up before shaping.
3: Cook the Patties
- Heat a large skillet over medium heat and add olive oil or butter.
- Once the oil is hot, carefully place the patties in the skillet. Cook for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.
- Transfer the cooked patties to a paper towel-lined plate to drain excess oil.
4: Serve and Enjoy
Arrange the salmon patties on a serving platter. Garnish with lemon wedges and serve with your choice of sides or dipping sauces.
Tips for Perfect Salmon Patties
- Choose the Right Salmon: Canned salmon is convenient, but fresh salmon can be used if you prefer. Simply cook and flake the salmon before using it in the recipe.
- Adjust Seasonings: Feel free to tweak the seasonings to suit your taste. A pinch of cayenne pepper adds a nice kick if you like a little heat.
- Binding Troubles?: If the patties seem too loose, add a bit more breadcrumbs or an extra egg. If they’re too dry, a touch of mayo or lemon juice will help.
- Prevent Sticking: Make sure your skillet and oil are hot before adding the patties. This helps form a nice crust and prevents sticking.
Storage Instructions
- Refrigeration: Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, let the patties cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months.
- Reheating: Reheat refrigerated or frozen patties in a skillet over medium heat until warmed through, or bake them at 350°F for 10–15 minutes.
Variations
- Gluten-Free Option: Swap the breadcrumbs with gluten-free breadcrumbs or almond flour.
- Spicy Kick: Add a teaspoon of sriracha or finely chopped jalapeños to the salmon mixture.
- Herbed Delight: Incorporate dill, chives, or cilantro for a fresh, herby twist.
- Cheesy Addition: Mix in 1/4 cup shredded Parmesan or cheddar cheese for a creamy, cheesy flavor.
- Asian-Inspired: Use panko breadcrumbs, soy sauce instead of Old Bay, and serve with a drizzle of teriyaki sauce or spicy mayo.
Nutrition Details (Per Serving: 1 Patty)
- Calories: 180
- Protein: 17g
- Fat: 9g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 1g
- Sodium: 350mg
- Omega-3 Fatty Acids: High
FAQ
1. Can I use fresh salmon instead of canned?
Absolutely! Cook about 1 pound of fresh salmon (baked, grilled, or pan-seared), let it cool, and flake it before mixing with the other ingredients.
2. What can I use instead of breadcrumbs?
Try crushed crackers, panko, almond flour, or even cooked and mashed sweet potatoes for a unique twist.
3. Are salmon patties healthy?
Yes! They’re a great source of protein and healthy fats, particularly omega-3 fatty acids. You can make them healthier by baking instead of frying.
4. Can I bake the patties instead of frying?
Certainly. Preheat your oven to 375°F, place the patties on a lined baking sheet, and bake for 15–20 minutes, flipping halfway through.
5. How do I prevent the patties from falling apart?
Ensure the mixture has the right balance of binding agents (eggs and breadcrumbs). Refrigerating the patties before cooking can also help them hold their shape.
