Salmon patties (also called salmon croquettes) are a classic, budget-friendly comfort food. They’re crispy on the outside, tender on the inside, and come together in minutes. Here’s a reliable, delicious base recipe with plenty of tips for customization.
Classic Salmon Patties
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 4 patties
Ingredients:
· 1 (14.75 oz) can pink salmon, drained (or 2 cups cooked, flaked fresh salmon)
· 1/3 cup fine breadcrumbs or crushed saltine crackers (about 8 crackers)
· 1/4 cup finely diced onion (or 2 tbsp minced green onion)
· 1/4 cup finely diced bell pepper (any color, optional)
· 1 large egg, lightly beaten
· 1 tbsp mayonnaise or plain yogurt (adds moisture)
· 1 tbsp fresh lemon juice
· 1 tsp Dijon mustard (optional)
· 1/4 tsp garlic powder
· 1/4 tsp paprika
· Salt and black pepper to taste
· 2-3 tbsp vegetable or olive oil, for frying
Instructions:
- Prep the Salmon: Drain the canned salmon well. Pour it into a medium bowl and flake it with a fork, removing any large bones (they’re edible and soft, but you can remove them if you prefer) and skin.
- Mix: Add breadcrumbs/crackers, onion, bell pepper, egg, mayonnaise, lemon juice, mustard, and seasonings to the salmon. Mix gently but thoroughly until everything is combined.
- Form Patties: Divide the mixture into 4 equal portions. Shape each into a 1/2-inch thick patty, about 3 inches wide. Pro Tip: If the mixture is too wet to hold together, add a few more breadcrumbs. If it’s too dry, add another teaspoon of mayo or a splash of water.
- Chill (Optional but Recommended): Place patties on a plate and refrigerate for 15-20 minutes. This helps them firm up and hold together better during frying.
- Cook: Heat oil in a large skillet (cast iron is great) over medium heat. Once the oil shimmers, carefully add the patties. Cook for 3-4 minutes per side, or until deeply golden brown and crisp.
- Drain and Serve: Transfer patties to a paper towel-lined plate to drain any excess oil. Serve immediately.
Serving Suggestions:
· Classic: With lemon wedges, tartar sauce, creamy dill sauce, or ranch dressing.
· As a Sandwich: On a toasted bun with lettuce, tomato, and remoulade.
· Brunch Style: Topped with a poached or fried egg and hollandaise.
· Light Dinner: Alongside a fresh green salad, steamed vegetables, or cole slaw.
Key Tips & Variations:
· Choosing Salmon: Canned salmon is traditional, convenient, and affordable. Use wild-caught for better flavor. Leftover baked or poached salmon works wonderfully for a fresher taste.
· Binders: The egg and breadcrumbs are essential for holding the patties together. Panko, crushed Ritz crackers, or even cooked quinoa can be used.
· Add-Ins for Flavor:
· Herbs: Fresh dill, parsley, or chives.
· Spice: A dash of Old Bay seasoning, cayenne, or Cajun spice blend.
· Umami: A teaspoon of Worcestershire or soy sauce.
· Creamy: A tablespoon of cream cheese.
· Cooking Methods:
· Frying gives the best crispy crust.
· Baking (at 400°F/200°C for 15-20 mins, flipped halfway) is a healthier, hands-off option. Spray patties lightly with oil for browning.
· Air Frying (at 375°F/190°C for 10-12 mins) yields a great crispy result with less oil.
Why This Recipe Works:
It’s the perfect balance of salty, savory salmon, aromatic vegetables, and crispy texture. The lemon and mayo add brightness and moisture, preventing dryness.
Enjoy your homemade salmon patties—a simple, satisfying meal any night of the week