Salmon Patties
User Reviews
5
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Prep Time
25 mins
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Cook Time
4 mins
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Servings
8 patties
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Course
Main Course
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Cuisine
American
Salmon Patties
Description
This recipe begins by chopping fresh or canned salmon into small pieces to achieve a sausage-like texture. Combined in a bowl with some panko, parsley, green onion, garlic, mayonnaise, lemon zest, Dijon mustard, Old Bay seasoning, egg yolk, salt, and pepper, the mixture is tossed together to distribute flavors evenly.
The patties are formed from scoops of the mixture, pressed into patties about 3 inches across, and coated with the remaining panko breadcrumbs for a crisp crust when fried. Pan-frying in olive oil until both sides are golden brown creates a contrast between crunchy exterior and moist interior.
They can be served warm as a main dish or appetizer and are well-suited to complement fresh salads, lemon wedges, or tartar sauce. The Old Bay seasoning adds a subtle savory note distinctive to seafood.
Notes mention that canned salmon is a fine alternative to fresh salmon, allowing for flexibility based on availability or preference.
Ingredients
- 1 1/4 lbs salmon skinless
- 1 cup panko bread crumbs divided
- 2 1/2 Tbsp parsley fresh, minced
- 2 green onion chopped (1/3 cup
- 1 garlic minced (1 tsp, clove
- 3 Tbsp mayonnaise
- 1 1/2 tsp lemon plus lemon wedges for serving, zest
- 1 tsp Dijon mustard
- 3/4 tsp Old Bay seasoning
- 1 egg yolk
- salt freshly ground
- black pepper freshly ground
- 6 Tbsp olive oil divided
Instructions
- Using a sharp knife coarsely chop salmon to a sausage like texture (approx. 1/4-inch pieces). This can also be done in a 3 batches in quick bursts in a food processor.
- In a large mixing bowl stir together 1/4 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
- Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 8 equal portions.
- Pour remaining 3/4 cup panko into a shallow dish. Press and shape portions into 3-inch patties then coat and gently press into panko, coating both sides.
- Pour 3 Tbsp oil into a large non-stick skillet and heat to medium-high heat.
- Add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn't already). Let fry until golden brown on bottom, about 2 minutes.
- Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.
- Let drain on paper towels then repeat with repeat process with remaining four salmon patties. Serve warm with lemon wedges for spritzing over.
Notes
- Canned salmon works well as an alternative to fresh skinless salmon.
- The recipe yields about eight equal patties from the mixture.
- Using panko both inside the mixture and to coat the patties ensures a crispy outside.
User Reviews
Overall Rating
5
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