Salmon Patties
Tender salmon patties with bell pepper and onion, pan-fried until golden brown for a quick weeknight dinner.
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
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.