Salmon patties : These Salmon Patties from Canned Salmon are a quick and budget-friendly way to enjoy a healthy, flavorful meal any day of the week. With crispy golden edges and tender, flaky insides, these patties are bursting with the rich, savory taste of salmon, perfectly balanced by fresh herbs and a hint of zesty citrus.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes with minimal prep.
- Affordable: Canned salmon is cost-effective without sacrificing quality or nutrition.
- Versatile: Great for main dishes, sandwiches, or even snacks.
- Healthy: Loaded with nutrients like omega-3s and high-quality protein.
Tips and Tricks for Perfect Salmon Patties
- Choose the Right Salmon: Opt for canned salmon with bones and skin for added nutrients (they’re soft and mashable), or use boneless for a smoother texture.
- Binding Matters: Use eggs and breadcrumbs (or panko) to hold the patties together. If you’re gluten-free, almond flour or crushed gluten-free crackers work well.
- Flavor Boosters: Add finely chopped onion, garlic, fresh herbs (like dill or parsley), and a squeeze of lemon juice for a zesty kick.
- Consistency Check: If the mixture is too wet, add more breadcrumbs; if too dry, a splash of milk or broth can help.
- Chill the Mixture: Refrigerate for 15–30 minutes before forming patties to prevent crumbling during cooking.
Variations to Try
- Herb-Infused: Mix in dill, cilantro, or chives for a fresh twist.
- Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
- Cheesy Goodness: Incorporate shredded cheddar or Parmesan for extra richness.
- Asian-Inspired: Use soy sauce, ginger, and green onions, and serve with a sesame dipping sauce.
- Mediterranean Flair: Add sun-dried tomatoes, olives, and feta cheese.
How to Serve Salmon Patties
- As a Main Course: Pair with a fresh salad, roasted veggies, or a side of mashed potatoes.
- In a Sandwich: Tuck a patty into a bun with lettuce, tomato, and tartar sauce for a hearty salmon burger.
- As an Appetizer: Serve mini-sized patties with a creamy dipping sauce.
- With a Grain Bowl: Top quinoa, rice, or farro with a salmon patty and a drizzle of tahini or yogurt sauce.
How to Store and Reheat
- Refrigerate: Store cooked patties in an airtight container for up to 3 days.
- Freeze: Place cooked patties in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll last up to 3 months.
- Reheat: Warm patties in a skillet over medium heat, or bake at 350°F (175°C) until heated through. For frozen patties, thaw in the fridge overnight before reheating.
Recipe FAQs
Can I use fresh salmon instead of canned?
Absolutely! Cook and flake the fresh salmon before using it in the recipe. This works especially well for leftover salmon.
What can I use instead of breadcrumbs?
Crushed crackers, oatmeal, almond flour, or even mashed potatoes are great substitutes for breadcrumbs.
How do I prevent the patties from falling apart?
Ensure you have enough binding ingredients (like eggs and breadcrumbs), and refrigerate the mixture before forming patties.
Can I bake salmon patties instead of frying?
Yes! Preheat your oven to 400°F (200°C), place the patties on a greased baking sheet, and bake for 15–20 minutes, flipping halfway through.
Are salmon patties kid-friendly?
Definitely. The mild flavor and crispy texture make them a hit with kids. You can omit strong flavors like onions or spices if needed.
Salmon patties
Salmon patties : These Salmon Patties from Canned Salmon are a quick and budget-friendly way to enjoy a healthy, flavorful meal any day of the week.
Ingredients
- 1 egg
- 1 tsp grated lemon zest
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp paprika
- ¼ tsp cayenne
- ¼ tsp ground black pepper
- 1 (14.75 oz) can salmon, drained
- ½ cup panko breadcrumbs
- ¼ cup minced red bell pepper
- ¼ cup sour cream
- 1 tbsp all-purpose flour
- 3 tbsp olive oil (for frying)
- Sauce for Salmon Patties (optional, for serving)
Instructions
- In a large bowl, whisk together the egg, lemon zest, onion powder, garlic powder, salt, paprika, cayenne, and black pepper until smooth.
- Add salmon, breadcrumbs, red bell pepper, sour cream, and flour. Gently mix with a fork until just combined.
- Line a small rimmed baking pan with parchment paper. Form the salmon mixture into ¼-cup patties about ½-inch thick and place them on the pan.
- Chill in the fridge for at least 30 minutes.
- Preheat the oven to 350°F. Heat olive oil in a large nonstick skillet over medium heat.
- Fry the patties in batches, cooking 4–6 minutes per side until golden brown.
- Transfer the patties to the baking pan (remove parchment) and bake for 4–6 minutes, or until they reach 165°F in the center.
- Pair your salmon patties with your favorite dipping sauce or enjoy them as-is for a delicious treat!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 443Total Fat 28gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 20gCholesterol 110mgSodium 622mgCarbohydrates 21gFiber 2gSugar 4gProtein 25g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
With these tips, variations, and serving ideas, making salmon patties from canned salmon is easier and more enjoyable than ever. Whether you’re cooking for your family, meal prepping, or experimenting with flavors, this recipe is sure to become a staple in your kitchen.
Check my other salmon recipes:
