Easy Salmon Patties Recipe

Introduction

These easy salmon patties are a quick and flavorful way to enjoy canned or pouched salmon. Crispy on the outside and tender inside, they make a perfect weeknight dinner or a satisfying lunch option.

Ingredients

• 14-15 oz canned salmon or salmon in packets (well drained)
• 2 Tbsp olive oil (divided)
• 2 Tbsp unsalted butter (divided)
• 1 medium yellow onion (1 cup, finely diced)
• 1/2 red bell pepper (seeded and diced)
• 1/2 cup Panko bread crumbs
• 1 large egg (lightly beaten)
• 2 Tbsp mayonnaise
• 1 tsp Worcestershire sauce
• 1 tsp garlic salt (or substitute with 1/2 tsp fine sea salt and 1/4 tsp garlic powder, or season to taste)
• 1/4 tsp freshly ground black pepper
• 1/4 cup parsley (finely minced)

Instructions

1. Step 1: Set a medium skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the finely diced onion and red bell pepper and sauté until golden and softened, about 7 to 9 minutes. Remove the skillet from heat.
2. Step 2: In a large mixing bowl, combine the flaked salmon, sautéed onion and pepper, Panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and minced parsley. Stir gently to combine all ingredients.
3. Step 3: Form the mixture into patties about 2 inches wide and 1/3 to 1/2 inch thick, using about a heaping tablespoonful for each patty.
4. Step 4: In a clean non-stick pan, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat until hot. Add the salmon patties in a single layer and sauté for 3 to 4 minutes per side, or until golden brown and cooked through. Reduce heat if patties brown too quickly.
5. Step 5: Remove cooked patties to a paper-towel-lined plate. Repeat with remaining oil, butter, and patties until all are cooked.

Tips & Variations

• Use fresh breadcrumbs instead of Panko for a softer texture.
• Add a squeeze of lemon juice to the batter for extra brightness.
• Serve with tartar sauce or a simple yogurt-dill sauce for added flavor.
• For a gluten-free version, substitute Panko with gluten-free breadcrumbs or crushed cornflakes.
• Try mixing in finely chopped green onions or dill for an herb twist.

Storage

Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to maintain their crispiness. They can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of canned?

Yes, you can use cooked fresh salmon that’s been flaked. Just ensure it’s fully cooked and drained well before mixing with other ingredients.

What can I add if I don’t have mayonnaise?

You can substitute mayonnaise with Greek yogurt or a small amount of softened cream cheese to help bind the patties and add moisture.

Easy Salmon Patties Recipe

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★★★★★

4.8 from 114 reviews

• Author: Hugo
• Total Time: 30 minutes
• Yield: 8–10 patties 1x

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Description

This Easy Salmon Patties recipe is a delicious and nutritious way to enjoy canned salmon. Perfectly seasoned with garlic, Worcestershire sauce, and fresh parsley, these patties are sautéed to a golden brown for a crispy exterior and tender interior. Ideal for a quick lunch or dinner, they can be served with your favorite dipping sauce or on a bun as a sandwich.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 14–15 oz canned salmon or salmon in packets (well drained)
• 1 medium yellow onion (1 cup, finely diced)
• 1/2 red bell pepper (seeded and diced)
• 1/2 cup Panko bread crumbs
• 1 large egg (lightly beaten)
• 2 Tbsp mayonnaise
• 1 tsp Worcestershire sauce
• 1 tsp garlic salt (or sub with 1/2 tsp fine sea salt and 1/4 tsp garlic powder)
• 1/4 tsp freshly ground black pepper
• 1/4 cup parsley (finely minced)

Cooking Fats

• 2 Tbsp olive oil (divided)
• 2 Tbsp unsalted butter (divided)

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Instructions

1. Sauté Vegetables: Set a medium skillet over medium heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add the finely diced onion and red bell pepper, sautéing until golden and softened, about 7-9 minutes. Once cooked, remove the skillet from heat.
2. Prepare Patties Mixture: In a large mixing bowl, combine the flaked, well-drained salmon, sautéed onion and pepper, Panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and minced parsley. Mix thoroughly to combine all ingredients evenly. Form the mixture into patties, about a heaping tablespoon each, shaping them into approximately 2 inches wide and 1/3 to 1/2 inch thick.
3. Cook Patties: Heat 1 Tbsp olive oil and 1 Tbsp butter in a clean non-stick pan over medium heat until hot. Add the salmon patties in a single layer and sauté for 3-4 minutes per side, or until they are golden brown and cooked through. If the patties brown too quickly, reduce the heat to prevent burning. Remove the cooked patties to a paper-towel-lined plate and repeat the process with remaining oil, butter, and salmon patties.

Notes

• Ensure the salmon is well drained before mixing to avoid soggy patties.
• Panko breadcrumbs provide a light, crispy texture but regular breadcrumbs can also be used if preferred.
• Mayonnaise adds moisture and helps bind the patties; for a lighter version, you can substitute with Greek yogurt.
• Season the patties according to taste; garlic salt can be adjusted or replaced with individual garlic powder and salt.
• Serve patties with lemon wedges, tartar sauce, or a fresh salad for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: American

Keywords: Salmon patties, easy salmon recipe, canned salmon patties, seafood patties, quick dinner, healthy fish patties