Description
These Best Salmon Patties are a quick, easy, and delicious way to enjoy canned wild salmon. Crispy on the outside and tender inside, they’re packed with flavor from fresh parsley, Dijon mustard, and a blend of seasonings. Perfect for a main course, these patties can be served with lemon wedges, tartar sauce, or over a fresh salad for a satisfying meal.
Ingredients
Scale
Salmon Patties
- 2 (6-ounce) cans of wild salmon, drained and flaked (bones removed if desired)
- 1/2 cup breadcrumbs or crushed crackers
- 2 tablespoons finely chopped onion
- 2 tablespoons chopped fresh parsley
- 1/4 cup mayonnaise
- 1 large egg
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter for frying
Instructions
- Mix Ingredients: In a medium bowl, combine the flaked salmon, breadcrumbs, chopped onion, parsley, mayonnaise, egg, mustard, garlic powder, paprika, salt, and pepper. Mix until well combined to create the patty mixture.
- Form Patties: Shape the mixture into 6 evenly sized patties by pressing gently to ensure they hold their shape during cooking.
- Heat Pan: Heat olive oil or butter in a large skillet over medium heat until hot and shimmering, ready for frying.
- Cook Patties: Place the patties carefully into the hot skillet and cook for 3–4 minutes on each side, or until golden brown and crispy on the outside.
- Drain and Serve: Remove the patties and place them on a paper towel-lined plate to absorb excess oil. Serve warm with lemon wedges, tartar sauce, or over a salad.
Notes
- For extra crispiness, chill the patties in the refrigerator for 15 minutes before frying.
- You can substitute fresh cooked salmon instead of canned if preferred.
- Leftover patties reheat well in the oven or air fryer for convenience.
