Crispy Salmon Patties

These crispy salmon patties come together quickly and use simple pantry ingredients to deliver a flavorful and satisfying meal. Whether you need a light lunch or a quick dinner, these patties offer a comforting option that pairs beautifully with a tangy dipping sauce or fresh lemon.

I first tried making salmon patties when I was short on time and ingredients but wanted something hearty. Ever since, they have become my go-to when I want something quick that still feels special.

Ingredients

• Canned salmon: boneless and skinless preferred for ease; look for wild-caught if possible for better flavor
• Egg: acts as a binder to hold the patties together; use fresh for best texture
• Mayonnaise: adds moisture and richness; you can substitute with Greek yogurt in a pinch
• Lemon juice: adds brightness and balances the richness of the salmon
• Dijon mustard: gives a subtle tang and depth of flavor
• Worcestershire sauce: enhances umami; use a quality brand for best results
• Panko breadcrumbs: keep patties light and crispy; opt for fresh if you can
• Chopped scallions: provide a mild onion flavor and freshness
• Fresh dill and parsley: add herbaceous notes that complement the salmon; fresh herbs always elevate the final dish
• Garlic powder: a subtle layer of savory flavor
• Salt and pepper: essential for seasoning; adjust according to taste
• Olive oil: for frying; choose extra virgin for flavor but regular works fine

Step-by-Step Instructions

Scoop and Flake the Salmon:

Drain the canned salmon thoroughly and use a fork to flake it into a medium bowl. If you are using salmon with skin or bones, decide whether to mash the bones in for extra calcium or remove them according to your preference.

Mix the Ingredients:

Add the egg, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, panko breadcrumbs, chopped scallions, dill, parsley, garlic powder, salt, and pepper to the salmon. Use a gentle folding motion to combine everything evenly. Avoid overmixing to keep the patties tender.

Form the Patties:

Divide the mixture into six equal portions and gently shape each into a patty about a half inch thick. This thickness allows for a crispy exterior and juicy interior.

Heat and Fry:

Warm the olive oil over medium heat in a skillet. Cook the patties in batches to avoid overcrowding the pan, about three to four minutes per side until they are golden and crisp. Add more oil between batches if necessary to maintain a nice fry.

Serve Warm:

Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil. Serve them warm with your favorite dipping sauce or simply a squeeze of fresh lemon juice.

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My favorite part about this recipe is the burst of fresh herbs in every bite. It reminds me of weekend lunches with my family when we would gather around the table and savor these patties served with a simple lemon yogurt sauce. They never last long and always bring smiles.

Storage Tips

Cooked patties keep well in an airtight container in the refrigerator for up to three days. Simply reheat gently in a skillet to revive their crispiness. You can also freeze the uncooked patties for up to a month by placing them on a lined tray until firm, then transferring to a freezer bag.

Ingredient Substitutions

If you don’t have fresh dill or parsley, dried herbs work but use about a third of the amount since dried herbs have a stronger flavor. You can swap panko breadcrumbs with crushed crackers or cornflakes for a different texture. Mayonnaise can be swapped with Greek yogurt to lighten the recipe and add tang.

Serving Suggestions

Serve the patties on toasted buns with lettuce and tomato for a classic salmon burger. They also pair wonderfully with a simple salad of mixed greens or roasted vegetables. For dipping, tartar sauce or a lemon-herb aioli are great options to enhance the flavors.

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Frequently Asked Questions

→ What type of salmon works best for these patties?

Canned boneless, skinless salmon is ideal for easy preparation and a tender texture. If using fresh salmon, ensure it is cooked and flaked before mixing.

→ How can I make the patties crispier?

Cooking the patties in enough olive oil over medium heat and allowing them to brown undisturbed will create a crisp golden crust.

→ Can I add other herbs to the mixture?

Yes, fresh herbs like dill, parsley, and scallions complement the salmon well, but feel free to experiment with chives or cilantro for different flavor notes.

→ Is it necessary to use panko breadcrumbs?

Panko breadcrumbs give the patties a light, crispy exterior, but fine breadcrumbs or crushed crackers can be used as alternatives.

→ What are good accompaniments for serving?

These patties pair nicely with tartar sauce, aioli, or a lemon-herb yogurt dip to enhance their savory taste.

→ Can the patties be prepared ahead?

Yes, shape the patties and refrigerate them for up to 24 hours before cooking to save time without compromising texture.