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. Serve them with tartar sauce for an extra tasty bite.
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Servings: 14
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.