Salmon Patty Recipe

Name: Salmon Patty Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 (14-ounce) can wild salmon (drained and flaked); 1/2 cup plain breadcrumbs (substitute almond meal or GF crumbs); 2 tablespoons red onion (finely chopped); 2 tablespoons fresh parsley (chopped); 1 large egg (lightly beaten); 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon dried dill or fresh dill; 1/4 teaspoon smoked paprika (optional); Salt and pepper (to taste); 2 tablespoons olive oil or avocado oil (for pan-frying)

Meet your new weeknight hero: a quick, healthy, homemade seafood delight that’s ready in under 30 minutes. This Salmon Patty Recipe is easy, pan-fried to golden perfection, and just as delicious for dinner as it is piled on a hearty salad or tucked into a bun.

I’ve been making salmon patties since my kids were little, inspired by Sunday brunches at Mom’s house. What makes these patties unique? They’re light on filler, packed with omega-3s, and lean enough to feel good about. According to the USDA, a 3-ounce serving of salmon delivers about 1.8 grams of heart-healthy omega-3 fatty acids—so every bite gives you a smoothing boost for your brain and heart. Plus, swapping out store-bought mixes for this homemade version means you control the salt, the binder, and the herbs. Whether it’s a quick lunch or a summer potluck star, this recipe fits any season—especially when fresh fish is at peak.

Why You’ll Love This Recipe

• No oven needed—pan-fried in just minutes
• Quick prep: under 20 minutes from fridge to skillet
• Healthy boost: rich in protein and omega-3s
• Gluten-free option with almond meal or GF breadcrumbs
• Family-friendly: mild flavor even picky eaters adore
• Budget-wise: canned or fresh salmon both work
• Versatile: serve as sliders, salad toppers, or sandwiches
• Pan-fried to crisp perfection without deep‐frying

Ingredients

• 1 (14-ounce) can wild salmon, drained and flaked (or 1½ cups cooked, diced fresh salmon)
• ½ cup plain breadcrumbs (substitute almond meal or gluten-free crumbs)
• 2 tablespoons finely chopped red onion (Vidalia or sweet onion for mild bite)
• 2 tablespoons chopped fresh parsley (flat-leaf, washed and dried)
• 1 large egg, lightly beaten (or flax “egg” for vegan tweak: 1 tbsp flaxmeal + 3 tbsp water)
• 1 teaspoon Dijon mustard (adds tang; yellow mustard works too)
• ½ teaspoon garlic powder
• ½ teaspoon dried dill or 1 tablespoon fresh dill, minced
• ¼ teaspoon smoked paprika (optional, for a hint of warmth)
• Salt and pepper, to taste (start with ½ teaspoon salt)
• 2 tablespoons olive oil or avocado oil, for pan-frying

Ingredient Tips:
– Use canned salmon with bones for extra calcium; mash bones fine as you flake.
– Fresh parsley brightens flavor; cilantro or chives also shine.
– If you want extra crispiness, chill formed patties for 10 minutes before cooking.

Directions

1. In a medium bowl, combine flaked salmon, breadcrumbs, onion, and parsley. Stir gently to mix ingredients without over-mashing the fish.
2. Add the egg, Dijon, garlic powder, dill, paprika, salt, and pepper. Mix until just combined—overworking leads to tough patties.
3. Divide the mixture into 6 portions (about ⅓ cup each). Shape each portion into a ¾-inch thick patty. If the mix feels too wet, add a tablespoon more breadcrumbs.
4. Place patties on a plate, cover, and chill in the fridge for at least 10 minutes. This step helps them hold together and crisp up nicely.
5. Heat oil in a large nonstick or cast-iron skillet over medium heat. You’ll know it’s ready when a drop of water sizzles instantly.
6. Carefully add patties without crowding the pan. Cook 3–4 minutes per side, until golden brown and cooked through. Flip gently with a spatula to keep edges intact.
7. Transfer cooked patties to a paper-towel–lined plate to drain excess oil. Let rest for a minute—this seals in juices.
8. Serve warm with lemon wedges, tartar sauce, or yogurt-dill dip. They’re also heavenly on toasted buns with avocado slices.

Servings & Timing

Yield: 6 salmon patties (serves 3–4)
Prep Time: 15 minutes (plus 10 minutes chilling)
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

• Southwestern Twist: Stir in 1 chopped jalapeño and ½ teaspoon chili powder.
• Lemon-Herb: Add zest of one lemon and swap parsley for mint and basil.
• Curry Kick: Mix in 1 teaspoon mild curry powder and serve with mango chutney.
• Mediterranean Style: Fold in 2 tablespoons crumbled feta and a handful of chopped olives.
• Panko Crunch: Use panko breadcrumbs for extra crunch and pan-fry in a bit more oil.

Storage & Reheating

Refrigerate cooked patties in an airtight container for up to 3 days. For longer storage, freeze patties on a tray until firm, then wrap individually in plastic wrap and place in a freezer bag for up to 2 months. To reheat, thaw in fridge overnight, then warm in a skillet over low heat for 3–4 minutes per side or bake at 350°F for 10–12 minutes. Patties can also be made ahead and kept uncooked in the fridge (covered) for up to 1 day—just add 1–2 extra minutes of cook time.

Notes

• I learned that resting the patties is key—skip chilling, and they tend to fall apart.
• If your mix seems dry, add a teaspoon of olive oil or a splash of milk to bind.
• For extra flavor depth, sauté onions before mixing them in.
• Taste your salmon before seasoning; canned brands vary in salt.

FAQs

Q: Can I use fresh salmon instead of canned?
A: Absolutely—just poach or grill a 6-ounce fillet, let cool, then flake.

Q: How do I prevent patties from sticking?
A: A well-seasoned cast-iron or nonstick pan plus a hot surface keeps them from clinging.

Q: Are these gluten-free?
A: Swap breadcrumbs for almond meal or certified gluten-free crumbs to suit GF diets.

Q: What if I don’t have an egg?
A: Use a flax “egg” (1 tbsp flaxmeal + 3 tbsp water) or a heaping tablespoon of Greek yogurt.

Q: Can I bake them instead of frying?
A: Yes—place on a parchment-lined sheet, spray with oil, and bake at 400°F for 12–15 minutes.

Q: How can I make them spicier?
A: Stir in cayenne pepper or hot sauce to taste; fresh chilies work too.

Q: Is this kid-friendly?
A: Very—just leave out strong spices and serve with ketchup or mild yogurt dip.

Conclusion

These salmon patties combine ease, health, and flavor in one pan-fried package—perfect for busy nights or laid-back gatherings. Give them a try, share how they turn out in the comments, and don’t forget to explore more quick seafood recipes right here. Happy cooking!