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Crispy Salmon Patties

A quick and easy recipe for golden-crisp salmon patties that bring comfort and joy to any dining table.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 patties
Course: Appetizer, Main Course
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans canned salmon (6 oz each, drained very well) Can substitute with 9 oz cooked or leftover salmon, flaked.
  • 1/2 cup panko bread crumbs Adds extra crunch.
  • 1 large egg Acts as a binder.
  • 2 tbsp mayonnaise Can substitute Greek yogurt for a healthier option.
  • 2 tbsp chopped green onions For freshness; feel free to use chives.
  • 1/2 tsp kosher salt Adjust to taste.
  • 1/4 tsp black pepper For a little kick.
  • 2 tbsp olive oil For frying; avocado oil works too.
  • lemon juice Optional for a zesty finish.
  • creamy dill sauce Optional; pairs perfectly!

Method
 

Preparation
  1. Drain the canned salmon, pressing out excess moisture with a fork or paper towels.
  2. In a large mixing bowl, add the drained salmon, panko bread crumbs, egg, mayonnaise, green onions, kosher salt, and black pepper.
  3. Mix gently until combined while maintaining some texture of the salmon.
  4. Form the mixture into 6 equal-sized patties, slightly wetting your hands to avoid sticking.
Cooking
  1. In a skillet over medium heat, add the olive oil and allow it to get hot.
  2. Place the patties in the skillet, making sure not to overcrowd. Cook for 3 to 4 minutes on each side until golden brown and crispy.
  3. Serve warm, garnished with lemon juice and a dollop of creamy dill sauce.

Notes

Optional: For added flavor, consider adding garlic powder or smoked paprika to the mixture. Uncooked patties can be stored in the refrigerator for up to one day. Cooked patties can be frozen for up to three months.