Description
These Old-Fashioned Salmon Patties are a classic, easy-to-make dish featuring tender canned salmon mixed with breadcrumbs, vegetables, and seasonings, then pan-fried to a crispy golden brown. Perfect for a quick lunch or dinner, they serve wonderfully with tartar sauce or lemon wedges for added zest.
Ingredients
Scale
Main Ingredients
- 1 (14.75 oz) can salmon, drained and flaked
- 1/2 cup breadcrumbs or crushed crackers
- 1/4 cup onion, finely chopped
- 1/4 cup bell pepper, finely chopped (optional)
- 1 egg, beaten
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
For Frying
- 2 tablespoons olive oil or butter
Instructions
- Mix Ingredients: In a large bowl, combine the flaked salmon, breadcrumbs or crushed crackers, finely chopped onion, optional bell pepper, beaten egg, mayonnaise, Dijon mustard, garlic powder, paprika, and salt and pepper. Stir well until all the ingredients are evenly incorporated.
- Form Patties: Shape the mixture into 6 to 8 evenly sized patties, taking care to compress them well so they hold together during frying.
- Heat Skillet: Place a skillet over medium heat and add the olive oil or butter. Allow it to heat until shimmering but not smoking.
- Fry Patties: Carefully place the patties in the skillet and cook for about 3 to 4 minutes on each side, or until they develop a golden-brown crust and are heated through.
- Drain Excess Oil: Transfer the cooked patties onto a plate lined with paper towels to absorb any excess oil and keep them crispy.
- Serve: Serve the salmon patties warm with your choice of tartar sauce, fresh lemon wedges, or a favorite dipping sauce for extra flavor.
Notes
- For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
- If fresh bell pepper is unavailable or undesired, it can be omitted without compromising flavor significantly.
- Ensure the patties are well compacted to prevent them from falling apart while frying.
- Leftover patties can be refrigerated and enjoyed within 2 days; reheat gently to preserve texture.
