Easy Salmon Patties Delight

These easy salmon patties are the perfect answer to weeknight hunger or those moments when you need something comforting and fast. With tender flakes of salmon bound together in a golden crisp crust, every bite delivers a blend of savory flavors and fresh herbs. They are just as delightful for a relaxed family dinner as they are served as an appetizer with a quick homemade tartar sauce.

I first tried these when we had unexpected company and only canned salmon in the pantry. Every plate was empty in minutes and now they are a staple at our table

Ingredients

• Salmon: choose canned or leftover cooked salmon just make sure to pick out all bones and skin for best texture and flavor quality fish will give richer taste
• Olive oil: needed for frying use a good extra virgin olive oil for the best flavor and a crisp crust
• Unsalted butter: adds extra richness to the crust try to use fresh creamy butter for that perfect golden finish
• Yellow onion: brings a gentle sweetness and sauteeing it first prevents any raw edge
• Red bell pepper: offers a little sweetness and cheerful color always choose a pepper that feels firm and heavy for its size
• Panko bread crumbs: create a wonderfully light crispy crust they soak up just enough moisture to bind everything together use fresh panko if possible
• Egg: necessary to hold everything in place choose a large egg for the perfect consistency of mixture
• Mayonnaise: gives creaminess and keeps the patties from drying out go for real mayonnaise for the silkiest texture
• Worcestershire sauce: imparts an umami depth just a splash makes all the difference
• Garlic salt: flavors every bite evenly opt for a fine salt so it distributes well throughout
• Black pepper: provides balance and a mild kick always use freshly cracked if you can
• Parsley: brightens everything up I use flat leaf or curly parsley from the garden whenever possible for the freshest taste

For Tartar Sauce Optional

• Mayonnaise: forms the creamy tangy base
• Pickles: offer crunch and punch so pick a jar with real snap
• Lemon juice: wakes up the whole sauce use freshly squeezed if possible
• Dijon mustard: deepens flavor with a hint of tang always my go to for a little sophistication
• Garlic powder: seasons without overpowering

Step-by-Step Instructions

Prepare the Salmon:

Drain and flake the salmon into a mixing bowl using a fork to break it into small even pieces and make sure there are no bones or skin remaining

Sauté the Aromatics:

Heat the olive oil and a little unsalted butter in a skillet on medium low add the finely chopped onion and red bell pepper cook for about five minutes until softened and fragrant remove from heat and cool slightly

Mix the Patty Base:

Combine the salmon with cooled vegetables panko bread crumbs egg mayonnaise Worcestershire sauce garlic salt black pepper and chopped parsley mix thoroughly until evenly blended the mixture should hold together when pressed

Shape the Patties:

With clean hands shape the salmon mixture into patties about half an inch thick and two to three inches across arrange them on a plate and chill in the refrigerator for fifteen to thirty minutes to help them firm up

Pan Fry the Patties:

Wipe out the skillet add a little more olive oil and butter heat on medium place the chilled patties in the pan and cook for three to four minutes per side without moving until each side is deep golden and crisp handle carefully when flipping

Make the Tartar Sauce Optional:

While the patties cook stir together mayonnaise finely chopped pickles lemon juice Dijon mustard and garlic powder in a small bowl adjust seasoning to taste and let it chill until serving

Serve:

Transfer the hot salmon patties to a plate lined with paper towels and serve immediately with tartar sauce and lemon wedges if desired

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Storage Tips

Store leftover salmon patties in an airtight container in the fridge for up to three days. If you want to freeze them let them cool completely wrap each individually in plastic or foil and tuck them into a freezer bag. To reheat bake or pan fry directly from frozen for best texture.

Ingredient Substitutions

If you do not have panko regular breadcrumbs or even finely crushed crackers will do the trick. You can swap red bell pepper for green or use shallots in place of yellow onion for a milder flavor. Fresh salmon works beautifully if you have a piece left from another meal just be sure to flake it well.

Serving Suggestions

I love to serve these salmon patties over a fresh green salad or tucked into a fluffy bun like a fish burger. For a classic touch add a wedge of lemon and a pile of homemade tartar sauce. They also taste great with a corn or cucumber salad or alongside roasted potatoes.

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Cultural Context

Salmon patties have been a beloved comfort food in many families especially in areas where fish was canned to last through lean seasons. From my southern relatives frying them in cast iron to my friends in the Northwest who use fresh caught fish these patties are simple food at its best.

Recipe FAQs

→ Can fresh salmon be used instead of canned salmon?

Yes, fresh salmon can replace canned salmon. Just cook, debone, and flake it before mixing to get a fresh, rich flavor in the patties.

→ How can I keep the patties from falling apart while cooking?

Ensure enough breadcrumbs and egg are in the mixture for binding. Chilling the patties before frying also helps maintain their shape during cooking.

→ Is baking a good alternative to frying the patties?

Absolutely, baking at 400°F for 15-20 minutes on parchment paper produces a golden crust and fully cooked patties without frying.

→ What alternatives exist if Panko breadcrumbs are unavailable?

Regular breadcrumbs or crushed crackers work well to bind and add texture to the patties when Panko isn't on hand.

→ How can I add more spice to the salmon patties?

Add finely chopped jalapeños, cayenne pepper, or hot sauce into the mix. Serving with a spicy dipping sauce also enhances the heat.