Salmon Patties

Crispy, Flavorful Canned Salmon Patties

Published Jan. 4, 2024

Recipe Overview

• Total Time: 35 minutes (10 minutes prep + 10 minutes cook + 15–30 minutes chilling)

• Prep Time: 10 minutes

• Cook Time: 10 minutes (plus 15–30 minutes chilling)

Ingredients

For 6 servings (patties)

• 1 large egg

• ¼ cup mayonnaise

• 1 lemon (zested, 2 tablespoons fresh juice; extra wedges for serving)

• ¼ cup finely chopped scallions (2–3 scallions)

• 2 tablespoons minced fresh parsley or dill (plus extra for garnish)

• 1 tablespoon Dijon mustard

• ½ teaspoon smoked paprika

• Pinch of ground cayenne (adjust to taste)

• 1 teaspoon kosher salt (e.g., Diamond Crystal)

• ¼ teaspoon black pepper

• 3 (6-ounce) cans boneless, skinless salmon, drained (or with skin/bones for added nutrition)

• ¾ cup plain panko breadcrumbs

• ¼ cup neutral oil (e.g., vegetable or canola)

Preparation Steps

Step 1: Prepare the Fish Mixture

In a large bowl, whisk together the egg, mayonnaise, lemon zest, lemon juice, scallions, parsley/dill, Dijon mustard, smoked paprika, cayenne, salt, and pepper until smooth and well combined. Add the drained salmon and panko breadcrumbs, then mix gently with a spatula to incorporate. Break up any large salmon chunks with the back of the spoon.

Critical Note: Refrigerate the mixture for 15–30 minutes (preferably 30 minutes) to firm it up. This chilling step ensures the patties hold their shape during cooking.

Step 2: Form Patties

Using a ½-cup measuring cup, portion the mixture into 6 equal mounds. Gently press each mound into a ¾-inch-thick patty, ensuring uniform thickness for even browning. (Note: Some variations yield 4 patties with a ½-cup scoop; adjust portion size if needed.)

Step 3: Cook the Patties

Heat the neutral oil in a large skillet over medium-high heat until shimmering (test with a drop of water; it should sizzle immediately). Add the patties in a single layer (avoid overcrowding). Cook for 2 minutes, pressing lightly with a spatula to ensure even contact with the pan. Flip and cook the second side for another 2 minutes.

Tip: If the oil smokes, reduce heat to medium to prevent burning. This ensures crispy, golden-brown edges without splattering.

Step 4: Finish and Serve

Transfer the cooked patties to a plate lined with paper towels to drain excess oil. Serve hot, garnished with extra fresh herbs and lemon wedges. Pair with tartar sauce, a green salad, or roasted vegetables for a complete meal.

Cook’s Insights & Pro Tips

• Nutrient-Rich Salmon: Canned salmon with bones/skin is more nutritious (calcium, omega-3s) and flavorful than skinless/bone-free varieties. Use sockeye or wild-caught salmon for best results.

• Traditional Twist: Substitute panko with matzah meal for a classic "salmon cutlet" texture (popular in UK-style recipes).

• Fishiness Buster: A pinch of cinnamon (¼ teaspoon) neutralizes fishiness subtly, a family secret for tender, mild-flavored patties.

• Binding Fix: If patties crumble, increase eggs to 2 large (original 1 egg may cause weak binding).

• Lemon Balance: Use ½ lemon (zest + 2 tbsp juice) instead of 1 whole lemon for balanced acidity.

• Serving Ideas: Top with avocado slices, drizzle with honey-mustard glaze, or serve as a base for egg-topped open-faced sandwiches.

Adapted from home-style recipes and culinary insights.