Salmon Patties Recipe

There’s just something about a recipe that’s quick, comforting, and delicious, isn’t there? These salmon patties are a game-changer for weeknight dinners. Packed with bold lemony flavors, a touch of freshness from parsley and green onions, and a satisfying crispy crust, they’re everything you want in an easy seafood dish. Plus, with canned salmon as the star, they’re a budget-friendly way to get your omega-3s without much fuss. Whether you’re frying them to golden perfection or baking them for a lighter touch, these patties will quickly become a family favorite.

this RECIPE

A personal story: my first taste of salmon patties

Growing up, salmon patties were one of those meals my grandmother would whip up when she wanted to spoil us. I remember sitting at her tiny kitchen table, watching her gently mash the salmon, her hands moving with the confidence of someone who’d made this recipe a hundred times before. She’d always tell me, “The trick is the lemon zest—it brings everything to life.” When they hit the pan, the sound of sizzling oil filled the kitchen, and the aroma of lemon, parsley, and fried salmon made my mouth water. To this day, biting into a salmon patty takes me straight back to her warm, bustling kitchen, and I can’t help but smile.

The origin story: humble beginnings of salmon patties

Salmon patties, also known as salmon cakes, have been a staple in many kitchens for decades. Originally popularized as an affordable way to enjoy seafood, canned salmon became a pantry hero for busy families. The recipe likely has roots in Depression-era cooking, where resourcefulness was key, and every ingredient had to stretch. Over time, salmon patties have evolved, with variations popping up in different regions—some adding Old Bay seasoning, others binding with breadcrumbs or potatoes. But at their core, they remain a simple, satisfying dish that highlights the natural flavor of salmon.

Let’s talk ingredients: the stars of the show

This recipe keeps things simple, with a handful of ingredients coming together to create big flavor:

• Canned pink salmon: The base of the dish, this ingredient is both economical and packed with protein. Look for wild-caught varieties if you can. If you’re out of canned salmon, you can substitute cooked fresh salmon—it works just as well.
• Lemon zest and juice: These add a bright, tangy kick that balances the richness of the salmon. Fresh lemon is non-negotiable here—skip the bottled stuff!
• Mustard powder: This adds a subtle depth of flavor. If you don’t have mustard powder, mustard can be used in a pinch.
• Fresh parsley and green onions: These herbs bring freshness and a touch of green that makes the patties pop. No parsley? Try dill or cilantro instead for a twist.
• Egg: The binder that holds everything together. For an egg-free version, flaxseed mixed with water works surprisingly well.
• Olive oil: Key for frying, it ensures the patties develop that irresistible crispy crust while staying moist inside.

Kitchen gear: what you need (and what you don’t)

Making salmon patties doesn’t require fancy tools, which is part of the appeal! Here’s what you’ll need:

• Mixing bowl: A medium-sized bowl is perfect for combining the ingredients.
• Fork: For mashing the salmon and mixing everything together. No fancy equipment necessary!
• Nonstick pan or cast iron skillet: These are ideal for shallow frying. Cast iron is my favorite because it heats evenly and creates a beautiful crust.
• Parchment-lined baking sheet: If you’re opting for the oven-baked method, this prevents sticking and makes cleanup easy.
• Zester: A fine grater or zester is essential for getting the lemon zest just right. Don’t have one? A sharp knife can work in a pinch—just be careful to only slice the yellow part of the peel.

Step-by-step: my foolproof method (with a few tips!)

1. Prep the salmon

Start by draining the canned salmon really well—this is crucial to avoid soggy patties. Once it’s drained, place it in a large bowl and use a fork to mash it up. Don’t forget to remove any large bones you spot. While the bones are actually edible and full of calcium, they can be a texture turnoff for some.

2. Mix it all together

In the same bowl, add your beaten egg, mustard powder, lemon zest, lemon juice, parsley, green onions, salt, and pepper. Stir gently but thoroughly until everything is evenly combined. The mixture should hold together easily when pressed. If it feels too wet, add a little panko or breadcrumbs as a binder.

