Description
These crispy and flavorful Salmon Patties are made with flaky salmon, herbs, and seasonings, then pan-fried to golden perfection. They’re quick to make, packed with protein, and perfect for a light lunch or weeknight dinner.
Ingredients
- 15 ounces canned salmon, drained and flaked (or 2 cups cooked salmon)
- 1/2 cup breadcrumbs
- 1/4 cup finely diced onion
- 1/4 cup finely diced bell pepper (optional)
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons olive oil or butter (for frying)
Instructions
- In a large bowl, combine salmon, breadcrumbs, onion, bell pepper, mayonnaise, mustard, egg, lemon juice, garlic powder, paprika, salt, pepper, and parsley. Mix until evenly combined.
- Form the mixture into 6–8 equal-sized patties, about 1/2 inch thick. If the mixture feels too wet, add a bit more breadcrumbs.
- Heat olive oil or butter in a skillet over medium heat.
- Cook patties for 3–4 minutes per side, or until golden brown and crisp on the outside.
- Remove and place on paper towels to drain excess oil.
- Serve warm with tartar sauce, lemon wedges, or a side salad.
Notes
- Fresh or canned salmon both work well — just make sure to remove any bones and skin.
- For a gluten-free option, use almond flour or gluten-free breadcrumbs.
- Leftover patties can be refrigerated for up to 3 days or frozen for up to 2 months.
- Try adding a dash of hot sauce or Old Bay seasoning for extra flavor.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American