These savory salmon patties feature a crispy exterior and a tender, flaky interior. They are a quick way to use canned or leftover salmon for a satisfying meal or appetizer.
List of ingredients
- 14-15 oz canned salmon or salmon in packets – well drained to prevent sogginess.
- 2 Tbsp olive oil – divided for sautéing vegetables and frying patties.
- 2 Tbsp unsalted butter – divided for added richness and browning.
- 1 medium yellow onion – 1 cup, finely diced for sweetness.
- 1/2 red bell pepper – seeded and diced for color and flavor.
- 1/2 cup Panko bread crumbs – provides a light, crispy texture.
- 1 large egg – lightly beaten to act as a binding agent.
- 2 Tbsp mayonnaise – adds moisture and richness to the mixture.
- 1 tsp Worcestershire sauce – provides a deep, savory depth.
- 1 tsp garlic salt – can be replaced with 1/2 tsp fine sea salt and 1/4 tsp garlic powder.
- 1/4 tsp freshly ground black pepper – for a touch of spice.
- 1/4 cup parsley – finely minced for a fresh herbal finish.
step-by-step instructions
- Sauté the Vegetables: Set a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add the diced onion and bell pepper, sautéing until they are golden and softened, which usually takes about 7-9 minutes. Remove the pan from heat and let the vegetables cool slightly.
- Combine Ingredients: In a large mixing bowl, combine the flaked salmon, sautéed pepper and onion, Panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Stir the mixture until all components are evenly distributed.
- Shape the Patties: Use a heaping tablespoon to scoop the mixture. Mold the mixture with your hands into patties approximately 2 inches wide and 1/3 to 1/2 inch thick. Ensure they are uniform in size for even cooking.
- Fry the Patties: Heat 1 Tbsp oil and 1 Tbsp butter in a clean non-stick pan until hot. Add the salmon patties in a single layer, leaving space between them. Sauté for 3 to 4 minutes per side, or until they are golden brown and cooked through.
- Manage Heat and Drain: If the patties brown too quickly, reduce the heat to medium-low. Remove the finished patties to a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining oil, butter, and patties.
Mastering the Texture
Draining the Salmon Thoroughly
Excess moisture is the primary cause of patties falling apart during frying. Use a fine-mesh strainer or press the canned salmon firmly against the lid of the can to remove all liquid. For salmon packets, squeeze the pouch firmly before opening to ensure the fish is as dry as possible.
Adjusting the Binder Ratio
Depending on the brand of canned salmon, the moisture content can vary. If the mixture feels too wet to hold a shape, stir in an additional tablespoon of Panko bread crumbs. If the mixture seems too dry or crumbly, add one extra tablespoon of mayonnaise to help the ingredients adhere.
Sautéing Vegetables First
Cooking the onions and peppers before adding them to the salmon is critical for texture and flavor. Raw vegetables release water as they cook, which would steam the patty from the inside and prevent a crisp crust. Sautéing removes this moisture and caramelizes the sugars in the onion.
Ingredient Alternatives
Using Fresh Cooked Salmon
You can easily swap canned salmon for leftover cooked salmon fillets. Ensure the salmon is completely boneless and skinless before adding it to the bowl. Use a fork to flake the fish into small pieces to ensure the patties have a consistent texture.
Gluten-Free Breadcrumb Options
To make this recipe gluten-free, replace the Panko bread crumbs with an equal amount of almond meal or certified gluten-free breadcrumbs. Almond meal provides a nuttier flavor and a slightly denser texture, while GF breadcrumbs maintain the original crunch.
Replacing Mayonnaise
If you prefer not to use mayonnaise, Greek yogurt is an excellent substitute. It provides similar moisture and acidity while adding a slight tang. Ensure you use a thick, strained Greek yogurt to avoid adding too much liquid to the mix.
Creative Flavor Variations
Adding a Spicy Kick
For a spicy version, add a finely diced jalapeño to the sauté pan along with the onion and bell pepper. You can also stir in a teaspoon of Sriracha or a pinch of cayenne pepper into the salmon mixture for a consistent heat throughout the patty.
Zesty Lemon Twist
Adding citrus brightness can balance the richness of the salmon. Stir in one teaspoon of fresh lemon zest into the batter before shaping the patties. Serving them with a fresh squeeze of lemon juice immediately after frying enhances the overall flavor profile.
Incorporating Different Herbs
While parsley is traditional, you can experiment with other fresh herbs. Fresh dill or chives pair exceptionally well with salmon and provide a more sophisticated flavor. Use a total of 1/4 cup of mixed fresh herbs for the best results.
Serving and Pairing Ideas
Serving as Salmon Burgers
To turn these into burgers, increase the size of the patties to about 3-4 inches in diameter. Toast a brioche or whole-grain bun and top the patty with a slice of tomato, crisp lettuce, and a generous dollop of tartar sauce.