3. Shape the patties

Divide the mixture into four equal portions and shape them into patties about ½ inch thick. A tip: Wet your hands slightly before shaping to keep the mixture from sticking to you.

4. Choose your cooking method

For frying, heat the olive oil in your pan over medium-low heat. Cook the patties for 3-4 minutes per side, flipping gently so they don’t fall apart. If you’re baking, preheat the oven to 375°F, place the patties on a parchment-lined sheet, and bake for 10-15 minutes, flipping them halfway.

Variations and adaptations: make it your own

• Gluten-free: This recipe is naturally gluten-free since it doesn’t use breadcrumbs, but if you do add a binder, be sure to choose gluten-free breadcrumbs.
• Dairy-free: No dairy here, so you’re good to go!
• Keto-friendly: These patties are already low-carb, making them perfect for a keto diet.
• Herb swaps: Don’t have parsley? Dill, cilantro, or even chives can work wonders.
• Spicy twist: Add a pinch of cayenne pepper or a dash of hot sauce to the mixture for some heat.
• Seasonal flair: In summer, serve these with a fresh cucumber-dill yogurt sauce. In winter, pair them with roasted vegetables.

How to serve these salmon patties like a pro

Presentation doesn’t have to be fussy. Arrange the patties on a plate with lemon wedges on the side—they’re not just for garnish; a squeeze of fresh lemon juice makes every bite sing. For a complete meal, serve the patties with a side of roasted asparagus or a bright arugula salad with a citrus vinaigrette. If you’re hosting, plate them individually on small serving dishes with a dollop of garlic aioli for an elevated touch.

Drink pairings to complement the flavors

Salmon patties pair beautifully with light, refreshing beverages. A glass of sparkling water with a slice of lemon or lime keeps things simple and bright. If you’re feeling fancy, try a homemade lemonade with a hint of mint—it’s the perfect balance to the richness of the patties. Unsweetened iced tea with a squeeze of lemon also works like a charm. For something cozier, a mild herbal tea like chamomile or green tea provides a comforting balance.

Storing and reheating tips

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. To reheat, use a nonstick pan over low heat—it keeps the patties crispy without drying them out. You can also reheat them in a 350°F oven for about 10 minutes. Avoid microwaving, as it can make the patties soggy. If freezing, wrap each patty individually in plastic wrap, then store in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Scaling the recipe for more (or fewer) servings

This recipe makes four patties, but it’s super easy to adjust. For a larger crowd, just double or triple the ingredients—no special adjustments needed. If you’re cooking for one or two, halve the recipe and enjoy leftovers the next day. Just remember to keep an eye on cooking times, as smaller patties may cook a bit faster.

Encouragement to try this recipe

If you’re looking for a simple, flavorful dish that checks all the boxes—easy, healthy, and downright delicious—these salmon patties are for you. They’re versatile enough for a quick weeknight dinner yet special enough for company. And the best part? You can make them your own with endless variations. So grab that can of salmon and give this recipe a try—you won’t regret it!

Frequently Asked Questions

1. Can I use fresh salmon instead of canned?
Absolutely! Just cook and flake your fresh salmon beforehand. You’ll need about 14-15 ounces for this recipe.

2. What can I use instead of mustard powder?
mustard works great as a substitute. Start with about 1 teaspoon and adjust to taste.

3. Can I make the patties ahead of time?
Yes! Shape the patties and store them in the fridge for up to 24 hours before cooking.

4. What’s the best way to prevent the patties from falling apart?
Make sure the mixture isn’t too wet—drain the salmon well and don’t skip the egg, as it acts as a binder.

5. Can I bake these instead of frying?
Of course! Bake them at 375°F for 10-15 minutes, flipping halfway through. It’s a lighter option that still tastes amazing.

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