Salmon Patties Recipe
Ready to whip up a quick, healthy meal? Our Salmon Patties Recipe is a simple, delicious twist on fresh seafood, perfect for busy weeknights.
I’ve always loved homemade seafood dishes, and these pan-fried salmon patties have become my go-to. Imagine golden-brown patties sizzling in olive oil, releasing a light aroma of lemon and fresh dill—so comforting, yet bright. Back when my daughter played soccer every Saturday, I needed an easy, protein-rich dinner that felt special but didn’t skimp on health. Each patty boasts about 17g of protein and roughly 500mg of Omega-3, so it’s not just tasty, it’s a smart pick for brain and heart health. Plus, they’re gluten-free if you swap plain breadcrumbs for almond meal, making them a breeze for families with dietary tweaks.
Why You’ll Love This Recipe
Why You’ll Love This Recipe
• No oven needed—just a hot skillet and a drizzle of oil.
• Ready in under 30 minutes—ideal when time’s tight.
• High in protein and Omega-3s—good for muscle repair and heart health.
• Pantry-friendly ingredients—perfect for last-minute meal plans.
• Customizable spices—make it mild, make it zingy.
• Kid-approved texture—crispy outside, tender inside.
• Freezer-friendly—cook extras and stash for quick lunches.
• Simple cleanup—one bowl, one pan, minimal dishes.
Ingredients
Ingredients
• 2 (14-oz) cans wild salmon, drained and flaked (look for BPA-free cans)
• 1 large egg, beaten (or egg substitute for dairy-free)
• 1/2 cup plain breadcrumbs (use gluten-free or almond meal if needed)
• 1/4 cup finely chopped red onion (mild or sweet variety)
• 2 tbsp chopped fresh parsley or dill (fresh for best flavor)
• 1 tsp Dijon mustard (adds tang and binds)
• 1/2 tsp garlic powder (or one small minced clove)
• 1/4 tsp smoked paprika (optional, for warmth)
• Zest of one lemon (freshly grated)
• Salt and pepper, to taste
• 2 tbsp olive oil or avocado oil (for pan-frying)
Tips on ingredients:
– Use whole-grain breadcrumbs for extra fiber.
– Wild salmon offers deeper flavor and higher Omega-3 than farmed.
– Fresh herbs brighten flavor—dried will work but add half as much.
Directions
Directions
1. In a medium bowl, combine drained salmon, beaten egg, breadcrumbs, onion, parsley, Dijon mustard, garlic powder, paprika, lemon zest, salt, and pepper. Gently mix with a fork until ingredients just come together—avoid over-mixing so patties stay tender.
2. Shape mixture into 6 even patties, each about ¾-inch thick. If the salmon seems too wet, add a tablespoon more breadcrumbs; too dry, wet your hands and press firmly.
3. Heat oil in a large nonstick skillet over medium heat. When oil shimmers, add patties without crowding the pan—work in batches if needed.
4. Cook patties 4–5 minutes per side until golden brown and crisp. You’ll know they’re ready when a light crust forms and they release easily from the pan.
5. Transfer cooked patties to a paper-towel-lined plate. Let them rest 2 minutes before serving to lock in juices.
6. Serve warm with lemon wedges, a dollop of Greek yogurt or tartar sauce, and a side salad. You can also tuck patties into soft buns for a quick sandwich twist.
Servings & Timing
Servings & Timing
Makes: 6 patties (serves 3–4)
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Variations
Variations
• Southwest kick: Stir in 1 tbsp finely chopped jalapeño and replace parsley with cilantro.
• Mediterranean style: Add 2 tbsp crumbled feta and 1 tbsp chopped kalamata olives.
• Gluten-free: Swap breadcrumbs for crushed rice crackers or almond meal.
• Air-fryer option: Spray patties lightly with oil and air-fry at 375°F for 8 minutes, flipping halfway.
