There’s something magical about salmon patties. They’re crispy on the outside, tender on the inside, and packed with bold, fresh flavors. Whether you’re looking for a quick weeknight dinner or an elegant appetizer, salmon patties are a versatile dish that fits the bill.
These patties are a lifesaver when you want something hearty but don’t have a lot of time. Made with pantry staples like canned salmon and breadcrumbs, they come together quickly without skimping on flavor. Plus, they’re packed with omega-3 fatty acids and protein, making them as nutritious as they are delicious.
I’ve been making salmon patties for years, and they’ve become a family favorite. Growing up, my mom would whip these up on nights when we needed something quick, and now, they’re a staple in my own kitchen. The combination of tangy Dijon mustard, zesty lemon juice, and fresh herbs like dill and parsley creates a taste that’s fresh and satisfying. And when paired with a creamy dipping sauce? Next-level perfection.
Let’s dive into why you’ll fall in love with this recipe, and I’ll walk you through every step to make sure your salmon patties turn out crispy and golden every time.
Why You’ll Love This Salmon Patties Recipe
Here are a few reasons this recipe deserves a spot on your weekly rotation:
- Quick and Easy: From start to finish, these salmon patties take less than 30 minutes to make.
- Minimal Ingredients: Most of the ingredients are kitchen staples, and the fresh herbs add a delightful pop of flavor.
- Crispy and Golden: Thanks to panko breadcrumbs and the right frying technique, these patties turn out perfectly crispy every time.
- Customizable: You can easily adapt this recipe to fit your preferences or dietary needs.
- Family-Friendly: Even picky eaters love these flavorful patties, and they’re perfect for kids and adults alike.
The texture of these patties is a dream—crispy edges give way to a tender, flavorful center. And the fresh dill and parsley add a brightness that keeps the dish light and irresistible.
Preparation Time and Servings
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 6 patties (serves 3-4 as a main dish or 6 as an appetizer)
Ingredients
Here’s what you’ll need to make these salmon patties:
- 1 (14.75-ounce) can salmon – Drained. If it contains bones and skin, you can mash them in or remove them, depending on your preference.
- 1 egg – Acts as a binder to hold the patties together.
- 1/4 cup mayo – Adds creaminess and richness.
- 1/2 tablespoon lemon juice – For brightness and acidity.
- 1 teaspoon Dijon mustard – Provides a tangy, slightly spicy kick.
- 1/2 teaspoon Worcestershire sauce – Adds a savory depth of flavor.
- 1/2 cup panko breadcrumbs – For structure and that crispy outer texture.
- 1/4 cup chopped scallions – Adds a mild onion flavor.
- 1 tablespoon chopped fresh dill – Bright and herbaceous.
- 1 tablespoon chopped fresh parsley – For a fresh, earthy flavor.
- 1/2 teaspoon garlic powder – Adds a subtle garlicky undertone.
- 1/2 teaspoon salt – To enhance the flavors.
- Pepper to taste – Adjust according to your spice preference.
- 2 tablespoons olive oil – For frying.
Step-by-Step Instructions
Follow these simple steps for the perfect salmon patties:
1. Prepare the Salmon
- Drain the salmon and transfer it to a medium-sized mixing bowl.
- Using a fork, flake the salmon into small pieces. If your canned salmon includes bones and skin, you can either mash them in (they’re edible and add nutrients) or remove them if you prefer a smoother texture.
2. Mix the Ingredients
- Add the egg, mayo, lemon juice, Dijon mustard, Worcestershire sauce, panko breadcrumbs, scallions, dill, parsley, garlic powder, salt, and pepper to the bowl.
- Gently mix everything together until well combined. Be careful not to overmix, as this can make the patties dense.
3. Shape the Patties
- Divide the mixture into 6 equal portions.
- Using your hands, gently form each portion into a patty about 1/2 inch thick. Place the patties on a plate or parchment-lined tray to prevent sticking.
4. Heat the Pan
- Add 2 tablespoons of olive oil to a skillet and place it over medium heat. Allow the pan to heat for a few minutes. The oil should shimmer but not smoke.
5. Cook the Patties
- Working in batches, carefully place the patties in the skillet. Avoid overcrowding the pan, as this can lower the temperature and prevent the patties from crisping up.
- Fry the patties for 3-4 minutes on each side, or until they’re golden brown and crispy. Flip them gently with a spatula to avoid breaking them.
