Why You’ll Love This Recipe
Salmon patties are a quick and delicious way to enjoy fish, and this recipe makes them even easier with canned salmon. Ready in just 30 minutes, these patties are crispy on the outside and flaky on the inside, packed with fresh herbs and savory flavors. They’re a budget-friendly option that doesn’t compromise on taste and can be served in a variety of ways, from a simple dinner to a flavorful sandwich or salad topping.
Ingredients
- 1 (14.75 ounce) can salmon (pink or sockeye recommended)
- 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
- Olive oil for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the salmon: Drain the canned salmon and flake it with a fork into a bowl.
- Mix ingredients: Add the egg, mayo, lemon juice, mustard, Worcestershire sauce, breadcrumbs, scallions, dill, and parsley to the bowl. Stir gently to combine, being careful not to overwork the mixture.
- Form patties: Shape the mixture into six patties, about 1/2-inch thick.
- Cook the patties: Heat olive oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side, until golden and crispy.
- Serve: Serve the patties with a dipping sauce of your choice, or as a sandwich or salad topping.
Servings and Timing
- Servings: 6 patties
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Add spice: Incorporate a teaspoon of Old Bay seasoning or cayenne pepper for a kick.
- Vegetarian: Use mashed chickpeas instead of salmon for a plant-based version.
- Cheesy: Add some shredded cheese into the mixture for a cheesy, melty center.
Storage/Reheating
Store leftover salmon patties in an airtight container in the fridge for up to 3-4 days. Reheat in a skillet or microwave. You can also freeze them for up to 3 months.
FAQs
Can I use fresh salmon instead of canned?
Yes, fresh cooked salmon works perfectly. Flake it and follow the recipe as usual.
What type of canned salmon should I use?
Pink or sockeye salmon are recommended for flavor and texture, but any canned salmon will work.
How do I prevent the patties from falling apart?
Be gentle when mixing the ingredients and handle the patties carefully while frying to keep them intact.
Can I use regular breadcrumbs instead of panko?
Yes, you can swap panko for regular breadcrumbs, though panko gives a crispier texture.
How long does it take to cook these patties?
Each patty takes about 3-4 minutes per side to cook until golden and crispy.
Can I bake these salmon patties instead of frying them?
Yes, bake them at 375°F (190°C) for 15-20 minutes, flipping halfway through.
Can I freeze these patties?
Yes, freeze the cooked patties for up to 3 months. Reheat in the oven or skillet.
What should I serve with these patties?
Try serving with a dipping sauce, over a salad, or as a sandwich with a little mayo and arugula.
Can I make these patties ahead of time?
Yes, you can form the patties and refrigerate them for up to 24 hours before cooking.
How do I know when the patties are done?
The patties should be golden brown on the outside, and the internal temperature should reach 165°F (74°C).
Conclusion
These salmon patties are a quick, easy, and budget-friendly way to enjoy fish. With their crispy exterior and flavorful, moist interior, they’re a hit for any meal. Whether you’re serving them as a main course or in a sandwich, these patties are versatile and satisfying!
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Salmon Patties
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
These Salmon Patties are a quick, delicious, and budget-friendly way to enjoy fish. Made with canned salmon, fresh herbs, and savory seasonings, they’re crispy on the outside and flaky on the inside. Perfect for a quick dinner or as a sandwich or salad topping, these salmon patties are ready in just 30 minutes!
Ingredients
1 (14.75 ounce) can salmon (pink or sockeye recommended)
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
Olive oil for frying
Instructions
-
Prepare the salmon: Drain the canned salmon and flake it with a fork into a bowl.
-
Mix ingredients: Add the egg, mayo, lemon juice, mustard, Worcestershire sauce, breadcrumbs, scallions, dill, and parsley to the bowl. Stir gently to combine, being careful not to overwork the mixture.
-
Form patties: Shape the mixture into six patties, about 1/2-inch thick.
-
Cook the patties: Heat olive oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side, until golden and crispy.
-
Serve: Serve the patties with a dipping sauce of your choice, or as a sandwich or salad topping.
Notes
Add a teaspoon of Old Bay seasoning or cayenne pepper for extra spice.
For a vegetarian version, swap salmon for mashed chickpeas.
Add shredded cheese to the mixture for a cheesy, melty center.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
