Salmon Patties
User Reviews
5
Salmon Patties
Description
Salmon Patties use flaked canned or leftover salmon blended with finely diced cooked onion, seasoned bread crumbs, Old Bay seasoning, eggs, fresh herbs like dill and parsley, and lemon zest and juice to brighten the flavor. After mixing, the patties rest in the refrigerator before coating with more bread crumbs for a crispy exterior.
Cooking in olive oil over medium heat produces golden patties with a satisfying texture—crispy outside, moist and tender inside. The process involves shaping the patties carefully to hold together well and cooking them in batches to avoid overcrowding the pan.
These patties pair well with tartar sauce and extra lemon, serving as a convenient and tasty entree or snack. You can bake fresh salmon filets ahead of time, then flake them once cooled for use in the patties.
Leftover patties store well refrigerated for up to three days and freeze for up to three months, making them practical for meal prep. Baking fresh salmon filets requires careful timing to avoid overcooking and to retain moisture for flaking.
Ingredients
- 2 tablespoons butter salted
- ½ cup onion finely diced
- 12 ounces salmon 2 cans, or 2-3 cups leftover flaked salmon, flaked
- 1 cup seasoned bread crumbs divided
- 1 teaspoon Old Bay seasoning
- 2 egg
- 1 lemon
- 2 tablespoons dill or 1 ½ teaspoons dried dill, chopped, fresh
- 2 tablespoons parsley or 2 teaspoons dried parsley, chopped, fresh
- 2 tablespoons olive oil or as needed
Instructions
- Zest the lemon and juice 1 tablespoon of lemon juice. Cut the remaining lemon into wedges for serving.
- In a small skillet, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes. Cool.
- In a large bowl combine drained salmon, ½ cup breadcrumbs, old bay seasoning, eggs, 1 teaspoon lemon zest, 1 tablespoon lemon juice, cooled onions, dill, and parsley. Mix well.
- Refrigerate mixture 15 minutes. Remove from fridge and form salmon mixture into 8 patties.
- Place the remaining ½ cup breadcrumbs in a shallow dish. Dip the salmon patties into the breadcrumbs and gently press to adhere. Place in a refrigerator for at least 20 minutes or up to 1 hour (this helps them to hold their shape).
- Heat olive oil in a large skillet or cast iron pan over medium heat. Add salmon patties and cook until golden, about 3-4 minutes on each side. Cook in batches if necessary.
- Serve with tartar sauce and additional herbs if desired.
Notes
- To bake fresh salmon for patties, season filets with salt and pepper; bake skin-side down at 400°F for 12-14 minutes until just cooked, then cool and flake.
- Chill salmon mixture before forming patties to help them hold their shape during cooking.
- Store leftover cooked patties in a covered container in the refrigerator for up to 3 days.
- Salmon patties can be frozen for up to 3 months; thaw before reheating.
- Serve patties with tartar sauce and lemon wedges for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8patties
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197 | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 84mg | 28% |
| Sodium | 402mg | 17% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 165mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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