Here’s a straightforward and tasty salmon patties recipe that works with fresh or canned salmon:
Ingredients (makes about 4 patties)
- 1 can (14–15 oz) salmon, drained and flaked (or 1 cup cooked, flaked salmon)
- 1/2 cup breadcrumbs (or panko for extra crunch)
- 1/4 cup finely chopped onion
- 1 large egg
- 1–2 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or butter (for frying)
Instructions
- Mix Ingredients
In a bowl, combine the salmon, breadcrumbs, onion, egg, mayonnaise, mustard, lemon juice, salt, and pepper. Mix until just combined. - Form Patties
Shape the mixture into 4 even patties. If it’s too sticky, wet your hands slightly to make shaping easier. - Cook
Heat olive oil or butter in a skillet over medium heat. Cook patties for 3–4 minutes per side until golden brown and cooked through. - Serve
Serve warm with tartar sauce, a squeeze of lemon, or on a bun like a salmon burger.
Tips
- For extra crispiness, coat patties lightly in flour or breadcrumbs before frying.
- You can add herbs like parsley or dill for more flavor.
- Bake instead of pan-fry: preheat oven to 400°F (200°C), place patties on a greased baking sheet, and bake for 15–20 minutes, flipping halfway through.
If you want, I can also give a healthy, no-bread version that’s lighter but still holds together perfectly. Do you want that version too?
