Ohhh yes 😍 salmon patties—crispy on the outside, tender and flavorful on the inside. Perfect for breakfast, lunch, or a light dinner. Here’s a classic recipe:
Classic Salmon Patties
Ingredients (Makes 4–6 patties)
- 1 (14–15 oz) can salmon, drained and flaked (or 1 cup cooked fresh salmon, flaked)
- 1/2 cup breadcrumbs (or crushed crackers)
- 1/4 cup finely chopped onion
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon lemon juice
- Salt & pepper, to taste
- 2–3 tablespoons oil or butter for frying
- Optional: chopped parsley or dill
Optional dipping sauce:
- Tartar sauce, lemon aioli, or ketchup
Instructions
- Mix the ingredients
- In a bowl, combine salmon, breadcrumbs, onion, mayonnaise, egg, mustard, lemon juice, salt, pepper, and herbs if using.
- Gently mix until combined. Don’t overwork—the mixture should hold together but stay light.
- Form patties
- Shape into 4–6 patties (depending on size). Optional: lightly coat with additional breadcrumbs for extra crispiness.
- Chill (optional)
- Refrigerate 15–20 minutes to help patties hold their shape.
- Cook the patties
- Heat oil or butter in a skillet over medium heat.
- Fry patties 3–4 minutes per side until golden brown and heated through.
- Serve
- Serve hot with lemon wedges and your favorite sauce. Great with a side salad, roasted veggies, or on a bun like a salmon burger.
🔥 Tips & Variations
- Use panko breadcrumbs for extra crunch.
- Add a touch of hot sauce or Old Bay seasoning for a flavor kick.
- Can bake in the oven at 375°F (190°C) for 15–20 minutes, flipping halfway, for a lighter version.
- Great for meal prep—store in the fridge for 3 days or freeze before cooking.
This gives you that crispy-on-the-outside, tender-on-the-inside salmon patty that’s restaurant-quality 😏
I can also give a healthier oven-baked version or a mini slider-style version if you want.
Do you want one of those versions?
