Description
These Old-Fashioned Salmon Patties are a quick and delicious seafood dish made with canned salmon, seasoned with flavorful spices, and pan-fried to a perfect golden brown. Crispy on the outside and tender on the inside, they make a satisfying meal or appetizer that’s easy to prepare in under 20 minutes.
Ingredients
Scale
Salmon Patty Ingredients
- 1 (14.75 oz) can salmon, drained and flaked
- 1/2 cup breadcrumbs or crushed crackers
- 1/4 cup onion, finely chopped
- 1/4 cup bell pepper, finely chopped (optional)
- 1 egg, beaten
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil or butter for frying
Instructions
- Mix Ingredients: In a large bowl, combine the drained and flaked salmon with breadcrumbs, finely chopped onion, bell pepper (if using), beaten egg, mayonnaise, Dijon mustard, garlic powder, paprika, salt, and pepper. Stir well to create an even mixture.
- Shape Patties: Form the mixture into 6 to 8 evenly sized patties, shaping them gently to hold together without being too compact.
- Heat Skillet: Place a skillet over medium heat and add the olive oil or butter, allowing it to heat until shimmering but not smoking.
- Fry Patties: Carefully place the salmon patties into the hot skillet. Fry each side for 3 to 4 minutes, or until they develop a golden brown crust and are heated through in the center.
- Drain Excess Oil: Transfer the cooked patties onto a plate lined with paper towels to absorb any excess oil, ensuring they remain crispy but not greasy.
- Serve: Serve the warm salmon patties alongside tartar sauce, lemon wedges, or your preferred dipping sauce for a flavorful and satisfying meal.
Notes
- For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
- Adding finely chopped bell pepper is optional but adds a pleasant crunch and flavor.
- Make sure to drain the canned salmon well to avoid soggy patties.
- Serve with fresh lemon wedges and tartar sauce for a classic pairing.
- These patties can be made ahead and refrigerated for up to 2 days, then reheated in a skillet or oven.
