Leftover Salmon Patties
Crispy, flavorful salmon patties made from leftovers, perfect for a quick weeknight meal or as party finger food.
Ingredients
Main Ingredients
- 10–12 oz cooked salmon, flaked (leftovers, baked, grilled, or canned)
- 1 large egg (for binding; use 1 egg white for a lighter patty)
- 1/3–1/2 cup breadcrumbs (panko for extra crisp; gluten-free crumbs if desired)
- 2–3 tablespoons mayonnaise or plain Greek yogurt (adds moisture and flavor)
- 1–2 tablespoons Dijon mustard or whole-grain mustard
- 2 scallions finely chopped (or 1 small shallot; or 1/4 cup finely diced onion)
- 2 tablespoons fresh parsley, chopped (optional: dill complements salmon)
- 1/2 teaspoon salt
- 1/4–1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika or Old Bay seasoning
- 2–3 tablespoons neutral oil (canola, vegetable, or avocado oil for frying)
Instructions
Preparation
- Flake cooled, cooked salmon into a bowl, removing any large bones and skin pieces if you prefer a finer texture.
- Add the egg, mayonnaise, mustard, chopped scallion, parsley, salt, pepper, and smoked paprika. Stir gently to combine.
- Fold in breadcrumbs a tablespoon at a time until the mixture holds when pressed but isn’t dry—aim for slightly tacky.
- Divide into 3–4 equal portions. Press gently into patties about 3/4-inch thick. Chill on a tray for 10–15 minutes to firm up.
Cooking
- Warm a non-stick or stainless-steel skillet over medium heat. Add oil and let it shimmer.
- Add patties without crowding. Cook 3–4 minutes per side until deep golden and crisp. Flip carefully with a spatula.
- Transfer to a wire rack or paper towel-lined plate to drain for a minute. Serve hot.
Notes
These patties freeze well when shaped and flash-frozen, so you can keep a stash for busy nights. Serve on a bun, with salad, or on top of grain bowls.