🐟 Best Salmon Patties
Ingredients (makes 4–6 patties):
-
1 can (14–15 oz) salmon (drained, skin and bones removed) or 1 cup cooked fresh salmon, flaked
-
1/2 cup breadcrumbs (plus extra for coating, optional)
-
1/4 cup finely chopped onion
-
2 cloves garlic, minced
-
1/4 cup finely chopped bell pepper or celery (optional)
-
2 large eggs, lightly beaten
-
2 tbsp mayonnaise
-
1 tsp Dijon mustard
-
1 tsp Worcestershire sauce
-
1/2 tsp paprika
-
1/4 tsp black pepper
-
1/4 tsp salt (adjust to taste)
-
2–3 tbsp fresh parsley, chopped
-
2–3 tbsp oil for frying (vegetable or olive oil)
-
Lemon wedges for serving
Instructions:
-
Prepare the Mixture:
-
In a large bowl, combine salmon, breadcrumbs, onion, garlic, bell pepper, eggs, mayonnaise, mustard, Worcestershire sauce, paprika, salt, pepper, and parsley.
-
Mix gently until combined but not overworked.
-
-
Form Patties:
-
Shape mixture into 4–6 patties (about 3 inches wide).
-
Optional: lightly coat each patty in breadcrumbs for extra crispiness.
-
-
Chill (Optional):
-
Place patties on a plate and refrigerate for 15–30 minutes to help them hold together while cooking.
-
-
Cook Patties:
-
Heat oil in a large skillet over medium heat.
-
Fry patties 3–4 minutes per side, until golden brown and cooked through.
-
Remove and drain on paper towels.
-
-
Serve:
-
Serve hot with lemon wedges, tartar sauce, or a simple salad.
-
They’re also delicious in a sandwich with lettuce and tomato.
-
🌟 Tips:
-
For extra flavor, add 1 tsp Old Bay seasoning or a few dashes of hot sauce to the mixture.
-
Leftover patties reheat well in the oven at 350°F for 10–12 minutes.
-
Fresh salmon can be substituted; just cook and flake it before combining with other ingredients.
If you want, I can also give you a Panko-Crusted Oven-Baked Version that’s lighter and super crispy without frying. Do you want me to do that?