- If needed, add a bit more oil before frying the second batch.
6. Serve and Enjoy
- Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.
- Serve warm with your favorite dipping sauce—tzatziki, remoulade, or even plain lemony mayo works beautifully. Add a lemon wedge on the side for an extra burst of freshness.
How to Serve
Salmon patties are incredibly versatile. Here are a few serving suggestions to inspire you:
- As a Main Dish: Serve with a side salad, roasted vegetables, or steamed rice for a complete meal.
- In a Sandwich: Tuck a patty into a soft bun with lettuce, tomato, and a dollop of aioli for a salmon burger.
- As an Appetizer: Pair smaller patties with a dipping sauce for an elegant party snack.
- With a Twist: Crumble the patties over a fresh green salad for a protein-packed lunch.
Tips for Success
- Drain the Salmon Thoroughly: Too much liquid can make the patties fall apart, so ensure the salmon is well-drained.
- Don’t Skip the Fresh Herbs: Dill and parsley are key to the fresh, bright flavor of these patties.
- Keep the Mixture Cold: If the mixture feels too soft to form patties, refrigerate it for 15-20 minutes before shaping.
- Use the Right Oil: Olive oil gives a nice flavor, but you can substitute with vegetable or avocado oil if needed.
- Avoid Overmixing: Gentle mixing ensures the patties stay tender and don’t become tough.
Recipe Variations
- Gluten-Free: Swap the panko breadcrumbs for gluten-free breadcrumbs.
- Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Fresh Salmon: If you prefer, you can use cooked and flaked fresh salmon instead of canned.
- Extra Veggies: Add finely chopped bell peppers or grated zucchini for a boost of nutrients.
Storage and Freezing
- Refrigerating Leftovers: Store cooked patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to retain their crispiness.
- Freezing Patties: Place uncooked patties on a baking sheet lined with parchment paper and freeze until solid. Transfer them to a freezer-safe bag or container and store for up to 3 months.
- Cooking Frozen Patties: Fry directly from frozen—just add a few extra minutes to the cooking time.
Special Equipment
- Nonstick Skillet: For easy flipping and even browning.
- Mixing Bowl: A medium-sized bowl works perfectly for combining the ingredients.
- Spatula: Use a thin spatula to flip the patties gently without breaking them.
FAQ
Can I use fresh salmon instead of canned?
Absolutely! Simply cook and flake fresh salmon, then proceed with the recipe as written.
What if my patties fall apart?
This can happen if there’s too much moisture. Make sure to drain the salmon thoroughly and refrigerate the mixture before shaping if it feels too soft.
Can I bake these instead of frying?
Yes! Preheat your oven to 400°F (200°C), place the patties on a parchment-lined baking sheet, and bake for 15-20 minutes, flipping halfway through.
What dipping sauces pair well with salmon patties?
Tzatziki, garlic aioli, lemony mayo, or remoulade are all excellent choices.
Can I make the mixture ahead of time?
Definitely. Prepare the mixture up to a day in advance and refrigerate it until ready to cook.
Conclusion
These salmon patties are a delightful combination of crispy, golden edges and tender, flavorful centers. They’re quick, versatile, and perfect for any meal. Whether you’re serving them as a main dish, an appetizer, or in a sandwich, they’re guaranteed to impress.
I hope you give this recipe a try! Don’t forget to share your creations and let me know how they turned out. Enjoy!
Print
Salmon Patties : Crispy, Flavorful, and Easy to Make
- Total Time: 25 minutes
- Yield: 6 patties 1x
Description
These salmon patties are crispy on the outside, tender on the inside, and packed with fresh flavors. Perfect for quick dinners or appetizers!
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
- Drain and flake the salmon in a bowl.
- Add egg, mayo, lemon juice, Dijon mustard, Worcestershire sauce, breadcrumbs, scallions, dill, parsley, garlic powder, salt, and pepper. Mix gently.
- Shape into 6 patties, about 1/2 inch thick.
- Heat olive oil in a skillet over medium heat. Fry patties for 3-4 minutes per side until golden brown.
- Serve warm with your favorite sauce.
Notes
- Make sure to thoroughly drain the salmon to prevent soggy patties.
- Refrigerate the mixture for 15 minutes if it feels too soft to shape.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Pan-frying