Description
This easy and delicious salmon patties recipe offers a quick and flavorful way to enjoy tender salmon formed into crispy, golden patties. Made with simple pantry ingredients like canned or fresh salmon, breadcrumbs, and Dijon mustard, these patties are pan-fried to perfection and served with lemon wedges and your choice of dipping sauces. Perfect as a light lunch or dinner, they come together in just 20 minutes, making them a convenient and healthy seafood option.
Ingredients
Scale
Salmon Patty Ingredients
- 2 cans (6 oz each) salmon, drained and bones removed (or about 1 lb fresh cooked salmon, flaked)
- 1/2 cup breadcrumbs (use gluten-free breadcrumbs if preferred)
- 1 large egg
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried parsley (optional, for extra flavor)
- Salt and pepper, to taste
- 2 tablespoons olive oil (or any cooking oil of your choice, for pan-frying)
To Serve
- Lemon wedges, for squeezing
- Tartar sauce or sour cream, for dipping
Instructions
- Prepare the Salmon: If using canned salmon, drain and remove any bones, then flake the salmon into small pieces. If using fresh salmon, cook it first by baking, steaming, or pan-searing, then flake into bite-sized pieces.
- Mix the Patty Ingredients: In a large bowl, combine the flaked salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, fresh lemon juice, garlic powder, onion powder, dried parsley if using, salt, and pepper. Stir thoroughly until the mixture is well combined.
- Form the Patties: Using your hands, shape the salmon mixture into patties approximately 2 inches in diameter. If the mixture feels too wet to hold together, add additional breadcrumbs a little at a time until the mixture firms enough.
- Cook the Patties: Heat the olive oil in a skillet over medium heat. Carefully place the patties in the hot oil and fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Flip the patties gently to prevent them from breaking.
- Serve: Remove the cooked patties from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve the salmon patties warm with lemon wedges for squeezing and dipping sauces such as tartar sauce or sour cream.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Using gluten-free breadcrumbs makes this recipe suitable for gluten-sensitive diets.
- Adjust seasonings to taste, adding more lemon juice or mustard for extra tang.
- Cook the patties over medium heat to prevent burning while ensuring they cook through.
- Leftover patties can be stored in the refrigerator for up to 2 days and reheated in a skillet or oven.
