Salmon patties, also known as salmon cakes or croquettes, are a budget-friendly and delicious way to enjoy salmon. This recipe combines tender, flaky salmon with breadcrumbs, fresh herbs, and spices, pan-fried to golden perfection. Whether you’re serving them as a main course, snack, or appetizer, these salmon patties are easy to make and packed with flavor.
Equipment:
- Mixing bowl
- Fork or potato masher
- Skillet
- Spatula
- Measuring cups and spoons
Ingredients:
- 1 (14-15 oz) can of salmon (or 2 cups cooked, flaked fresh salmon)
- ½ cup breadcrumbs (or crushed crackers)
- 1 large egg
- ¼ cup finely chopped onion
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- 2–3 tablespoons olive oil or butter (for frying)
Instructions:
- Prepare the Salmon:
- If using canned salmon, drain the liquid and remove any large bones (optional).
- Flake the salmon into a mixing bowl using a fork.
- Mix the Ingredients:
- Add breadcrumbs, egg, onion, mayonnaise, mustard, lemon juice, garlic powder, parsley, salt, and pepper to the salmon.
- Mix until well combined and the mixture holds together. If it’s too wet, add more breadcrumbs.
- Form the Patties:
- Divide the mixture into 6–8 portions and shape each portion into a patty, about ½ inch thick.
- Heat the Skillet:
- Heat olive oil or butter in a skillet over medium heat.
- Cook the Salmon Patties:
- Place the patties in the skillet and cook for 3–4 minutes on each side, or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if needed.
- Serve:
- Transfer the cooked salmon patties to a plate lined with paper towels to drain any excess oil.
- Serve warm with tartar sauce, lemon wedges, or a side salad.
Tips:
- For a gluten-free version, use gluten-free breadcrumbs or almond flour.
- Add a pinch of cayenne pepper or paprika for a hint of spice.
- These patties freeze well! Layer them between sheets of parchment paper and store them in an airtight container for up to 3 months.
Salmon patties are a versatile and satisfying dish that’s easy to whip up any day of the week. With simple ingredients and a crispy golden finish, they’re bound to be a hit at your table. Serve them with your favorite dipping sauce or alongside a fresh green salad for a delightful meal!
Salmon Patties Recipe
These easy and flavorful salmon patties are made with canned or fresh salmon, breadcrumbs, and simple seasonings. Perfect as a quick dinner or served as a tasty appetizer!
Equipment
- Mixing bowl
- Fork or potato masher
- Skillet
- Spatula
- Measuring cups and spoons
Ingredients
- 1 14-15 oz can of salmon (or 2 cups cooked, flaked fresh salmon)
- ½ cup breadcrumbs or crushed crackers
- 1 large egg
- ¼ cup finely chopped onion
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- 2 –3 tablespoons olive oil or butter for frying
Instructions
- Prepare the Salmon:
- If using canned salmon, drain the liquid and remove any large bones (optional).
- Flake the salmon into a mixing bowl using a fork.
- Mix the Ingredients:
- Add breadcrumbs, egg, onion, mayonnaise, mustard, lemon juice, garlic powder, parsley, salt, and pepper to the salmon.
- Mix until well combined and the mixture holds together. If it's too wet, add more breadcrumbs.
- Form the Patties:
- Divide the mixture into 6–8 portions and shape each portion into a patty, about ½ inch thick.
- Heat the Skillet:
- Heat olive oil or butter in a skillet over medium heat.
- Cook the Salmon Patties:
- Place the patties in the skillet and cook for 3–4 minutes on each side, or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if needed.
- Serve:
- Transfer the cooked salmon patties to a plate lined with paper towels to drain any excess oil.
- Serve warm with tartar sauce, lemon wedges, or a side salad.
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