Absolutely! Salmon patties are quick, versatile, and perfect for a weeknight dinner or brunch 🐟✨. Here’s a classic recipe that’s crispy on the outside and tender inside.
Classic Salmon Patties
Ingredients
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2 cans (14–15 oz) salmon, drained and flaked (or 1 lb cooked fresh salmon, flaked)
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1 cup breadcrumbs (or panko for extra crisp)
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2 eggs, beaten
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¼ cup finely chopped onion
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2 tbsp mayonnaise or Greek yogurt
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1 tsp Dijon mustard
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1 tsp lemon juice
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½ tsp garlic powder (optional)
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¼ tsp black pepper
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2–3 tbsp oil or butter for frying
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Optional: chopped parsley or dill for freshness
Instructions
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Mix ingredients
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In a large bowl, combine salmon, breadcrumbs, onion, eggs, mayo, mustard, lemon juice, and seasonings.
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Mix until combined, but don’t overwork—it should hold together but stay tender.
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Form patties
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Shape into 6–8 patties, about ¾ inch thick.
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Cook
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Heat oil or butter in a skillet over medium heat.
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Fry patties 3–4 minutes per side, until golden brown and crispy.
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Serve
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Serve warm with lemon wedges, tartar sauce, or a simple yogurt-dill sauce.
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Tips & Variations
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Healthier version: Bake at 375°F / 190°C for 15–20 minutes, flipping halfway.
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Add veggies: Finely grated carrot, zucchini, or bell pepper for extra flavor and moisture.
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Spicy twist: Add a pinch of cayenne or smoked paprika.
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Make-ahead: Patties freeze well; freeze uncooked and cook from frozen, adding a few extra minutes.
If you want, I can also give you a crispy oven-baked version that’s low-fat but still crunchy, or a gourmet version with fresh herbs and lemon aioli.