On a busy weeknight I pull a can of salmon and whisper a plan to the stove, a simple Salmon Patties Recipe that slides from pan to plate in under 20 minutes while homework waits and the table gets set, the kitchen smells like lemon and warm oil and everyone eats faster than I expected.
Why You’ll Love It
These patties are quick, forgiving, and made from pantry staples. They reheat well and please picky eaters. Make them on a weeknight, pack them for lunch, or serve them at a casual weekend dinner, they stretch a small tin of fish into a satisfying meal.
Serves 4
Prep Time: 15 minutes |
Cook Time: 10 minutes |
Total Time: 25 minutes
Ingredients
- 14 oz canned salmon, drained and flaked (about 400 g)
- 1 large egg, beaten
- 1/2 cup plain breadcrumbs (about 60 g)
- 2 tablespoons mayonnaise
- 1/4 cup finely chopped onion (about 40 g)
- 1 tablespoon chopped fresh parsley or dill, optional
- 1 teaspoon lemon zest
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or vegetable oil for frying
- Lemon wedges and tartar sauce for serving
Instructions
- Combine the drained salmon, beaten egg, breadcrumbs, mayonnaise, chopped onion, parsley or dill, lemon zest, salt, and pepper in a medium bowl, mix until evenly combined.
- Shape the mixture into 8 even patties, press lightly so they hold together, if mixture feels too loose add a tablespoon more breadcrumbs.
- Heat the oil in a large nonstick skillet over medium heat until shimmering.
- Add patties in a single layer, do not crowd the pan, cook 3 to 4 minutes per side until golden brown and crisp.
- Transfer to a paper towel lined plate to drain briefly.
- Serve warm with lemon wedges and a small bowl of tartar sauce.
Tips & Tricks
- Use slightly stale breadcrumbs for better binding and texture.
- If patties fall apart chill them 10 minutes in the fridge before frying.
- Do not flip constantly, let a golden crust form for easier turning.
- Taste the mix raw by cooking a small test patty to check seasoning.
- Drain canned salmon well to avoid a soggy mix.
Serving Ideas
- Serve on toasted buns with lettuce and pickles for quick sandwiches.
- Plate with a lemony green salad for a light dinner.
- Offer as appetizers on a cocktail platter with toothpicks and dipping sauce.
- Pack cold patties in lunchboxes with a small sauce container.
- Pair with roasted potatoes and steamed vegetables for a heartier meal.
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, cook and flake about 1 pound of fresh salmon, cool it, then use the same recipe, fresh fish makes the patties more tender.
How do I prevent patties from sticking to the pan?
Make sure the oil is hot and the patties are not overcrowded, let them form a crust before flipping.
Are salmon patties healthy?
They are a good source of protein and omega 3s, controlling the amount of mayo and oil keeps them moderate in calories.
Can I bake them instead of frying?
Yes, brush with a little oil and bake at 425 F for 12 to 15 minutes, flipping once until golden.
Salmon Patties Recipe
These patties are quick, forgiving, and made from pantry staples. They reheat well and please picky eaters. Make them on a weeknight, pack them for lunch, or serve them at a casual weekend dinner, they stretch a small tin of fish into a satisfying meal.
Ingredients
- 14 oz canned salmon, drained and flaked (about 400 g)
- 1 large egg, beaten
- 1/2 cup plain breadcrumbs (about 60 g)
- 2 tablespoons mayonnaise
- 1/4 cup finely chopped onion (about 40 g)
- 1 tablespoon chopped fresh parsley or dill, optional
- 1 teaspoon lemon zest
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or vegetable oil for frying
- Lemon wedges and tartar sauce for serving
Instructions
- Combine the drained salmon, beaten egg, breadcrumbs, mayonnaise, chopped onion, parsley or dill, lemon zest, salt, and pepper in a medium bowl, mix until evenly combined.
- Shape the mixture into 8 even patties, press lightly so they hold together, if mixture feels too loose add a tablespoon more breadcrumbs.
- Heat the oil in a large nonstick skillet over medium heat until shimmering.
- Add patties in a single layer, do not crowd the pan, cook 3 to 4 minutes per side until golden brown and crisp.
- Transfer to a paper towel lined plate to drain briefly.
- Serve warm with lemon wedges and a small bowl of tartar sauce.
Conclusion
These salmon patties are a simple, reliable weeknight option that work in many situations. They come together fast, use common ingredients, and adapt well to changes in flavor or diet. Make a batch, try a variation, and lean on the quick prep when time is tight, you will have a satisfying meal that feels homemade with little fuss.
