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Quick Salmon Patties Recipe

Featured in: Quick and Easy Recipes for Busy Days

Crafting these savory salmon patties can’t get any easier! Start by softening diced onions and peppers in a pan. Blend the cooked veggies with salmon, breadcrumbs, and seasoning, combining it all into patties. Fry them until golden on each side. They’re a delicious mix of crispiness outside with tender, flaky centers. These are amazing whether you use canned or leftover salmon. Serve warm with your go-to sauce for a meal done in 40 minutes! They're also perfect for freezing or quick reheating on busy days.
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Updated on Tue, 11 Mar 2025 17:37:00 GMT
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Quick Salmon Patties | yummygusto.com

These homemade salmon patties transform simple canned salmon into golden, crispy cakes that make an impressive yet easy dinner. As they cook, they develop a perfectly crunchy exterior while staying tender and flavorful inside. Fresh herbs, crisp vegetables, and rich salmon combine to create patties that are both nourishing and delicious.

This recipe was discovered as an affordable yet nutritious meal solution that has stood the test of time. Years of making these patties has helped perfect each element of the preparation process.

Essential Ingredients

  • Canned Salmon: Wild-caught Alaskan salmon offers the best flavor and nutrition. The soft bones add calcium and can remain in the mix.
  • Bell Peppers: Choose firm, heavy peppers with shiny skin. Red peppers provide natural sweetness and color.
  • Panko Breadcrumbs: These create an extra-crispy coating. Store properly to maintain crunchiness.
  • Fresh Parsley: Fresh herbs are essential for bright flavor and visual appeal.
  • Mayonnaise: Use full-fat mayo for proper binding and moisture.
  • Worcestershire Sauce: Adds depth and enhances the salmon's natural flavors.

Preparation Method

Step 1: Prepare the Vegetables
Heat a skillet over medium heat with a light coating of oil. Cook diced onions and peppers until soft and lightly caramelized. Cool before mixing with other ingredients.
Step 2: Mix the Patties
Drain salmon well and flake with a fork. Combine with cooled vegetables, breadcrumbs, egg, mayonnaise, seasonings and parsley. Mix until just combined.

Wild-caught salmon makes a noticeable quality difference in these patties. The calcium-rich bones blend seamlessly into the mixture, adding nutrition without affecting texture.

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Appetizing Salmon Patties | yummygusto.com

Shaping Perfect Patties

The mixture should be chilled when forming the patties. Use gentle pressure to shape them, avoiding overworking which can make them dense.

Flipping Technique

Wait for a golden-brown crust to form around the edges before flipping. This ensures the patties stay intact and achieve the ideal crispy exterior.

Heat Management

Medium heat creates the perfect balance for cooking - hot enough for a crispy crust while allowing the interior to heat thoroughly without burning.

Sauce Pairings

A lemon-dill aioli complements these patties beautifully. Spicy remoulade or Greek yogurt-based sauces offer delicious alternatives.

Serving Suggestions

Serve alongside arugula salad with lemon vinaigrette, or pair with quinoa and roasted vegetables for a complete meal.

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Close-up Salmon Patties Recipe | yummygusto.com

These salmon patties represent how simple ingredients can create exceptional results. They deliver both nourishment and satisfaction, proving that straightforward cooking often produces the most memorable meals.

Frequently Asked Questions

→ What should I serve alongside salmon patties?
They’re great with tartar sauce, steamed veggies, a fresh garden salad, or rice. You could also use them in sandwiches with your favorite fixings.
→ Can I make smaller patties for snacks?
Sure! Go ahead and make them bite-sized. Just cook them for about 2 minutes per side instead of longer like regular ones.
→ Why won’t my patties hold together?
They might have too much liquid. Gradually mix in extra breadcrumbs until the mixture stays firm when shaping.
→ Do I need to take the bones out of canned salmon?
The bones are soft and packed with calcium, so they’re fine to leave in. But if you’d prefer, you can remove them.
→ What’s the right way to heat up leftovers?
Reheat them in a pan at medium heat for 2–3 minutes on each side to keep them crispy. Avoid microwaves, as they might make them soggy.

Quick Salmon Patties

These easy-to-make salmon patties have a golden, crisp coating and are bursting with a rich blend of herbs and flavors inside.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Sandra

Category: Fast & Simple

Difficulty: Easy

Cuisine: American

Yield: 14 Servings (14 salmon patties)

Dietary: ~

Ingredients

→ For the Patties

01 1/2 cup panko crumbs for that lovely crunch
02 1 medium-sized yellow onion (around 1 cup), chopped finely
03 1/4 cup fresh parsley, minced
04 1 beaten large egg
05 14-15 oz of salmon, canned or pouches, drained fully
06 2 tablespoons of creamy mayonnaise
07 1/2 red bell pepper, deseeded and chopped

→ Seasonings

08 1/4 teaspoon freshly-ground black pepper
09 1 teaspoon Worcestershire sauce
10 1 teaspoon garlic salt (or swap with 1/2 tsp sea salt + 1/4 tsp garlic powder)

→ For Cooking

11 2 tablespoons of butter, divided up
12 2 tablespoons of olive oil, split

Instructions

Step 01

In a medium pan, heat up 1 tablespoon each of butter and olive oil. Add your diced onions and bell peppers, stirring and cooking them until they soften and get a slight golden color, which will take about 7-9 minutes. Let the pan cool when it's done.

Step 02

Take a large mixing bowl, shred the salmon, and throw in the cooked onion and pepper mixture. Then add in the mayo, breadcrumbs, Worchester sauce, black pepper, garlic salt, egg, and parsley. Combine everything together really well.

Step 03

Scoop out a large tablespoon of the mixture and form it into burger-like patties with your hands. Aim for sizes about 2 inches in diameter and keep them about 1/3 to 1/2 inch thick.

Step 04

Use a clean frying pan and heat it up to medium with the rest of the butter and olive oil. Fry the patties in a single layer for around 3-4 minutes on each side, or until they're golden brown. If they brown too fast, turn the heat down a little. When done, place them on some paper towels to soak up any extra oil.

Notes

  1. If you've got cooked salmon in the fridge, just use that instead of canned or packaged. Make sure it's boneless and the skin is removed first.
  2. If your mixture is too wet to hold together, a sprinkle of extra breadcrumbs should do the trick. If it's too dry, mix in a little extra mayo to balance it out.
  3. You can store these in the refrigerator for three days or the freezer for three months. To reheat, just toss them in a skillet or an air fryer to get them warm and crispy again.

Tools You'll Need

  • Medium pan or non-stick skillet
  • Large bowl for mixing
  • Paper towels
  • Measuring spoons and cups

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • This includes fish (salmon).
  • Contains eggs from mayonnaise and the beaten egg.
  • Includes gluten from the panko-style breadcrumbs.
  • Butter means it contains dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 94
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~