• Herbed yogurt dip: Mix Greek yogurt with dill, lemon juice, and a pinch of garlic powder.
• Spicy sriracha glaze: Drizzle sriracha mixed with honey over finished patties.
Storage & Reheating
Storage & Reheating
Refrigerator: Store cooled patties in an airtight container for up to 3 days.
Freezer: Layer patties between parchment, seal in freezer bags, and freeze up to 2 months.
To reheat from fridge: Warm in a 350°F oven for 8–10 minutes or pan-fry briefly on medium heat.
To reheat from frozen: Thaw overnight in fridge, then reheat as above. For a quick fix, microwave on medium power for 1–2 minutes, though pan-frying restores crispiness.
Make-ahead tip: Shape patties and freeze uncooked; thaw in fridge before cooking.
Notes
Notes
• If your salmon has skin or bones, pick them out gently—tiny bits add calcium if you’re okay with the crunch.
• I once left out the lemon zest and missed that bright pop; don’t skip it!
• For firmer patties, chill shaped rounds for 10 minutes before frying—they hold shape much better.
• If you prefer a softer interior, swap half the breadcrumbs for cooked quinoa or mashed potato.
FAQs
FAQs
Q: Can I use fresh salmon instead of canned?
A: Yes—use about 1 lb cooked, flaked fresh salmon; just cool it before mixing.
Q: My patties fall apart—what am I doing wrong?
A: Likely too little binder—add more egg or a tablespoon of mayo to help hold them together.
Q: Are these gluten-free?
A: They can be—just swap out regular breadcrumbs for almond meal or certified gluten-free crumbs.
Q: How do I get them crisp without adding too much oil?
A: Use a nonstick skillet and medium heat; flip only once and press patties gently to maintain contact.
Q: Can I bake instead of pan-fry?
A: Absolutely—arrange patties on a greased sheet at 400°F for 12–15 minutes, flipping halfway.
Q: What goes well with salmon patties?
A: A simple green salad, roasted veggies, or whole-grain buns make lovely pairings.
Q: Can I make them spicy?
A: Sure—mix in cayenne, chili flakes, or a dash of hot sauce to suit your heat level.
Q: How can I keep them moist?
A: Don’t overcook; pull them from the pan as soon as they’re golden and let them rest briefly.
Conclusion
Conclusion
These salmon patties blend simple ingredients into a healthy, protein-packed meal you can whip up any night. They’re crispy, fresh, and loaded with Omega-3s—truly a seafood dinner that feels both homey and a bit special. Give them a try, leave a comment with your favorite twist, and be sure to explore my other quick seafood recipes for more simple, delicious meals.
Salmon Patties Recipe
Ingredients
- 2 14-oz cans wild salmon drained and flaked (look for BPA-free cans)
- 1 large egg beaten (or egg substitute for dairy-free)
- 1/2 cup plain breadcrumbs use gluten-free or almond meal if needed
- 1/4 cup red onion finely chopped (mild or sweet variety)
- 2 tbsp fresh parsley or dill chopped fresh for best flavor
- 1 tsp Dijon mustard adds tang and binds
- 1/2 tsp garlic powder or one small minced clove
- 1/4 tsp smoked paprika optional, for warmth
- 1 lemon zest freshly grated
- Salt and pepper to taste
- 2 tbsp olive oil or avocado oil for pan-frying
Instructions
- In a medium bowl, combine drained salmon, beaten egg, breadcrumbs, onion, parsley, Dijon mustard, garlic powder, paprika, lemon zest, salt, and pepper. Gently mix with a fork until ingredients come together.
- Shape mixture into 6 even patties, each about ¾-inch thick. Adjust breadcrumb amount for consistency if needed.
- Heat oil in a large nonstick skillet over medium heat. Cook patties 4–5 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined plate to rest before serving.
- Serve warm with lemon wedges, Greek yogurt or tartar sauce, and a side salad. Alternatively, enjoy them in a sandwich.
