These easy Salmon Patties are crispy on the outside, tender and flavorful on the inside, and made with simple ingredients. They’re a delicious way to turn canned or cooked salmon into a satisfying meal in just a few minutes.
Ingredients
- 1 can (14–15 oz) salmon, drained and flaked
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup finely chopped onion
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- 2 tablespoons vegetable or olive oil, for frying
Instructions
1. Prepare the Mixture
In a large bowl, add the drained salmon and flake it with a fork. Add the egg, breadcrumbs, onion, mayonnaise, lemon juice, Dijon mustard, parsley, garlic powder, paprika, salt, and black pepper.
Mix gently until everything is well combined.
2. Form the Patties
Divide the mixture into about 6 equal portions. Shape each portion into a firm patty about ½ inch thick.
If the mixture feels too wet, add another tablespoon or two of breadcrumbs.
3. Cook the Patties
Heat the oil in a large skillet over medium heat. Carefully place the salmon patties in the hot oil.
Cook for about 3–4 minutes per side, or until golden brown and crispy on both sides and heated through.
4. Serve
Transfer the patties to a paper towel-lined plate to remove excess oil. Serve immediately with lemon wedges, tartar sauce, or your favorite dipping sauce.
Tips for the Best Salmon Patties
- Drain the salmon well so the patties hold together.
- Don’t make the patties too thick, or the centers may not heat evenly.
- Chill the formed patties for 15–20 minutes before frying for firmer patties.
- Use panko breadcrumbs for an extra-crispy coating.
- Add a little cayenne pepper or hot sauce if you like some heat.
What to Serve With Salmon Patties
Serve them with mashed potatoes, roasted vegetables, coleslaw, green salad, rice, or steamed broccoli. They also make a great sandwich when served on a toasted bun with lettuce, tomato, and tartar sauce.
Storage
Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or air fryer until warmed through and crispy.