Easy Salmon Patties Recipe
These salmon patties are tender, flaky, and bursting with flavor.
With a crisp, golden-brown exterior and hearty chunks of salmon,
they’re the perfect meal or appetizer.
Whether you’re using leftover salmon or canned salmon, these patties are a breeze to prepare and disappear quickly!
Serve them with tartar sauce for an extra tasty bite.
For the Salmon Patties
- Canned Salmon – You can use either canned or packed salmon for this recipe, just make sure it’s well-drained.
- Olive Oil – For sautéing the onion and bell pepper, and for frying the patties.
- Unsalted Butter – Aids in crisping up the patties while cooking.
- Yellow Onion – Finely diced, it adds sweetness and flavor.
- Red Bell Pepper – Diced for a little color and sweetness.
- Panko Bread Crumbs – Adds texture and helps hold the patties together.
- Egg – Lightly beaten, binds the ingredients and adds moisture.
- Mayonnaise – Adds creaminess to the mixture.
- Worcestershire Sauce – For a subtle savory flavor.
- Garlic Salt – For seasoning, or use sea salt and garlic powder as a substitute.
- Black Pepper – Freshly ground for seasoning.
- Parsley – Finely chopped, adds a burst of freshness.
For Storing Leftovers
- Once cooled, store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- When ready to eat, reheat in a skillet or air fryer until warm.
Easy Salmon Patties Recipe
Notes
Ingredients:
- 14-15 oz canned or packaged salmon, well-drained
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 medium yellow onion (about 1 cup), finely diced
- 1/2 red bell pepper, seeded and diced
- 1/2 cup Panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic salt (or substitute with 1/2 teaspoon fine sea salt and 1/4 teaspoon garlic powder)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup parsley, finely chopped
Instructions:
- Sauté Vegetables: In a medium skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, for 7–9 minutes until golden and softened. Remove from heat.
- Prepare Salmon Patty Mixture: In a large bowl, combine the flaked salmon, sautéed onion and bell pepper, Panko breadcrumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Mix until well combined.
- Form Patties: Using about a heaping tablespoon of the mixture, shape the patties into 2-inch wide by 1/3 to 1/2-inch thick rounds.
- Cook Patties: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a clean non-stick pan over medium heat. Once hot, add the patties in a single layer. Cook for 3 to 4 minutes per side or until golden brown and cooked through. If the patties brown too quickly, reduce the heat. Transfer the cooked patties to a paper towel-lined plate to drain. Repeat with the remaining patties, oil, and butter.
- You can use leftover cooked salmon instead of canned salmon. Just ensure it's boneless and skinless, and flake it before adding to the mixture.
- If the mixture is too dry to form into patties, add an extra tablespoon of mayonnaise. If it’s too wet, add more breadcrumbs.
- Let the patties cool completely. Store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months. When ready to eat, thaw in the fridge and reheat in a skillet or air fryer until warmed through.
Nutrition
Calories: 94kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 1g
Cholesterol: 24mg | Sodium: 358mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g
Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
1. Can I use fresh salmon instead of canned salmon?
Yes, you can use fresh salmon! Just make sure it’s cooked, boneless, and skinless. Flake it before adding to the mixture. You can either bake, grill, or pan-fry the salmon before using it in the recipe.
2. What if the mixture is too dry to form into patties?
If the mixture is too dry, simply add an extra tablespoon of mayonnaise to help bind the ingredients and give it a creamy texture. If needed, you can also add a little water or broth.
3. Can I use a different type of bread crumbs?
Yes, you can substitute the Panko breadcrumbs with regular breadcrumbs or crushed crackers. Panko provides a light, crispy texture, but any breadcrumbs will work as long as they help bind the patties together.
4. How do I make sure the salmon patties don’t fall apart while cooking?
To prevent the patties from falling apart, make sure the mixture is well combined and not too wet. Form the patties gently, and don’t overcrowd the pan. You can also refrigerate the patties for about 10–15 minutes before cooking to help them hold together better.
5. Can I freeze the salmon patties for later?
Yes, you can freeze the cooked salmon patties! After they cool, place them in an airtight container or freezer bag and freeze for up to 3 months. To reheat, just warm them in a skillet or air fryer until they’re heated through.
