Description
This Easy Salmon Patties recipe offers a delicious and simple way to enjoy canned salmon transformed into flavorful, golden-brown patties. Perfect as a quick lunch or dinner option, these patties combine sautéed onions and bell peppers with tender salmon, seasoned breadcrumbs, and a blend of spices, creating a satisfying meal that’s crispy on the outside and moist inside.
Ingredients
Scale
Salmon Patties
- 1 (14-15 ounce) can salmon, well drained
- 1/2 cup panko bread crumbs
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic salt (or substitute with 1/2 teaspoon fine sea salt and 1/4 teaspoon garlic powder)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup parsley, finely minced
Vegetables and Cooking Fats
- 1 medium yellow onion, finely diced (about 1 cup)
- 1/2 red bell pepper, seeded and diced
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
Instructions
- Sauté vegetables: Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a skillet over medium heat. Add the finely diced onion and red bell pepper, sautéing until they are softened and golden brown. Once cooked, remove the skillet from heat to cool slightly.
- Combine ingredients: In a large bowl, flake the well-drained canned salmon with a fork. Add the sautéed vegetables, panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, freshly ground black pepper, and finely minced parsley. Mix all ingredients thoroughly until well combined.
- Form patties: Shape the salmon mixture into patties approximately 2 inches wide and 1/3 to 1/2 inch thick. Ensure the patties are compact but not too dense to maintain a tender texture when cooking.
- Cook patties: Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a non-stick skillet over medium heat. Carefully place the patties in the skillet and cook for 3 to 4 minutes per side, or until each side is golden brown and the patties are cooked through.
- Serve immediately: Once cooked, remove the patties from the skillet and serve hot. These salmon patties pair well with a side salad, tartar sauce, or your favorite dipping sauce.
Notes
- Ensure the canned salmon is well drained to prevent the patties from becoming too wet.
- If you prefer, substitute panko bread crumbs with regular bread crumbs for a different texture.
- Adjust seasoning to taste, especially if substituting garlic salt with individual salt and garlic powder.
- For crispier patties, you can refrigerate them for 20 minutes before cooking.
- Serve with lemon wedges or fresh herbs for added flavor.
