Salmon Patty Recipe
This quick, homemade salmon patty recipe delivers a healthy, delicious, pan-fried seafood dinner that’s ready in under 30 minutes.
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.
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.
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