Easy Salmon Patties Recipe
These easy salmon patties are about to become your new go-to meal!
Whether you’re using leftover salmon or canned salmon, these crispy, golden-brown patties are quick to make and bursting with flavor.
The best part? They’re made with simple ingredients that come together effortlessly, making them a perfect weeknight dinner or snack.
Plus, the crispy edges and tender inside will have everyone coming back for more.
Let’s dive in and make some delicious salmon patties today!
For Salmon Patties
- Salmon – Canned salmon or leftover cooked salmon works great for this recipe. Be sure it’s boneless and skinless.
- Olive Oil – Used for frying, adds richness and a bit of crispiness.
- Unsalted Butter – Provides a buttery flavor that complements the salmon and helps with frying.
- Yellow Onion – Adds a savory depth and sweetness when sautéed.
- Red Bell Pepper – A mild, sweet crunch that balances the other flavors.
- Panko Bread Crumbs – Helps bind the mixture together and gives the patties a nice crunch.
- Egg – Helps to hold the patties together and provides a soft texture inside.
- Mayonnaise – Adds creaminess and helps to keep the patties moist.
- Worcestershire Sauce – Brings a little umami and depth to the patties.
- Garlic Salt – Gives the patties a savory seasoning (can substitute with sea salt and garlic powder).
- Black Pepper – Adds a bit of heat and balance.
- Parsley – Fresh, chopped parsley adds color and freshness to the patties.
For Tartar Sauce (Optional)
- Mayonnaise – A creamy base for the sauce.
- Pickles – Adds tang and crunch to complement the rich flavor of the salmon.
- Lemon Juice – Provides brightness and acidity.
- Dijon Mustard – Adds a slight tang and depth of flavor.
- Garlic Powder – A light garlic flavor that complements the other ingredients.
Simple Salmon Patties Recipe
Ingredients:
- 14-15 oz canned salmon (or salmon in packets), drained well
- 2 Tbsp olive oil, divided
- 2 Tbsp unsalted butter, divided
- 1 medium yellow onion (about 1 cup), finely diced
- 1/2 red bell pepper, seeded and diced
- 1/2 cup Panko bread crumbs
- 1 large egg, lightly beaten
- 2 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt (or 1/2 tsp fine sea salt and 1/4 tsp garlic powder, to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley, finely chopped
Instructions:
- Sauté the Onion and Bell Pepper:
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over medium heat.
- Add the diced onion and bell pepper. Sauté for 7-9 minutes, until golden and softened.
- Remove from heat.
- Prepare the Salmon Mixture:
- In a large mixing bowl, combine the flaked salmon, sautéed onion and pepper, Panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley.
- Stir everything together until well combined.
- Form the Patties:
- Using your hands, form the mixture into patties, about 2 inches wide and 1/3 to 1/2 inch thick (about a heaping tablespoon of mixture per patty).
- Cook the Patties:
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a clean non-stick skillet over medium heat.
- Once hot, add the patties in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through.
- If the patties brown too quickly, reduce the heat.
- Once cooked, remove the patties and place them on a paper towel-lined plate. Repeat with the remaining patties.
- Serve:
- Serve immediately with tartar sauce, if desired.
Tips:
- You can substitute canned salmon with leftover cooked salmon. Ensure it's boneless and skinless before flaking it.
- If the mixture feels too dry to form into patties, add a little extra mayo. If it’s too wet, add more bread crumbs to achieve the right consistency.
Storing Leftovers:
- Refrigerate leftover patties in an airtight container for up to 3 days, or freeze for up to 3 months. Thaw in the fridge, and either eat cold or reheat in a skillet or air fryer.
Nutrition
Calories: 94 kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 314mg | Potassium: 134mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 311 IU | Vitamin C: 8mg | Calcium: 91mg | Iron: 1mg
- Can I use fresh salmon instead of canned salmon?
Yes, you can easily swap canned salmon for fresh salmon! Just cook your salmon first, remove the bones and skin, and flake it before using it in the recipe. Fresh salmon will give the patties a delicious, fresh flavor.
- How can I prevent the patties from falling apart during cooking?
To keep your patties intact:
- Ensure the mixture has enough breadcrumbs and egg to bind it together.
- If the mixture is too loose, add a little more breadcrumbs or a spoonful of mayo.
- Refrigerating the patties for about 15-30 minutes before frying helps them hold their shape better.
- Can I bake these salmon patties instead of frying them?
Yes! Baking is a great option. Preheat your oven to 400°F (200°C). Place the patties on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through, until golden and cooked through.
- What can I use if I don’t have Panko breadcrumbs?
If you don’t have Panko breadcrumbs, regular breadcrumbs or even crushed crackers will work just fine! Both options will help the patties hold their shape while adding texture.
- How do I make the salmon patties spicier?
To spice things up, try adding some chopped fresh jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce into the mixture. You can also serve the patties with a spicy dipping sauce for an extra kick.
