0 from 15 votes
Salmon Patties
Crispy Salmon Patties made with a handful of simple ingredients, in under 30 minutes! These delightful patties are chock full of bright lemon, fresh dill and sweet paprika. Perfectly crisp on the outside, with a juicy and flavorful interior.
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 4
Calories: 230 kcal
Course:
Appetizer , Lunch
Cuisine:
American
Ingredients
- 15 ounce canned salmon (3 cans 5 oz cans)
- 1 large egg
- ¼ cup onion grated
- ½ cup breadcrumbs such as Panko
- ½ medium bell pepper finely chopped
- 2 tablespoon fresh dill chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon sweet paprika
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- vegetable oil for frying
Instructions
- Combine Ingredients: Add all the ingredients to a large bowl and mix until well combined.
- Shape Patties: Shape into patties, you should get anywhere from 8 to 10 patties.
- Fry: Heat about 2 tbsp of oil in a large skillet over medium high heat.Add the patties to the skillet and cook for 2 to 3 minutes per side or until golden brown. Don't overcrowd the patties, do this in batches.
- Serve: Serve with lemon wedges.
Cup of Yum
Notes
- You could serve these with a dill dip, here's what you'll need: 3/4 cup sour cream, 3 tbsp chopped dill, 2 tbsp lemon juice, 2 tbsp Dijon mustard, 1/2 tsp sugar, salt & pepper.
- Be sure that the salmon is completely drained of liquid before adding it to your patty mixture, we want to achieve a perfectly crisp outside to our patties and excess moisture will interfere with this.
- I always prefer to grate my onion for these patties, this will ensure a nice, moist patty that has onion in every bite.
- I can't stress enough how much I recommend using fresh ingredients for these patties! The fresh dill and lemon really make this dish, so I would not recommend using dried dill or bottled lemon juice for this one.
- Make sure the oil is nice and hot before frying the patties! Otherwise they will just absorb all that oil and become greasy.
- Don't overcrowd your pan! When frying the patties, make sure to leave room to ensure they fry evenly.
- These salmon patties will keep in the fridge for 3-4 days, stored in an airtight container.
- These patties freeze well too! Just freeze individually on a baking sheet before transferring to an airtight container or freezer bag. They will keep for up to 3 months and can be heated back up in the oven to temperature when ready to enjoy.
Nutrition Information
Serving
2patties
Calories
230kcal
(12%)
Carbohydrates
12g
(4%)
Protein
28g
(56%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
135mg
(45%)
Sodium
814mg
(34%)
Potassium
465mg
(13%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
866IU
(17%)
Vitamin C
22mg
(24%)
Calcium
340mg
(34%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 230
% Daily Value*
| Serving | 2patties | |
| Calories | 230kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 814mg | 34% |
| Potassium | 465mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 866IU | 17% |
| Vitamin C | 22mg | 24% |
| Calcium | 340mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.