Salmon Patties 🐟 — crispy, flavorful patties made from canned or cooked salmon, mixed with breadcrumbs, eggs, and seasonings. Perfect as a main dish, sandwich filling, or appetizer.
Ingredients (Makes 4–6 patties)
- 2 (14 oz) cans salmon, drained and flaked (or 1½ cups cooked fresh salmon)
- 1 cup breadcrumbs (or crushed crackers)
- 2 large eggs
- ¼ cup finely chopped onion
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard (optional)
- 1 tbsp fresh parsley, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 2–3 tbsp vegetable oil (for frying)
- Optional: lemon wedges for serving
Instructions
- Prepare Salmon Mixture:
- In a large bowl, combine flaked salmon, breadcrumbs, eggs, onion, mayonnaise, mustard, parsley, salt, and pepper.
- Mix until the ingredients are well incorporated but not overworked.
- Form Patties:
- Shape mixture into 4–6 patties, about ¾–1 inch thick.
- Chill in the refrigerator for 15–20 minutes to help them hold together.
- Cook Patties:
- Heat oil in a skillet over medium heat.
- Cook patties 4–5 minutes per side, until golden brown and crispy.
- Serve:
- Serve warm with tartar sauce, lemon wedges, or as a sandwich with lettuce and tomato.
Tips
- Use canned salmon with skin and bones for extra nutrients — just remove large bones.
- For extra crispiness, coat patties lightly in flour or breadcrumbs before frying.
- Can also bake at 400°F (200°C) for 12–15 minutes per side for a lighter version.
I can also give a Southern-style salmon patty recipe with a touch of Old Bay seasoning and bell peppers that’s extra flavorful.
Do you want me to do that?
