5 from 896 votes
Easy Salmon Patties Recipe
These salmon patties are made from flaked canned or packet salmon combined with sautéed onions and red bell peppers, panko breadcrumbs, and seasoning to form tender, flavorful patties. Fried in butter and olive oil until golden brown, they have a crispy exterior and soft, moist interior. The recipe is straightforward and yields a satisfying fish-based dish suitable for quick lunches or dinners.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
14
salmon patties
Calories:
94 kcal
Course:
Main Course, Appetizer
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 14 salmon patties
Amount Per Serving
Calories 94
% 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.