Salmon Patties Recipe

This easy salmon patties recipe uses canned salmon, fresh herbs, and simple ingredients for a quick, flavorful meal. Crispy on the outside and tender inside, these patties are perfect for weeknight dinners or light lunches. Made with panko breadcrumbs and seasoned with lemon, garlic, and Dijon mustard, they pair well with sauces like tzatziki or remoulade. Ideal for busy cooks looking for a healthy, protein-rich seafood option that’s ready in under 30 minutes.

Ingredients:

• 1 (14.75 oz) can salmon (see note)
• 1 egg
• 1/4 cup mayonnaise
• 1/2 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped scallions
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Pepper to taste
• 2 tablespoons olive oil (for frying)

Instructions:

1. Drain the canned salmon and place it in a medium bowl. Flake the salmon with a fork. If the salmon contains skin or bones, either mash them into the mixture or remove them according to your preference.
2. Add the egg, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, panko breadcrumbs, scallions, dill, parsley, garlic powder, salt, and pepper to the bowl. Mix gently until just combined.
3. Shape the mixture into six patties, each about 1/2 inch thick.
4. Heat the olive oil in a skillet over medium heat. Once hot, fry the patties in two batches for about 3-4 minutes per side, or until golden brown. Add a little more oil if needed when cooking the second batch.
5. Serve warm with your choice of sauce. Tzatziki, remoulade, or any garlicky mayo or aioli pairs well. Add lemon wedges on the side for extra brightness.

Why You’ll Love This Recipe

These salmon patties are quick to prepare, packed with protein, and full of fresh herbs for a flavorful, wholesome meal. Canned salmon makes this dish budget-friendly and accessible, perfect for weeknight dinners or light lunches.

Tips

• Use panko breadcrumbs for a lighter, crispier texture.
• Don’t overmix the salmon to keep the patties tender.
• Adjust seasonings to your taste, especially salt and pepper.
• Make sure the oil is hot before frying to prevent sticking.

Variations and Substitutions

• Swap fresh dill and parsley for cilantro or chives for a different herbal note.
• Use Greek yogurt instead of mayo for a lighter binder.
• Try gluten-free breadcrumbs to make this recipe gluten-free.
• Add a pinch of cayenne or smoked paprika for a spicy kick.

FAQs

Can I use fresh salmon instead of canned?
Yes, cooked fresh salmon can be used but adjust moisture by adding more breadcrumbs if needed.

How do I store leftovers?
Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep crispy.

Can I freeze salmon patties?
Yes, freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.

Serving

Serve salmon patties with a side salad, steamed vegetables, or roasted potatoes. A tangy sauce like remoulade or tzatziki complements the savory flavors well.

Suggestions

Try these patties on a toasted bun with lettuce and tomato for a delicious salmon burger. Pair with a squeeze of fresh lemon juice and a crisp white wine for a simple, elegant meal.

Salmon Patties Recipe

Recipe by 50Krecipes

0.0 from 0 votes

Servings

Adjust servings

+

–

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• 1 (14.75 oz) can salmon (see note)

• 1 egg

• 1/4 cup mayonnaise

• 1/2 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1/2 teaspoon Worcestershire sauce

• 1/2 cup panko breadcrumbs

• 1/4 cup chopped scallions

• 1 tablespoon chopped fresh dill

• 1 tablespoon chopped fresh parsley

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• Pepper to taste

• 2 tablespoons olive oil (for frying)

Directions

• Drain the canned salmon and place it in a medium bowl. Flake the salmon with a fork. If the salmon contains skin or bones, either mash them into the mixture or remove them according to your preference.
• Add the egg, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, panko breadcrumbs, scallions, dill, parsley, garlic powder, salt, and pepper to the bowl. Mix gently until just combined.
• Shape the mixture into six patties, each about 1/2 inch thick.
• Heat the olive oil in a skillet over medium heat. Once hot, fry the patties in two batches for about 3-4 minutes per side, or until golden brown. Add a little more oil if needed when cooking the second batch.
• Serve warm with your choice of sauce. Tzatziki, remoulade, or any garlicky mayo or aioli pairs well. Add lemon wedges on the side for extra brightness.