Description
These easy salmon patties are a quick and delicious meal option made with canned salmon, simple pantry ingredients, and a few seasonings. Crispy on the outside and tender on the inside, they are perfect for a weeknight dinner or a tasty lunch served with your favorite dipping sauce or salad.
Ingredients
Salmon Patties
- 2 cans (14.75 oz each) pink salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup chopped fresh parsley
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 3 tablespoons vegetable oil, for frying
Instructions
- Prepare the Salmon: Drain the canned salmon thoroughly and remove any large bones if desired. Flake the salmon evenly into a medium mixing bowl.
- Mix Ingredients: Add breadcrumbs, finely chopped onion, eggs, mayonnaise, Dijon mustard, parsley, lemon juice, garlic powder, salt, and black pepper to the bowl with salmon. Mix gently until all ingredients are well combined, but do not overmix to keep the patties tender.
- Form Patties: Using your hands, shape the mixture into 6 equal-sized patties, each about 3 inches in diameter and 1/2 inch thick. Place patties on a plate or tray.
- Heat the Oil: Heat vegetable oil in a large non-stick skillet over medium heat until shimmering but not smoking.
- Cook Patties: Carefully place the salmon patties in the hot oil. Cook for 4-5 minutes on each side or until golden brown and heated through. Avoid overcrowding the pan; cook in batches if necessary.
- Drain and Serve: Transfer the cooked salmon patties to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges, tartar sauce, or a fresh salad.
Notes
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- You can add chopped celery or bell pepper for extra crunch and flavor.
- Salmon patties can be baked at 400°F (200°C) for 15-20 minutes if you prefer a healthier alternative to frying.
- Leftover patties can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Using canned salmon with skin and bones provides extra nutrients like calcium; bones can be mashed finely with the salmon.
