Oh yes! 😋 Salmon patties are quick, flavorful, and perfect for breakfast, lunch, or dinner. You can use canned salmon or fresh cooked salmon. Here’s a classic, foolproof recipe:
Classic Salmon Patties
Ingredients (makes 6 patties)
- 1 (14–15 oz) can salmon, drained and flaked (or 1 cup cooked fresh salmon)
- 1 small onion, finely chopped
- 1 egg, beaten
- ½ cup breadcrumbs (panko for extra crunch)
- 2 tbsp mayonnaise (or Greek yogurt)
- 1 tsp Dijon mustard (optional)
- 1 tsp lemon juice
- ½ tsp garlic powder or minced garlic
- Salt & pepper to taste
- 2–3 tbsp oil for frying (vegetable or olive oil)
Instructions
1. Make the mixture
- In a bowl, combine salmon, onion, egg, breadcrumbs, mayo, mustard, lemon juice, garlic, salt, and pepper.
- Mix gently until just combined.
2. Form patties
- Shape mixture into 6 even patties (~2–3 inches wide).
- Chill in fridge for 15–20 minutes (optional but helps them hold together).
3. Cook
- Heat oil in a skillet over medium heat.
- Fry patties 3–4 minutes per side until golden brown and heated through.
- Drain on paper towels.
4. Serve
- With tartar sauce, lemon wedges, or a light salad.
- Great with mashed potatoes, roasted veggies, or on a bun as a salmon burger.
Tips for Success
- Extra crispy: Use panko breadcrumbs or double-coat in breadcrumbs.
- Moist patties: Don’t overmix; folding gently keeps salmon from getting dry.
- Flavor boost: Add chopped fresh herbs (parsley, dill, chives) or a pinch of smoked paprika.
- Make-ahead: Patties can be formed and refrigerated up to a day in advance.
If you want, I can give a “restaurant-style salmon patty” recipe with lemon-dill aioli, a crispier crust, and hidden veggies inside—it’s next-level delicious 😏🐟.
Do you want me to do that?
