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Quick And Easy Salmon Patties

Quick And Easy Salmon Patties - recipe card
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These salmon patties are crispy on the outside and tender on the inside, with a bright, savory flavor from fresh herbs and lemon. Made with canned salmon and simple pantry staples, they come together in under 30 minutes for a satisfying meal or appetizer.

Ingredients

Scale
  • 2 cans (6 ounces each) boneless, skinless salmon, drained and flaked
  • 1/2 cup onion, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 1 large egg, lightly beaten
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 3/4 cup panko breadcrumbs, divided
  • 2 tablespoons olive oil, for frying
  • Lemon wedges, for serving

Instructions

  1. Drain the canned salmon and transfer to a medium bowl. Flake the salmon thoroughly with a fork, breaking up any large chunks and removing any remaining bones if not boneless. This ensures an even texture throughout the patties.
  2. Add the finely diced onion, red bell pepper, beaten egg, mayonnaise, fresh lemon juice, Dijon mustard, chopped parsley, kosher salt, black pepper, and smoked paprika to the bowl with the salmon. Stir with a fork until all ingredients are well combined and the mixture is uniform.
  3. Add 1/2 cup of the panko breadcrumbs to the salmon mixture and stir until evenly incorporated. The breadcrumbs act as a binder, absorbing moisture and helping the patties hold together during cooking. Refrigerating the mixture for 10 minutes will make it easier to shape.
  4. Place the remaining 1/4 cup panko breadcrumbs in a shallow dish. Shape the salmon mixture into 8 equal patties, about 2 inches wide and 1/2-inch thick. Press each patty into the reserved breadcrumbs, coating both sides evenly; gently press the crumbs into the surface for a crispy crust.
  5. In a large nonstick skillet, heat the olive oil over medium-high heat until it shimmers and flows easily across the pan, about 1 minute. The oil should be hot enough that a breadcrumb dropped in sizzles immediately but does not burn.
  6. Carefully place 4 patties in the skillet, leaving at least 1 inch of space between each. Cook undisturbed for 3 to 4 minutes, until the bottom is deep golden brown and crunchy. Do not flip prematurely or the crust will tear; if the patties stick, they need more time.
  7. Using a thin spatula, gently flip the patties and cook the second side for 3 to 4 minutes, until golden brown and cooked through. The patties should feel firm to the touch and reach an internal temperature of 145°F / 63°C if using a thermometer.
  8. Transfer the cooked patties to a plate lined with paper towels to absorb excess oil. Repeat with the remaining 4 patties, adding more oil to the skillet if needed. Serve immediately with lemon wedges for squeezing over the top.
  9. For a oven-baked alternative: Preheat oven to 400°F / 204°C. Place patties on a parchment-lined baking sheet, brush lightly with olive oil, and bake for 10 minutes, flipping halfway, until golden and cooked through. This method reduces hands-on time and yields a slightly lighter texture.

Notes

Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. To freeze, arrange cooled patties on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat frozen or thawed patties in a 350°F / 177°C oven for 8-10 minutes, or in a skillet over medium heat with a little oil for 3-4 minutes per side until hot and crispy. Avoid microwaving as it will make them soggy.

Nutrition

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