Salmon Patties
Transform leftover cooked salmon into flaky, crispy patties that are perfect for sandwiches, salads, or simply served with classic sides like mashed potatoes.
Ingredients
For the Patties
- 2 cups cooked salmon, flaked (about 10–12 oz) Break cooked salmon into flakes and remove any large bones or skin pieces.
- 1 large egg Acts as a binder.
- 1/2 cup breadcrumbs (plain or panko) Panko gives a lighter texture; regular breadcrumbs provide a firmer patty.
- 1/4 cup finely chopped onion (white or yellow)
- 2 tablespoons mayonnaise Can be substituted with Greek yogurt.
- 1 tablespoon Dijon mustard Yellow mustard can be used in a pinch.
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley (or 1 tbsp dried) Dill or chives can also be used.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2–3 tablespoons vegetable oil (for frying) For a lighter fry, use a neutral oil spray.
For Serving (optional)
- 2 wedges Lemon
- to taste Additional mayonnaise or tartar sauce
- to taste Buns or salad greens
Instructions
Preparation
- Break cooked salmon into flakes and remove any large bones or skin pieces. Place in a medium bowl.
- Add the egg, mayonnaise, Dijon, lemon juice, chopped onion, parsley, salt, and pepper to the bowl. Mix until combined.
- Stir in breadcrumbs a little at a time until the mixture holds together when shaped into a patty.
- Divide into 6 equal portions and gently form into patties about 1/2–3/4 inch thick.
- If time allows, chill the patties for 10–15 minutes to help them firm up.
Cooking
- Heat oil in a nonstick or cast-iron skillet over medium heat. Fry patties 3–4 minutes per side until deep golden and crisp.
- Transfer to a paper towel-lined plate to drain.
Notes
These patties can easily be made ahead and stored. They freeze well both cooked and uncooked. To reheat, pan-fry or bake as preferred.