Introduction
There’s something wonderfully comforting about a simple dish that tastes like home, and salmon patties are exactly that. Made with just a few pantry staples, these golden, crispy patties come together in minutes yet deliver a hearty, flavorful bite every time. Whether you’re using fresh salmon or reaching for a trusty can, this recipe transforms it into a satisfying meal the whole family will love. Serve them as a quick weeknight dinner, a light lunch, or even tucked into a sandwich bun for a homemade salmon burger. Delicious, versatile, and budget-friendly—these patties will quickly become a go-to favorite in your kitchen.
Ingredients:
- 1 can (14–15 oz) salmon, drained and flaked (or use cooked fresh salmon)
- 1 large egg
- ½ cup breadcrumbs (or crushed crackers)
- ¼ cup onion, finely chopped
- 2 tbsp mayonnaise (or sour cream)
- 1 tbsp Dijon mustard (optional)
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
- 2–3 tbsp oil (vegetable or olive) for frying
Instructions:
- In a medium bowl, combine the flaked salmon, egg, breadcrumbs, onion, mayo, mustard, lemon juice, garlic powder, salt, pepper, and parsley. Mix well until the mixture holds together.
- Shape the mixture into patties (about 6 small or 4 larger ones).
- Heat oil in a skillet over medium heat.
- Fry patties for 3–4 minutes on each side, until golden brown and crispy.
- Remove and place on a paper towel–lined plate to drain excess oil.
Serving Ideas:
- Serve with tartar sauce, aioli, or a squeeze of lemon.
- Pair with a fresh salad, rice, or roasted vegetables.
- Great for salmon burgers on buns with lettuce and tomato.
Storage Method
- Refrigerator: Place cooled salmon patties in an airtight container. Store for up to 3 days. Reheat in a skillet or air fryer to bring back the crispiness.
- Freezer: Arrange cooked patties in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: Avoid the microwave if you want them crispy—use a skillet, oven, or air fryer for the best texture.