Salmon Patties
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
6 patties
-
Calories
235 kcal
-
Course
Main Course
-
Cuisine
American
Salmon Patties
Description
This salmon patties recipe uses canned salmon that is flaked and combined with mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, panko breadcrumbs, and fresh herbs like dill, parsley, and scallions. The mixture is formed into six uniform patties about half an inch thick. Pan-frying in olive oil creates a light golden crust while keeping the inside tender and flavorful. Garlic powder, salt, and black pepper season the mix before frying, enhancing the depth of flavor.
The patties have a delicate texture that holds together well but remains moist due to the mayonnaise and egg. Fresh herbs add brightness and a subtle herbal note. Serving these patties warm alongside tzatziki, remoulade, or garlicky mayo sauces complements their savory profile. A squeeze of lemon adds freshness.
Using canned sockeye salmon is preferred for its richer color and flavor, though pink salmon works too. Leftover cooked salmon can substitute canned salmon as well. These patties offer a reliable way to enjoy salmon in a simple yet satisfying dish that comes together quickly with minimal ingredients.
You can substitute cooked fresh salmon for canned if desired, baking or using leftovers.Prefer sockeye canned salmon for richer flavor and color; pink salmon is an acceptable substitute.Serve warm with sauces such as tzatziki, remoulade, or garlicky mayonnaise-based dips and lemon wedges.This recipe is included in the Salt & Lavender: Everyday Essentials cookbook.
Ingredients
- 1 (14.75 ounce) can salmon see note
- 1 egg
- 1/4 cup mayonnaise
- 1/2 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup panko breadcrumbs
- 1/4 cup scallions chopped
- 1 tablespoon dill chopped, fresh
- 1 tablespoon parsley chopped, fresh
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- black pepper to taste
- 2 tablespoons olive oil for frying
Instructions
- Drain the salmon and add it to a medium prep bowl. Flake the salmon with a fork. If your salmon isn't boneless/skinless, mash the pieces in or pick those pieces out if you prefer.
- Add the remaining ingredients (except for the olive oil) to the bowl and mix together gently.
- Form into 6 patties that are about 1/2" thick.
- Add the olive oil to a skillet over medium heat. Let the pan heat up for a few minutes, then fry the patties in two batches for about 3-4 minutes/side or until they're lightly browned on both sides. Add a splash more oil to the pan for the second batch if needed.
- Serve warm. I love to serve these with tzatziki or remoulade sauce (or any garlicky mayo/aioli will work!) along with lemon wedges.
Notes
- You can substitute cooked fresh salmon for canned if desired, baking or using leftovers.
- Prefer sockeye canned salmon for richer flavor and color; pink salmon is an acceptable substitute.
- Serve warm with sauces such as tzatziki, remoulade, or garlicky mayonnaise-based dips and lemon wedges.
- This recipe is included in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6patties
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 581mg | 24% |
| Potassium | 279mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 217mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
