Spatula: Useful for flipping patties during cooking.
Olive oil brush: Helps coat patties with oil for better browning.
How to Cook Salmon Patties Easily
Salmon Preparation The star of our culinary journey starts with fresh salmon transformed into delicate flakes, creating a foundation of maritime flavor.
Ingredient Symphony Blend together a harmonious mix of carefully selected ingredients, letting each component dance and mingle in the mixing bowl.
Patty Crafting Gently form the mixture into compact, round treasures that promise a delightful eating experience.
Cooking Techniques Choose your culinary path: sizzle these ocean gems in a skillet until they develop a crispy golden exterior, or bake them to perfection in a hot oven, creating a lighter alternative that's equally mouthwatering.
Serving Finale Present your salmon patties as a centerpiece of a delicious meal, ready to impress family and friends with your cooking prowess.
Tips for Flavorful and Crispy Salmon Patties
Pro Tips & Twists
Replace canned salmon with freshly cooked or leftover salmon for an even richer flavor profile and smoother texture.
Roll patties in breadcrumbs or panko before frying to create an extra crunchy golden exterior that adds delightful texture.
Experiment with herbs like dill, chives, or parsley to introduce bright, fresh notes that complement the salmon's richness.
Use almond flour or gluten-free breadcrumbs to make these patties safe for those with wheat sensitivities while maintaining a perfect crisp.
Add a pinch of cayenne pepper or smoked paprika for a subtle kick that transforms the patties from simple to sensational.
Best Ways to Serve Salmon Patties
Coastal Picnic Platter: Spread these golden salmon patties on a rustic wooden board with lemon wedges, fresh dill sprigs, and a small bowl of tangy remoulade sauce for a beach-inspired presentation.
Sandwich Sensation: Nestle the crispy patties between soft brioche buns, layer with crisp lettuce, sliced tomatoes, and a zesty herb aioli for a gourmet lunch experience that packs serious flavor.
Mediterranean Mezze: Arrange the salmon patties alongside warm pita bread, cucumber salad, tzatziki, and kalamata olives to create a vibrant Mediterranean-style spread that transforms your meal into a colorful feast.
Elegant Brunch Centerpiece: Top each salmon patty with a delicate poached egg, sprinkle with chives, and serve alongside roasted asparagus for an impressive weekend brunch that looks as amazing as it tastes.
How to Store Leftover Salmon Patties
Fridge Fresh Keeping: Wrap cooled salmon patties individually in plastic wrap or store in airtight containers. These tasty morsels stay delicious for 3-4 days when refrigerated at 40°F or below.
Freezer Friendly Strategy: Layer patties between wax paper sheets inside freezer-safe containers. Freeze uncooked or cooked patties for up to 2 months. Thaw overnight in refrigerator before reheating.
Reheating Revival: Warm refrigerated patties in skillet over medium heat for 2-3 minutes per side. For crispy edges, add tiny amount of olive oil. Microwave works too, but might soften texture slightly.
Smart Portioning Trick: Prepare double batch and separate into meal-sized portions. Keep some ready in refrigerator for quick weeknight dinners or pack as protein-packed lunch option. Label containers with date to track freshness.
Crafty salmon patties bring comfort and flavor to weeknight dinners. Home cooks discover a simple, delicious solution for quick protein that satisfies and delights.
Ingredients
Scale
15 oz (425 g) canned salmon, large bones removed
2 eggs
½ cup (60 g) breadcrumbs
⅓ cup (33 g) parmesan cheese, shredded
2 tbsps mayonnaise
2 tbsps Dijon mustard
1 small bell pepper, finely diced
2 tbsps chopped scallion
½ tsp sea salt
2 tbsps avocado oil for frying
Instructions
Preparation: Disintegrate canned salmon into fine, uniform flakes using a fork in a mixing bowl, ensuring no substantial chunks remain.
Mixing: Incorporate breadcrumbs, egg, onion, parsley, lemon juice, salt, and pepper, blending thoroughly until ingredients are evenly distributed and cohesive.
Shaping: Mold the salmon mixture into compact patties using gentle pressure, creating uniform discs that will hold together during cooking.
Frying: Heat vegetable oil in a large skillet over medium-high heat until shimmering, reaching approximately 350°F (175°C) for optimal browning.
Cooking: Carefully place patties in hot oil, allowing them to sizzle undisturbed for 6-7 minutes, flipping once to achieve a crisp, golden-brown exterior and ensuring the internal temperature reaches 145°F (63°C).
Finishing: Remove patties and drain on paper towels to eliminate excess oil, maintaining their crispy texture and preventing sogginess.
Serving: Present immediately with a zesty lemon wedge, accompanied by tartar sauce or preferred dipping condiment to enhance flavor profile and visual appeal.
Notes
Select Fresh Salmon: Choose high-quality canned salmon without skin or bones for smoother texture and easier preparation.
Bind Ingredients Carefully: Use breadcrumbs and egg as binding agents to prevent patties from falling apart during cooking.
Control Oil Temperature: Maintain medium-high heat around 350°F to achieve golden-brown crust without burning the patties.
Drain Excess Oil: Rest cooked patties on paper towels to remove extra grease and preserve crispy exterior.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.