Crispy Salmon Patties (Ready in 25 Minutes)
Salmon patties are perfect when you want a fish burger without the fishy after taste. Here's a simple recipe you can make at home.
Equipment
- Large mixing bowl
- Griddle or 12-inch non-stick skillet
- Spatula (flat turner)
- Rimmed baking sheet or large plate
- Measuring cups and spoons
Ingredients
- 2 pouches pink salmon 5 oz / 140g each, 10 oz / 280g total
- ½ cup yellow onion minced, about 75g
- ½ cup mayonnaise 120g
- 2 tablespoons lime juice 30ml
- 1 clove garlic minced
- ½ teaspoon cayenne pepper
- 1 medium egg beaten
- 6 slices wheat bread cubed
- 3 tablespoons butter 42g
- 2 tablespoons olive oil 30ml
- 1 cup panko breadcrumbs 60g
Instructions
- In a large mixing bowl, combine the minced onion, mayonnaise, lime juice, garlic, and cayenne pepper. Stir until evenly mixed.1/2 cup yellow onion, 1/2 cup mayonnaise, 2 tablespoons lime juice, 1 clove garlic, 1/2 teaspoon cayenne pepper
- Add the salmon, beaten egg, and cubed bread. Fold together gently until all ingredients are evenly combined — avoid over-mixing, which can make the patties dense.2 pouches pink salmon, 1 medium egg, 6 slices wheat bread
- Let sit for 5 minutes.
- Spread the panko breadcrumbs in an even layer on a large plate or shallow dish.1 cup panko breadcrumbs
- Divide the mixture into 9 equal portions and shape into balls (about 2.5 oz / 70g each). Roll each ball in the panko breadcrumbs to coat evenly, then gently flatten into patties about 1/2 inch (1.25cm) thick.1 cup panko breadcrumbs
- Heat 2 tablespoons olive oil on a griddle or large non-stick skillet over medium heat (approximately 350°F / 175°C). Place patties on the griddle, leaving at least 1 inch of space between each.2 tablespoons olive oil
- Fry for 4 minutes until the bottom is golden brown. Carefully flip each patty with a flat spatula and cook for an additional 4 minutes on the second side.
- Once both sides are browned, flip the patties again. Add half the butter (about 1½ tablespoons / 21g) to the griddle in small portions around the patties. Cook for 2 minutes, then flip one more time and add the remaining butter. Cook for a final 2 minutes until both sides are deeply golden and crisp.3 tablespoons butter
- Serve immediately.
Notes
Storage: Keep cooked patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 2-3 minutes per side to restore crispness — avoid the microwave.
Freezer: Freeze cooked patties in a single layer on a baking sheet, then transfer to a freezer bag. They keep for up to 2 months. Reheat from frozen at 375°F / 190°C for about 15 minutes, flipping halfway.
Make-Ahead: Form and bread the patties up to 24 hours ahead, cover tightly, and refrigerate until ready to cook.
Substitution: Canned salmon works in place of pouched — drain thoroughly and pick out any bones or skin before mixing.
Pro Tip: Don't skip the five-minute rest after mixing. It lets the bread absorb the liquid and is the key to patties that hold together during cooking.
Nutrition
Serving: 1servingCalories: 232kcalCarbohydrates: 14gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 34mgSodium: 249mgPotassium: 92mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 51mgIron: 1mg
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