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This salmon patties recipe is an inexpensive pantry meal that's ready in just 30 minutes. They turn out ultra crispy on the outside with a flaky and moist inside, packed with fresh herbs that brighten the flavor. Perfect for a quick dinner or even impressing guests without too much fuss.
I first made these salmon patties on a busy weeknight when I had just a can of salmon and some herbs leftover. Now they’re a go-to whenever I want something quick and satisfying that doesn’t feel like a compromise.
Ingredients
- Canned salmon: choose sockeye if you can for better flavor and color pink salmon works well too
- Egg: acts as the binder to hold the patties together
- Mayonnaise: adds moisture and richness to keep the patties tender
- Lemon juice: brightens the flavors and balances the richness
- Dijon mustard: brings a subtle tang and depth to the mix
- Worcestershire sauce: adds umami complexity so don’t skip it
- Panko breadcrumbs: essential for light yet crispy patties use fresh for best crunch
- Chopped scallions: give fresh onion brightness without overpowering
- Fresh dill: adds a distinct herbal note that complements salmon wonderfully
- Fresh parsley: balances the dill and adds herbaceous freshness
- Garlic powder: a gentle garlic flavor that enhances without dominating
- Salt and pepper: season to taste for that perfect balance
- Olive oil: for frying which crisps the outside perfectly while keeping the inside tender
Step-by-Step Instructions
- Scoop and Flake the Salmon:
- Drain the canned salmon and place it in a medium bowl. Use a fork to flake the salmon into small chunks. If your salmon includes bones or skin, mash the soft bits in or carefully pick out any pieces you don’t want in your patties.
- Mix the Ingredients Gently:
- Add the egg mayonnaise lemon juice Dijon mustard Worcestershire sauce panko breadcrumbs scallions dill parsley garlic powder salt and pepper to the bowl with the salmon. Stir everything together gently until just combined to keep the mix tender.
- Shape the Patties:
- Divide the mixture into six equal portions and form each into a patty about half an inch thick. Don’t overwork them or they might become tough.
- Heat the Pan and Fry the Patties:
- Pour olive oil into a skillet and heat it over medium heat for a few minutes until shimmering. Cook the patties in batches frying each side for about 3 to 4 minutes until golden and crispy. Add a splash more olive oil for the second batch if the pan seems dry.
- Serve Warm:
- Transfer the patties to a plate and serve immediately. I love these with a dollop of tzatziki or remoulade sauce and some fresh lemon wedges to squeeze over.
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My favorite ingredient here is definitely the fresh dill. It effortlessly lifts the salmon to another flavor dimension reminding me of summer dinners at my grandmother’s house where fresh herbs were always on the table. The crispy exterior and herbaceous notes make these patties a family favorite.
Storage Tips
You can store leftover patties in an airtight container in the refrigerator for up to three days. To reheat pop them in a hot skillet or oven to keep the outside crisp. For longer storage freeze cooked patties on a baking sheet until solid then transfer to a freezer bag for up to a month. Reheat from frozen carefully to retain texture.
Ingredient Substitutions
If canned salmon isn't available cooked fresh salmon works wonderfully especially leftovers. Swap mayo for Greek yogurt for a lighter patty but expect a slight tang. Use regular breadcrumbs if panko is not on hand though the texture won’t be quite as light and crisp. Fresh herbs can be swapped with dried if needed using about a third of the amount.
Serving Suggestions
Serve these patties with a simple green salad or crispy roasted potatoes for a balanced meal. A side of pickled vegetables or coleslaw adds crunch and acidity that pairs beautifully. Don’t forget the lemon wedges a squeeze just before eating brightens the whole dish. For sauces anything garlicky like aioli or a herbed yogurt sauce really complements the salmon’s richness.
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Frequently Asked Questions
- → Can I use fresh salmon instead of canned?
Yes, cooked fresh salmon works well as a substitute. Simply flake leftover cooked salmon or bake a piece before mixing it with the other ingredients.
- → What herbs enhance the flavor best?
Fresh dill and parsley complement the salmon’s flavor beautifully, adding a bright, herbaceous note to the patties.
- → How do I get the patties crispy?
Fry the patties in olive oil over medium heat, allowing about 3-4 minutes per side until they turn golden brown and develop a crispy crust.
- → Can I bake these patties instead of frying?
Baking is possible but may yield a softer exterior. For a crispier texture, pan-frying is recommended.
- → What sauces pair well with these patties?
Try serving with tzatziki, remoulade, or a garlicky mayo or aioli. A squeeze of fresh lemon juice also enhances the flavors.