Description
These easy salmon patties are a delicious and quick-to-make meal perfect for weeknight dinners or casual lunches. Made with canned salmon, sautéed vegetables, and a blend of flavorful seasonings, these patties are pan-fried to a golden crisp on the outside while staying tender inside. They’re great served on their own, in a sandwich, or alongside a fresh salad.
Ingredients
Scale
Salmon Patties
- 14-15 oz canned salmon or salmon in packets (well drained)
- 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 (or substitute with 1/2 tsp fine sea salt and 1/4 tsp garlic powder, or to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley (finely minced)
For Cooking
- 2 Tbsp olive oil (divided)
- 2 Tbsp unsalted butter (divided)
Instructions
- Sauté Vegetables: Set a medium skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Once heated, add the finely diced onion and red bell pepper. Sauté these vegetables for 7 to 9 minutes until they become golden and softened. Remove from heat and set aside.
- Prepare Salmon Patties: In a large mixing bowl, combine the well-drained flaked salmon, sautéed onion and bell pepper, panko bread crumbs, lightly beaten egg, mayonnaise, Worcestershire sauce, garlic salt, freshly ground black pepper, and minced parsley. Mix thoroughly to combine all ingredients evenly. Then, form the mixture into patties about 2 inches wide and approximately 1/3 to 1/2 inch thick, using about a heaping tablespoon of mixture per patty.
- Pan-Fry Patties: Heat a clean non-stick pan over medium heat and add the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter. Once hot, carefully place the salmon patties in a single layer. Cook each side for 3 to 4 minutes until they turn golden brown and are cooked through. Adjust heat as necessary to prevent over-browning. Remove each cooked patty to a paper-towel-lined plate. Repeat the process with the remaining patties, adding more oil and butter as required.
Notes
- Drain the salmon well to prevent soggy patties.
- If patties brown too quickly, lower the heat to ensure they cook through without burning.
- Mayonnaise adds moisture and flavor, but you can substitute with Greek yogurt for a lighter option.
- Serve the patties with tartar sauce, lemon wedges, or on a bun with your favorite toppings.
- Can be reheated in a skillet or oven for best texture.
