Classic Crispy Salmon Patties
These golden, crispy salmon patties are a nostalgic comfort food staple that come together quickly using pantry-friendly ingredients.
Ingredients
- •1 can (14.75 oz) pink or red salmon, drained and bones/skin removed
- •1 cup panko breadcrumbs
- •1 large egg, lightly beaten
- •1/4 cup finely diced yellow onion
- •2 tablespoons fresh parsley, chopped
- •1 tablespoon Dijon mustard
- •1 tablespoon lemon juice
- •1/2 teaspoon garlic powder
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •3 tablespoons unsalted butter or vegetable oil for frying
Instructions
- 1
In a medium mixing bowl, flake the drained salmon into small pieces using a fork, ensuring all large bones and skin are discarded.
- 2
Add the breadcrumbs, beaten egg, onion, parsley, mustard, lemon juice, garlic powder, paprika, salt, and pepper to the bowl.
- 3
Mix the ingredients gently until just combined, being careful not to overwork the mixture so the patties remain light.
- 4
Divide the mixture into 8 equal portions and shape them into patties about 3/4-inch thick.
- 5
Heat the butter or 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
Transfer the cooked patties to a paper towel-lined plate to drain briefly before serving.
💡 Chef tips
- For extra flavor, chill the shaped patties in the refrigerator for 20 minutes before frying to help them hold their shape better.
- You can substitute the panko with crushed saltine crackers for a more traditional, classic texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet or air fryer to restore crispness.
✅ How it should turn out
The finished patties should have a perfectly golden, crunchy exterior that gives way to a moist, savory, and tender interior with a bright hint of lemon.