Salmon Patties Recipe

Salmon patties are one of those magical recipes that manage to be comforting, flavorful, and versatile all at once. Whether you need a quick weeknight dinner, a satisfying lunch, or even a light brunch option, this recipe has you covered. What makes these salmon patties stand out is their balance of bright, zesty flavors with the savory, hearty goodness of salmon. They’re crisp on the outside, tender on the inside, and incredibly simple to pull together using pantry staples.

Growing up, salmon patties were a family staple in my home. My grandmother would always have a can of salmon on hand for those days when she wanted something warm and filling but didn’t want to spend hours in the kitchen. I can still remember the sizzle of patties hitting her cast iron skillet and the smell of lemon and parsley wafting through the house. It was the perfect blend of cozy and fresh, and even today, that first bite takes me right back to her kitchen.

this RECIPE

A quick dive into salmon patties’ origins

Salmon patties, or salmon cakes as they’re sometimes called, have long been a go-to meal in homes across the globe. They gained popularity in the United States during the Great Depression, when canned salmon was an affordable and accessible source of protein. Over the years, the recipe evolved from basic canned salmon mixed with breadcrumbs to more flavorful versions that incorporate fresh herbs, zesty citrus, and even a touch of spice. These patties are a great way to celebrate the rich, buttery flavor of salmon while stretching your budget and time in the best way possible.

Let’s talk ingredients: making the most of simple staples

This recipe shines because it uses simple, accessible ingredients that come together beautifully. Let’s break them down:

• Canned salmon: The star of the show! Canned pink salmon is affordable and convenient, but if you have fresh leftover salmon, feel free to substitute. For a richer flavor, opt for wild-caught salmon.
• Mustard powder: Adds a subtle tangy kick to the patties.
• Lemon zest and juice: These bring brightness and freshness to the patties. Always use fresh lemons if possible; it makes a noticeable difference.
• Fresh parsley: This herb not only enhances the flavor but also gives the patties a pop of green. If parsley isn’t your thing, dill or cilantro are excellent substitutes.
• Green onions: They add a mild, oniony flavor without being overpowering. In a pinch, you can use finely diced red onion or even shallots.
• Egg: Helps bind everything together.
• Salt and black pepper: Simple seasonings that bring out the best in the salmon and other ingredients.

Kitchen gear: what you’ll need (and alternatives)

No fancy tools are required for this recipe, which is one of the reasons I love it so much! Here’s what I recommend:

• Mixing bowl: A large bowl works best to combine everything without making a mess.
• Fork: For mashing the salmon. You don’t need a food processor here; a fork works perfectly to achieve the right texture.
• Non-stick pan or cast iron skillet: If you’re frying the patties, a good non-stick surface ensures they cook evenly and don’t stick. Cast iron is my personal favorite for getting that perfect golden crust.
• Sheet pan: If you’re baking the patties, a parchment-lined sheet pan is ideal for even cooking and easy cleanup.
• Zester or grater: Essential for getting that fresh lemon zest, which really elevates the flavor.

Step-by-step: how to make these foolproof salmon patties

Step 1: Prep the salmon

Start by draining the canned salmon well. This is important to avoid excess moisture, which can make the patties fall apart. Once drained, place the salmon in a large bowl and use a fork to mash it. Don’t forget to remove any visible bones (though they’re edible, some people prefer the texture without them).

Step 2: Mix it up

To the salmon, add the beaten egg, mustard powder, lemon zest, lemon juice, parsley, green onions, salt, and pepper. Gently mix everything together until well combined. You’re aiming for a mixture that holds together but isn’t overly wet.

Tip: If the mixture feels too dry, add a teaspoon of olive oil. If it’s too wet, a sprinkle of breadcrumbs or almond flour can help.

Step 3: Shape the patties

Divide the mixture into four equal portions and form them into patties about ½-inch thick. Try to keep them uniform in size so they cook evenly.

Step 4: Choose your cooking method

• To shallow fry: Heat olive oil in a non-stick pan over medium-low heat. Once the oil is shimmering, add the patties and cook for 3-4 minutes on each side until golden brown and heated through.
• To bake: Preheat your oven to 375°F. Place the patties on a parchment-lined sheet pan and bake for 10-15 minutes, flipping them halfway through. This method is great if you’re looking for a lighter option!

Variations and fun twists to try

This recipe is endlessly adaptable, and I’ve had fun experimenting with different versions over the years:

• Gluten-free: For a gluten-free option, swap breadcrumbs for almond flour or crushed gluten-free crackers if your mixture needs binding.
• Dairy-free: These patties are naturally dairy-free, so you’re all set if you have that dietary restriction.
• Vegan twist: Replace the canned salmon with mashed chickpeas or shredded hearts of palm, and use a flax egg as a binder. It’s surprisingly delicious!
• Spicy kick: Add a pinch of cayenne pepper or a few drops of hot sauce to the mixture for some heat.
• Seasonal flair: Try adding chopped fresh dill in the spring or a touch of smoked paprika for a warming fall twist.

Serving ideas: let’s make it special

Salmon patties are fantastic on their own, but a few thoughtful touches can make them truly shine:

• Classic style: Serve with lemon wedges for a bright, tangy finish.
• On a bed of greens: Pair the patties with a simple arugula or spinach salad dressed with olive oil and lemon.
• As a sandwich: Pop the patties onto a toasted bun with a dollop of tartar sauce, lettuce, and sliced tomatoes.
• Side dishes: Roasted potatoes, steamed asparagus, or a creamy coleslaw are all great complements.

Pairing ideas: what to drink with salmon patties

When it comes to drinks, the freshness of these patties pairs beautifully with a light, crisp beverage:

• Iced tea: A tall glass of unsweetened iced tea with a lemon slice is my go-to.
• Cucumber-infused water: Simple, refreshing, and a great palate cleanser.
• Ginger ale: Its zingy flavor complements the zesty lemon in the patties.

Storing and reheating tips

Salmon patties store surprisingly well, making them perfect for meal prep:

• Refrigerate: Store cooked patties in an airtight container for up to 3 days.
• Freeze: Wrap individual patties in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months.
• Reheat: Warm in a skillet over low heat or in a 350°F oven for 10 minutes. Avoid microwaving, as it can make them soggy.

Adjusting for different serving sizes

This recipe makes four patties, but scaling up or down is a breeze. If you double the recipe, fry the patties in batches so you don’t overcrowd the pan. For smaller portions, you can shape the mixture into mini patties and serve them as appetizers.

FAQs

1. Can I use fresh salmon instead of canned?
Absolutely! Cooked, flaked fresh salmon works wonderfully, but make sure it’s fully cooled before mixing.

2. Why are my patties falling apart?
This usually happens if the mixture is too wet. Add a bit of breadcrumbs or almond flour to help bind everything together.

3. Can I make the mixture ahead of time?
Yes! You can prepare the mixture and shape the patties up to a day in advance. Keep them covered in the fridge until you’re ready to cook.

4. What’s the best way to keep them crispy?
If frying, make sure your oil is hot enough before adding the patties. For baked patties, a quick finish under the broiler adds extra crispiness.

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