Best Side Salad Pairings
Light, acidic salads contrast well with the fried nature of the patties. A strawberry salad with honey vinaigrette or a classic tomato and cucumber salad provides a refreshing balance. These salads cleanse the palate between bites of the savory salmon.
Vegetable Side Accompaniments
Roasted broccoli or sautéed asparagus are excellent choices for a healthy side. For a more comforting meal, serve the patties with oven-roasted potato wedges or a creamy macaroni salad. These options add substance to the meal without overpowering the fish.
Proper Storage and Freezing
Refrigeration Guidelines
Allow cooked salmon patties to cool completely to room temperature before storing. Place them in an airtight container and keep them in the refrigerator for up to 3 days. This prevents the patties from absorbing other odors in the fridge.
Freezing Uncooked Patties
You can prepare the patties in advance and freeze them raw. Place parchment paper between each patty to prevent them from sticking together, then seal them in a freezer-safe bag. They will maintain their quality for up to 3 months.
Freezing Cooked Patties
Cooked patties can also be frozen after they have cooled. Flash-freeze them on a baking sheet for one hour before transferring them to a bag. This ensures the patties don’t flatten or merge into a single block of salmon.
Reheating for Maximum Crispness
Using a Skillet for Reheating
To regain the original crispiness, reheat the patties in a skillet over medium heat. Add a small pat of butter or a drizzle of oil and cook for 2-3 minutes per side. Avoid using a microwave, as it will make the breading soft and soggy.
Air Fryer Reheating Method
An air fryer is the most efficient way to reheat salmon patties. Set the air fryer to 350 degrees Fahrenheit and heat the patties for 3-5 minutes. This circulates hot air around the patty, restoring the crunch without adding extra oil.
Oven Reheating Technique
For reheating larger batches, use an oven preheated to 375 degrees Fahrenheit. Place the patties on a wire rack over a baking sheet to allow air to circulate underneath. Bake for 8-10 minutes or until heated through.
Common Troubleshooting
Preventing Patties from Breaking
If the patties break apart in the pan, it is usually due to uneven shaping or insufficient binding. Ensure you press the patties firmly when molding them with your hands. Additionally, do not flip the patties too early; wait until a golden-brown crust has fully formed to lock the structure in place.
Managing Pan Temperature
If the butter begins to smoke, the pan is too hot and will burn the exterior before the interior is heated. Lower the heat to medium and wait a minute for the pan to cool slightly. A consistent medium heat ensures a steady browning process.
Fixing Overly Moist Mixtures
If the mixture feels like a paste rather than a dough, it is too moist. Add Panko bread crumbs one tablespoon at a time, mixing gently between additions. Over-mixing the batter can lead to a dense, rubbery texture, so stir only until combined.
Frequently Asked Questions
Can I use canned salmon with skin and bones?
Yes, you can use salmon with skin and bones. Many people prefer this as the bones are soft and provide extra calcium. Simply mash the bones into the mixture with a fork until they are no longer chunky.
How long do cooked salmon patties last?
Cooked salmon patties stay fresh in the refrigerator for up to 3 days. If you plan to keep them longer, freezing is the only way to ensure safety and maintain the flavor and texture.
Can these be baked instead of fried?
Yes, you can bake these patties by placing them on a parchment-lined sheet. Bake at 400 degrees Fahrenheit for about 12-15 minutes, flipping halfway through. While they will be cooked through, they will not be as crispy as the pan-fried version.
Print
Crispy Golden Salmon Patties with Homemade Tartar Sauce
- Total Time: 40 minutes
- Yield: 14 salmon patties 1x
- Diet: General
Description
These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. They are also super easy to make with leftover cooked salmon or canned salmon.
Ingredients
- 14–15 oz canned salmon or salmon in packets, well drained
- 2 Tbsp olive oil, divided
- 2 Tbsp unsalted butter, divided
- 1 medium yellow onion (1 cup, finely diced)
- 1/2 red bell pepper, seeded and diced
- 1/2 cup Panko bread crumbs
- 1 large egg, lightly beaten
- 2 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley, finely minced
Instructions
- Sauté: Set a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
- Mix: In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2″ wide by 1/3 to 1/2″ thick patties.
- Cook: In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute for 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel-lined plate and repeat with remaining oil, butter, and salmon patties.
Notes
You can substitute canned salmon with leftover cooked boneless and skinless salmon. If the salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo; if it is too moist, add more bread crumbs. Refrigerate for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 94 kcal
- Sugar: 1 g
- Sodium: 314 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 3 g
- Fiber: 0.4 g
- Protein: 7 g
- Cholesterol: 40 mg