Description
These delicious and crispy salmon patties are a quick and easy meal perfect for lunch or dinner. Made with cooked or canned salmon combined with flavorful ingredients like Dijon mustard, fresh parsley, and paprika, they are pan-fried to golden perfection and served warm for a satisfying dish everyone will enjoy.
Ingredients
Scale
Salmon Patty Mixture
- 2 cups cooked salmon (or one 14.75 oz canned salmon, drained)
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 2 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1/4 cup onion, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
For Cooking
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the Mixture: In a large bowl, thoroughly mix together the cooked salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, fresh parsley, finely chopped onion, garlic powder, paprika, salt, and pepper until well combined.
- Form Patties: Divide the salmon mixture into 6 equal portions, shaping each portion into a compact patty shape.
- Heat Oil: In a large skillet, heat the olive oil over medium heat until shimmering but not smoking to ensure even cooking and crispiness.
- Cook Patties: Carefully place the patties in the skillet and cook for 3 to 4 minutes on each side, or until both sides are golden brown and crispy. Avoid overcrowding the pan for best results.
- Drain Excess Oil: Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve: Serve the salmon patties warm with your choice of dipping sauce such as tartar sauce or lemon aioli for a delicious meal.
Notes
- For a gluten-free option, substitute regular breadcrumbs with almond flour.
- Ensure patties are compact to avoid falling apart during cooking.
- You can add extra herbs like dill or chives for varied flavor.
- Serve with a fresh salad or steamed vegetables to complement the patties.
- Leftover patties can be stored in the refrigerator for up to 2 days and reheated in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
