Easy Salmon Patties Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
14 salmon patties
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Calories
94 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Easy Salmon Patties Recipe
Description
The Easy Salmon Patties recipe uses well-drained canned or cooked salmon mixed with sautéed onion and red bell pepper for sweetness and texture. Panko breadcrumbs bind the mixture while an egg and mayonnaise provide moisture and help the patties hold their shape. Worcestershire sauce and garlic salt add subtle savory notes.
Patties are cooked in a skillet with butter and olive oil, resulting in a golden crust on the outside while remaining tender inside. The cooking temperature can be adjusted to prevent premature browning. Each patty is about two inches wide and under half an inch thick, ideal for even cooking.
These patties serve well as a main dish paired with salad or vegetables, or as a sandwich filling. They can be made with leftover salmon if skinless and boneless, making it a versatile recipe.
Leftover patties keep well refrigerated for up to three days, or frozen up to three months, and can be reheated in a skillet or air fryer for best texture retention.
Ingredients
- 14-15 oz salmon well drained, canned salmon or salmon in packets
- 2 Tbsp olive oil divided
- 2 Tbsp butter divided, unsalted
- 1 yellow onion 1 cup, finely diced, medium
- 1/2 red bell pepper seeded and diced
- 1/2 cup panko bread crumbs
- 1 egg lightly beaten, large
- 2 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt or sub with 1/2 tsp fine sea salt and 1/4 tsp garlic powder, or season to taste
- 1/4 tsp black pepper freshly ground
- 1/4 cup parsley finely minced
Instructions
- Set a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
- In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.*
- In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute for 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel-lined plate and repeat with remaining oil, butter, and salmon patties.
Notes
- You can substitute canned salmon with cooked, boneless, skinless leftover salmon, breaking it up before use.
- If the mixture is too dry to hold shape, add extra mayonnaise; if too wet, increase breadcrumbs.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months with proper thawing before reheating.
- Reheat gently in skillet or air fryer to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14salmon patties
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1patty | |
| Calories | 94kcal | 5% |
| Carbs | 3g | |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 314mg | 13% |
| Potassium | 134mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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