Salmon Patties
These golden, crispy salmon patties are packed with flavor and come together quickly using pantry-friendly ingredients.
Ingredients
- •2 cans pink or red salmon (14.75 oz each), drained, flaked, and bones/skin removed
- •1 cup plain breadcrumbs or crushed saltine crackers (100g)
- •2 large eggs, lightly beaten
- •1/4 cup mayonnaise (60ml)
- •2 tablespoons finely chopped fresh dill or parsley
- •1 tablespoon Dijon mustard
- •1 teaspoon lemon juice
- •1/2 teaspoon garlic powder
- •1/4 teaspoon salt
- •1/4 teaspoon black pepper
- •3 tablespoons vegetable oil for frying
Instructions
- 1
In a large mixing bowl, combine the flaked salmon, half of the breadcrumbs, beaten eggs, mayonnaise, dill, Dijon mustard, lemon juice, garlic powder, salt, and pepper, stirring gently until just mixed.
- 2
Shape the mixture firmly into 8 equal-sized patties, about 3/4-inch thick, using your hands.
- 3
Place the remaining breadcrumbs in a shallow dish and gently dredge each patty on both sides to coat the exterior lightly.
- 4
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- 5
Carefully place the patties in the skillet and cook for 4 to 5 minutes per side, until they are golden brown and heated through.
- 6
Transfer the cooked patties to a paper towel-lined plate to drain briefly before serving.
💡 Chef tips
- Chill the shaped patties in the refrigerator for 20 minutes before frying to help them hold their shape better.
- Serve these with a quick tartar sauce or a squeeze of fresh lemon juice.
- Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.
✅ How it should turn out
The finished salmon patties should feature a crunchy, golden-brown crust on the outside with a moist, tender, and savory interior that smells deliciously of fresh herbs and citrus.