Salmon Patties
Salmon Patties are crisp, golden seafood cakes made with flaked salmon, breadcrumbs, and savory seasonings. Perfect as an easy weeknight dinner, appetizer, or lunch, these patties come together in minutes and are packed with flavor. Serve with tartar sauce, lemon wedges, or over salad for a light and satisfying meal.
Ingredients
- 1 14.75 oz can salmon, drained and flaked (or 1½ cups cooked fresh salmon)
- ½ cup breadcrumbs or crushed crackers
- 1 egg
- ¼ cup finely diced onion
- 1 tablespoon chopped parsley
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil or vegetable oil for frying
- Lemon wedges for serving
Instructions
- Mix the patties: In a large bowl, combine flaked salmon, breadcrumbs, egg, onion, parsley, mayo, mustard, garlic powder, paprika, salt, and pepper. Stir until just combined.
- Form into patties: Use your hands to form the mixture into 8 small patties (about 2½ inches wide).
- Pan-fry the patties: Heat oil in a large skillet over medium heat. Cook patties for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan—cook in batches if needed.
- Drain and serve: Remove patties and place on a paper towel-lined plate. Serve warm with lemon wedges or your favorite dipping sauce.
Notes
- For a low-carb version, use almond flour or crushed pork rinds instead of breadcrumbs.
- Great with tartar sauce, chipotle mayo, or a dollop of Greek yogurt.
- Use fresh cooked salmon if you have leftovers—it adds even more flavor.
- Patties can be made ahead and stored in the fridge for up to 2 days before cooking.