Salmon patties are a straightforward and satisfying dinner that comes together with ingredients you might already have in your pantry. Using canned salmon makes them an affordable and convenient meal for any night of the week.
From start to finish, you can have these on the table in about 30 minutes. They are tender on the inside with a lightly crisp, golden-brown crust, making them a wonderful way to enjoy fish.
Why is Salmon Patties a Must-Try?
Sautéing the onions and peppers before adding them to the mix softens their texture and brings out a gentle sweetness that complements the salmon.
Panko breadcrumbs create a lighter, airier texture in the patties compared to traditional breadcrumbs, which can be dense.
Using a combination of butter and oil for frying gives you the best of both worlds: the rich flavor of butter and the higher smoke point of oil to prevent burning.
Ingredients for Salmon Patties
• Canned Salmon: You can use either skinless, boneless salmon or traditional pink salmon with skin and bones. If using the latter, you can mash the soft bones for extra calcium or remove them.
• Panko Breadcrumbs: If you don’t have panko, you can substitute an equal amount of plain or Italian-style breadcrumbs. Crushed saltine crackers also work.
• Mayonnaise: This is a key binder that also adds moisture and richness. For a lighter version, you could try Greek yogurt, though the texture will be slightly different.
• Bell Pepper: Red bell pepper is used here for its sweetness, but orange or yellow bell peppers are good substitutes. Green bell pepper will have a more savory, less sweet flavor.
Exact quantities are in the recipe card below.
How to Make Salmon Patties
Step 1: Cook the Vegetables
First, heat half the butter and oil in a skillet. Sauté the diced onion and bell pepper over medium heat until they are soft and fragrant. This step builds a flavorful base for the patties.
Step 2: Combine the Patty Mixture
In a large bowl, flake the drained canned salmon with a fork. Add the cooked vegetables, panko, egg, mayonnaise, and seasonings. Gently mix everything until it’s just combined to keep the patties tender.
Step 3: Form and Fry the Patties
Shape the salmon mixture into 8 patties. Heat the remaining butter and oil in the skillet and cook the patties in two batches. Fry them for about 3-4 minutes on each side until they are golden brown and fully cooked.
What to Serve with Salmon Patties
Serve these patties warm with a side of coleslaw or a simple green salad. A squeeze of lemon juice or a dollop of tartar sauce pairs nicely with them.
Expert Tips for Salmon Patties
For food safety, ensure the salmon patties are cooked to a minimum internal temperature of 145°F (63°C).
If the mixture seems too wet to form patties, you can add another tablespoon or two of panko breadcrumbs.
Letting the vegetable mixture cool slightly before adding it to the bowl prevents the egg from scrambling.
If the patties are browning too quickly, reduce the skillet heat to medium-low.
How to Store and Freeze Salmon Patties
Store leftover patties in an airtight container in the refrigerator for up to 3 days. They are not ideal for freezing as the texture can change upon thawing. Reheat gently in a lightly oiled skillet over medium-low heat or in a 350°F (175°C) oven until warmed through.
Salmon Patties Recipe FAQs
Can I make these with fresh salmon?
Yes. You will need about 12 ounces of fresh salmon fillet. Bake or poach it until cooked through, then let it cool and flake it with a fork before proceeding with the recipe.
Why are my salmon patties falling apart?
This can happen if the mixture is too wet or not mixed enough to bind. Make sure your salmon is drained very well. If the mix still feels loose, add a bit more panko. Chilling the formed patties for 15-20 minutes before frying can also help them hold their shape.
Can I bake these instead of frying them?
Yes, you can bake them for a lower-fat option. Place the patties on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and cooked through. They will be less crisp than the pan-fried version.
Salmon Patties
Ingredients
- 1 can salmon (425 g) drained well, 15-ounce
- 2 tbsp olive oil divided, 30 ml
- 2 tbsp unsalted butter divided, 28 g
- 1 medium yellow onion finely diced, about 1 cup / 150 g
- 1/2 red bell pepper finely diced, about 3/4 cup / 75 g
- 1/2 cup Panko breadcrumbs 25 g
- 1 large egg lightly beaten
- 2 tbsp mayonnaise 30 g
- 1 tsp Worcestershire sauce 5 ml
- 1 tsp garlic salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley finely chopped, 10 g
Instructions
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium skillet over medium heat. Add the diced onion and bell pepper. Sauté for 7-9 minutes until softened and lightly golden. Remove from the heat and let cool for a few minutes.
- While the vegetables cook, place the drained salmon in a large bowl and use a fork to flake it into small pieces.
- Add the cooked onion and pepper mixture to the bowl with the salmon. Add the panko breadcrumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, pepper, and parsley.
- Gently stir everything together until just combined. Be careful not to overmix. Let the mixture rest for 5 minutes to help it bind.
- Divide the mixture into 8 equal portions and shape them into patties about 1/2-inch (1.25 cm) thick.
- Wipe out the skillet and heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Carefully place 4 patties in the skillet.
- Cook for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C) on an instant-read thermometer. Transfer the cooked patties to a plate.
- Repeat with the remaining 4 patties. Serve warm.
Notes
