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Easy Salmon Patties Recipe
These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. They are also super easy to make with leftover cooked salmon or canned salmon. These salmon patties always disappear fast! Serve with tartar sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 14 salmon patties
Calories: 94 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
- 14-15 oz canned salmon or salmon in packets well drained
- 2 Tbsp olive oil divided
- 2 Tbsp unsalted butter divided
- 1 medium yellow onion 1 cup, finely diced
- 1/2 red bell pepper seeded and diced
- 1/2 cup Panko bread crumbs
- 1 large egg lightly beaten
- 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 freshly ground black pepper
- 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 leftover cooked salmon. Be sure it's boneless and skinless, and flake the salmon before using it in the recipe.
- *If the salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.
- To Store Leftovers - Cool and place salmon patties in an airtight container. Refrigerate for 3 days or freeze for 3 months. Thaw in the refrigerator and then eat cold, or reheat in a skillet or air fryer until warmed.
Nutrition Information
Serving
1patty
Calories
94kcal
(5%)
Carbs
3g
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
40mg
(13%)
Sodium
314mg
(13%)
Potassium
134mg
(4%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
311IU
(6%)
Vitamin C
8mg
(9%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14salmon 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.