Description
These crispy and flavorful salmon patties are made with canned salmon, seasoned breadcrumbs, and aromatic herbs. Perfectly pan-fried to golden perfection, they make a quick and delicious meal served with fresh lime and tartar sauce.
Ingredients
Scale
Main Ingredients
- 3 (5 oz.) cans boneless, skinless salmon
- ¼ cup milk
- 1 cup panko bread crumbs
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- A few dashes of seasoned salt
- ¼ teaspoon cilantro
- ½ teaspoon onion powder
- ½ teaspoon parsley
- Oil for frying (vegetable or canola oil recommended)
- 1 fresh lime (for garnish)
- Tartar sauce (for dipping)
Instructions
- Prepare salmon: Drain the cans of salmon thoroughly and remove any remaining skin or bones if you prefer a smoother texture in your patties.
- Mix ingredients: In a large mixing bowl, combine the salmon, milk, panko bread crumbs, eggs, salt, black pepper, seasoned salt, cilantro, onion powder, and parsley. Mix well until all ingredients are fully incorporated.
- Form patties: Shape the mixture into 8-10 patties, each about 2-3 inches wide and roughly ½ inch thick, depending on your preferred size.
- Heat oil: Heat a skillet over medium heat and add enough oil to coat the bottom. Allow the oil to get hot but not smoking.
- Fry patties: Carefully place the salmon patties into the hot skillet. Cook for 4-5 minutes on each side, or until the patties are golden brown and crispy on the outside and heated through.
- Drain excess oil: Remove the cooked patties from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Serve: Serve the salmon patties warm with a squeeze of fresh lime and tartar sauce on the side for dipping.
Notes
- If you prefer a firmer texture, add a little more panko breadcrumbs or reduce the milk slightly.
- Removing skin and bones is optional; they add extra nutrients but can be removed for a smoother texture.
- These patties can also be baked at 400°F (205°C) for about 15 minutes if you want a lower-fat version.
- Use fresh herbs if possible for the best flavor, but dried herbs can substitute.
- Serve with a fresh salad, steamed vegetables, or on a bun as a sandwich.
