Introduction: Classic Salmon Patties are a quick, easy, and delicious way to enjoy salmon. With a crispy golden crust on the outside and tender, flavorful salmon on the inside, these patties are a great option for a light dinner or a satisfying appetizer. Combining canned or fresh salmon with breadcrumbs, herbs, and a few simple seasonings, these patties are both budget-friendly and versatile.
Ingredients:
2 cans (6 oz each) pink or red salmon, drained and flaked (or use 1 lb fresh cooked salmon, flaked)
1/2 cup breadcrumbs (use plain or seasoned)
1/4 cup mayonnaise
1 egg, beaten
1/4 cup finely chopped onion
1 tbsp Dijon mustard (optional)
1 tbsp lemon juice
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt (adjust to taste)
2-3 tbsp vegetable oil (for frying)
Fresh parsley (optional, for garnish)
Instructions:
Prepare the salmon: If using canned salmon, drain it well and remove any bones or skin. Flake the salmon into small pieces with a fork. If using fresh cooked salmon, flake it similarly.
Mix the ingredients: In a large bowl, combine the flaked salmon, breadcrumbs, mayonnaise, beaten egg, chopped onion, Dijon mustard (if using), lemon juice, garlic powder, salt, and pepper. Stir everything together until well combined.
Form the patties: Using your hands, shape the salmon mixture into small patties, about 2-3 inches in diameter, depending on your preference.
Heat the oil: In a large skillet, heat the vegetable oil over medium heat. Once the oil is hot, carefully place the salmon patties in the skillet, cooking in batches if necessary.
Cook the patties: Fry the patties for about 3-4 minutes on each side, or until they are golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
Drain and serve: Once the patties are cooked, transfer them to a paper towel-lined plate to drain excess oil. Garnish with fresh parsley, if desired.
Description: Classic Salmon Patties offer a delightful combination of tender, flaky salmon and crispy, golden exteriors. This recipe uses simple pantry ingredients to create a flavorful dish that’s rich in protein and healthy fats. The mayo and egg help bind the patties together, while the breadcrumbs provide a satisfying crunch. With a touch of lemon and Dijon mustard, the patties are bright and flavorful, making them perfect for a light meal or an easy weeknight dinner.
Tips:
Binding the patties: If your mixture feels too wet and the patties are falling apart, add a little more breadcrumbs until the consistency is firm enough to hold together. If it’s too dry, add a bit more mayo or a teaspoon of water to adjust.
Serving suggestions: Serve the patties with a simple side salad, coleslaw, or steamed vegetables. They also pair wonderfully with a dollop of tartar sauce or a squeeze of fresh lemon juice.
Make ahead: You can prepare the salmon mixture and shape the patties ahead of time. Store them in the fridge for up to a few hours before frying.
Leftovers: Leftover patties can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to preserve their crispiness.
Variations:
Add-ins: Feel free to customize the patties with additional ingredients like chopped bell peppers, celery, or fresh herbs such as dill or parsley for extra flavor.
Spicy version: Add a pinch of cayenne pepper, a few dashes of hot sauce, or finely chopped jalapeños to give the patties a spicy kick.
Baked salmon patties: For a healthier option, bake the patties at 375°F (190°C) on a parchment-lined baking sheet for 12-15 minutes, flipping halfway through, until golden brown.
Corrections:
If your patties are falling apart during frying, it may be because the mixture is too wet. Add more breadcrumbs to firm up the texture.
If you prefer a lighter version, you can reduce the amount of mayonnaise or substitute with Greek yogurt.
Enjoy:
Serve your classic salmon patties hot, paired with a side of your choice or on a bun for a quick salmon burger. They are perfect for a family dinner, meal prep, or a simple weeknight meal. Enjoy the crispy, flavorful bites that are as easy to make as they are to devour!
