Salmon Patties
These golden, crispy salmon patties are packed with savory flavor and come together in minutes using simple pantry staples.
Ingredients
- •2 cans pink or red salmon (14.75 oz each), drained, flaked, and bones/skin removed
- •1 large egg, lightly beaten
- •1/2 cup plain dry breadcrumbs or panko (60g)
- •1/4 cup finely chopped yellow onion (40g)
- •1/4 cup finely chopped celery (30g)
- •2 tablespoons fresh lemon juice
- •1 tablespoon chopped fresh dill or parsley
- •1 teaspoon Dijon mustard
- •1/2 teaspoon garlic powder
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •3 tablespoons neutral oil for frying (such as canola or vegetable oil)
Instructions
- 1
In a large mixing bowl, combine the flaked salmon, beaten egg, breadcrumbs, chopped onion, celery, lemon juice, dill, Dijon mustard, garlic powder, salt, and black pepper.
- 2
Mix the ingredients gently with a fork until just combined, taking care not to over-mash the salmon.
- 3
Divide the mixture into 8 equal portions and firmly shape each portion into a round patty about 3/4-inch thick.
- 4
Heat the neutral oil in a large skillet over medium heat until shimmering.
- 5
Carefully place the patties in the skillet and cook for 4 to 5 minutes on each side, or until golden brown and heated through.
- 6
Transfer the cooked patties to a paper towel-lined plate to drain excess oil before serving warm.
💡 Chef tips
- Refrigerate the shaped patties for 15 minutes before frying to help them hold their shape better in the pan.
- Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet.
- Serve with a squeeze of fresh lemon wedge or a dollop of homemade tartar sauce.
✅ How it should turn out
The finished salmon patties should feature a crispy, golden-brown crust on the outside with a tender, flaky, and savory interior that smells wonderfully of fresh herbs and lemon.