Salmon Patty Recipe
A simple salmon patty recipe made with canned salmon, breadcrumbs, and a few basic seasonings, delivering that classic old-fashioned flavor with a golden, crispy exterior.
Equipment
- Mixing bowl
- large skillet or baking sheet
- Spatula
Ingredients
- 2 cans 14.75 oz each salmon, drained, skin and large bones removed
- 2 large eggs
- ¾ cup breadcrumbs
- ¼ cup finely diced onion
- 2 tbsp finely diced celery
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
- 2 tbsp vegetable oil for pan-frying
- Fresh parsley chopped, for garnish
Instructions
Mix the Salmon Patty Mixture
- In a large bowl, flake the drained canned salmon with a fork, checking for and removing any remaining bones or large pieces of skin.
- Add the eggs, breadcrumbs, diced onion, celery, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper to the bowl, mixing gently until everything is evenly combined without overmixing, which can make the patties dense.
Shape the Patties
- Divide the mixture into 8 equal portions, shaping each into a patty about ½ inch thick. If the mixture feels too wet to hold its shape, add a bit more breadcrumbs, a tablespoon at a time, until it firms up enough to form patties.
- To pan-fry, heat the vegetable oil in a large skillet over medium heat. Cook the patties for 3-4 minutes per side, until golden brown and heated through, working in batches if needed to avoid overcrowding the pan.
- To bake instead, preheat the oven to 400°F (200°C) and place a lightly oiled baking sheet inside to heat up for about 5 minutes. Carefully place the patties on the hot baking sheet and bake for 10-12 minutes per side, flipping once, until golden brown on both sides.6. Let the patties rest for a couple of minutes before serving, garnished with fresh parsley.
Notes
- Checking the canned salmon thoroughly for any remaining small bones or skin makes for a much more pleasant eating experience, even though most bones soften considerably during the canning process.
- If the patty mixture feels too loose or wet to hold together, adding a bit more breadcrumbs is an easy fix, rather than trying to compensate with less liquid elsewhere.
- Handling the patties gently while shaping and flipping them helps prevent them from breaking apart, especially since they're more delicate before they've had a chance to develop a firm crust.
- For the baked salmon patties version, preheating the baking sheet before adding the patties genuinely helps mimic some of that pan-fried crispness on the bottom.
- Leftover patties keep well in the refrigerator for up to 3 days and reheat nicely in a skillet or air fryer to help maintain some crispness.