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Salmon Patty Recipe
This quick, homemade salmon patty recipe delivers a healthy, delicious, pan-fried seafood dinner that’s ready in under 30 minutes.
I first discovered this salmon patty recipe on a blustery fall afternoon when I needed something comforting, nutritious, and—honestly—fast. These golden-brown patties are a riff on classic New England fish cakes, loaded with omega-3s from wild-caught salmon and brightened by fresh herbs. You’ll love how simple ingredients—canned salmon, a little onion, breadcrumbs—transform into moist, flavorful patties. I often serve them with a squeeze of lemon and a dollop of homemade tartar sauce at family gatherings or busy weeknight suppers. Here’s the thing: they feel gourmet, but they’re as easy as tossing ingredients in a bowl and frying.
Why You’ll Love This Recipe
• No oven needed—just a skillet and a stove.
• Ready in under 30 minutes for busy nights.
• Packed with lean protein and heart-healthy omega-3s.
• Budget-friendly homemade seafood dish.
• Kid-approved “fish cakes” that vanish fast.
• Crisp exterior, tender interior—pan-fried perfection.
• Gluten-free option available with simple swaps.
• Versatile: serve in buns, atop salads, or solo.
Ingredients
– 14 oz (400 g) canned salmon, drained and flaked (I reach for Wild Planet or Bumble Bee)
Tip: Choose salmon packed in water, not oil, for a lighter patty.
– 1 large egg, lightly beaten (or use a flax “egg” for vegan twist)
– ¼ cup whole-wheat or gluten-free breadcrumbs (or panko for extra crunch)
– 2 tablespoons finely chopped red onion (milder than white, with a pop of color)
– 2 tablespoons fresh flat-leaf parsley, finely chopped (brightens each bite)
– 1 teaspoon Dijon mustard (Maille is my go-to for depth)
– ½ teaspoon garlic powder (or 1 small clove minced)
– ¼ teaspoon smoked paprika (adds a touch of warmth)
– Salt and freshly cracked black pepper, to taste
– 2 tablespoons olive oil or avocado oil (for pan-frying; avocado oil withstands higher heat)
– Lemon wedges, for serving
Directions
1. Mix the base: In a medium bowl, gently combine salmon, beaten egg, breadcrumbs, onion, parsley, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Let me explain—you want just enough mixing so the patties hold, but don’t overwork or they’ll get dense.
2. Shape and chill: Divide into four even portions. Press into ¾-inch-thick patties, then transfer to a parchment-lined tray. Chill in the fridge for 10–15 minutes; this helps them firm up and stay together.
3. Preheat the pan: Heat a skillet over medium heat, then swirl in the oil until it shimmers. That’s your cue—that sizzle zone—is ready.
4. Pan-fry to golden: Place patties in the hot skillet (work in batches if needed). Cook undisturbed for 4–5 minutes on each side, until edges are crisp and centers are heated through. Flip carefully with a thin spatula to keep edges intact.
5. Drain and rest: Transfer patties to a paper towel–lined plate for a minute to remove excess oil.
6. Serve with flair: Slide onto plates, garnish with lemon wedges and extra parsley. For an easy sauce, whisk together Greek yogurt, a dash of hot sauce, and chopped capers—trust me, it’s dreamy.
Servings & Timing
• Yield: Makes 4 salmon patties (serves 2–4 as a main dish).
• Prep Time: 10 minutes (plus 15 minutes chilling).
• Cook Time: 10 minutes.
• Total Time: About 35 minutes from start to finish.
Variations
• Spicy Jalapeño: Stir in 1 finely chopped jalapeño and substitute cilantro for parsley.
• Mediterranean Twist: Fold in 2 tablespoons crumbled feta and 1 tablespoon chopped kalamata olives.
• Gluten-Free Version: Swap breadcrumbs for crushed rice crackers or almond flour.
• Keto Upgrade: Use crushed pork rinds instead of crumbs, skip the egg for a firmer texture.
• Herb Lover’s: Mix basil and dill instead of parsley, plus a pinch of lemon zest.
• Breakfast Style: Top each patty with a fried egg and avocado slices on toasted sourdough.
Storage & Reheating
Store cooled patties in an airtight container in the fridge for up to 3 days or freeze individually on a tray, then bag for up to 1 month. To reheat, pop frozen patties into a 350°F oven for 10–12 minutes or warm in a skillet over medium heat until heated through. Thaw overnight in the fridge to ensure even heating. Make-ahead tip: Shape patties and chill, then fry just before serving.
Notes
I learned the hard way that too much mixing makes patties gummy—light hands only, please. If your salmon seems dry, add a teaspoon of olive oil or a splash of milk to bind. Breadcrumb type affects texture: panko gives a delicate crunch, whole-wheat crumbs lend a rustic chew. For extra flavor, let the formed patties rest in the fridge for up to an hour—this deepens the seasoning.
FAQs
Q: Can I use fresh salmon instead of canned?
A: Absolutely – poach or bake 6 oz fresh salmon, flake when cool, and proceed. It’s slightly fancier but just as easy.
Q: How do I keep patties from falling apart?
A: Chill them before frying and use a light touch when mixing; too wet a mix needs a few more breadcrumbs.
Q: Are salmon patties freezer-friendly?
A: Yes, freeze fully formed patties in a single layer, then bag. They thaw quickly for last-minute meals.
Q: What’s a good dipping sauce?
A: A simple mix of Greek yogurt, lemon juice, dill, and a dash of hot sauce complements them beautifully.
Q: Can I bake instead of pan-fry?
A: You can—spray patties with oil, bake at 400°F for 12–15 minutes, flipping halfway for crisp edges.
Q: Are these gluten-free?
A: Swap regular breadcrumbs for gluten-free panko or almond meal, and you’re set.
Q: How spicy are they?
A: Totally mild—add a pinch of cayenne or chopped chiles if you like a kick.
Q: What sides pair well?
A: Think simple: mixed greens, roasted potatoes, or steamed asparagus with lemon zest.
Conclusion
This Salmon Patty Recipe brings together the ease of a weeknight meal with the bright flavors and health benefits of seafood—crispy on the outside, tender inside, and ready in a flash. Give it a whirl, then let me know how yours turned out below! Don’t forget to explore my homemade Tartar Sauce and other quick seafood recipes for more dinner inspo. Happy cooking!
Salmon Patty Recipe
Ingredients
- 14 oz canned salmon drained and flaked
- 1 large egg lightly beaten
- 1/4 cup whole-wheat or gluten-free breadcrumbs or panko for extra crunch
- 2 tablespoons red onion finely chopped
- 2 tablespoons fresh flat-leaf parsley finely chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder or 1 small clove minced
- 1/4 teaspoon smoked paprika adds a touch of warmth
- Salt and freshly cracked black pepper to taste
- 2 tablespoons olive oil or avocado oil for pan-frying; avocado oil withstands higher heat
- Lemon wedges for serving
Instructions
- In a medium bowl, gently combine salmon, beaten egg, breadcrumbs, onion, parsley, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Divide into four even portions. Press into ¾-inch-thick patties, then transfer to a parchment-lined tray. Chill in the fridge for 10–15 minutes.
- Heat a skillet over medium heat, then swirl in the oil until it shimmers.
- Place patties in the hot skillet. Cook undisturbed for 4–5 minutes on each side, until edges are crisp and centers are heated through.
- Transfer patties to a paper towel–lined plate for a minute to remove excess oil.
- Slide onto plates, garnish with lemon wedges and extra parsley.
