Classic Salmon Patties
These golden, crispy salmon patties are a nostalgic comfort food staple that come together quickly using pantry-friendly ingredients.
Ingredients
- •2 cans (6 oz each) wild-caught pink salmon, drained and bones removed
- •1/2 cup panko breadcrumbs
- •1 large egg, lightly beaten
- •1/4 cup finely diced yellow onion
- •2 tablespoons fresh parsley, chopped
- •1 tablespoon lemon juice
- •1/2 teaspoon garlic powder
- •1/4 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •3 tablespoons olive oil for frying
Instructions
- 1
In a medium mixing bowl, flake the drained salmon with a fork, ensuring any large pieces of skin or bone are discarded.
- 2
Add the breadcrumbs, beaten egg, onion, parsley, lemon juice, garlic powder, salt, and pepper to the bowl.
- 3
Mix the ingredients gently until just combined, being careful not to overwork the salmon.
- 4
Divide the mixture into 8 equal portions and shape them into patties about 1/2 inch thick.
- 5
Heat the olive oil in a large non-stick skillet over medium heat.
- 6
Place the patties in the skillet and cook for 4 to 5 minutes per side, or until they are deep golden brown and heated through.
- 7
Remove the patties from the skillet and drain briefly on a paper towel-lined plate before serving.
💡 Chef tips
- For extra flavor, add a teaspoon of Dijon mustard or a dash of hot sauce to the mixture before forming the patties.
- If the mixture feels too wet to hold its shape, add an extra tablespoon of breadcrumbs and let it rest in the refrigerator for 10 minutes before frying.
- These patties can be made ahead and stored in an airtight container in the refrigerator for up to 2 days; reheat in a pan over medium heat to maintain crispiness.
✅ How it should turn out
The finished patties should have a perfectly crispy, golden-brown crust that gives way to a tender, savory interior with a bright hint of lemon and fresh herbs.