salmon patties

Oh, the simple joy of a truly delicious meal! Today, I want to share a recipe that brings a comforting warmth to our family table: crispy salmon patties. There’s something so wonderfully satisfying about these golden-brown beauties, each bite a delicate balance of flaky salmon and fresh herbs, that reminds me of my grandmother’s kitchen. Just like the vibrant flavors in a dish like Garlic Shrimp Mofongo, these patties are a testament to how simple ingredients can create profound happiness.

I remember my daughter, Lily, once helping me mix the ingredients for these patties, her tiny hands carefully mashing the salmon. It’s those shared moments, blending classic flavors with fresh ideas, that truly make a recipe special. My grandmother would often tell me that the best food isn’t just about the taste, but the memories you create while making and sharing it.

This recipe for salmon patties is a fantastic weeknight solution—it’s hearty, comforting, and incredibly low-stress to prepare, making it perfect for busy families. My practical tip for this dish is to always chill the mixture slightly before forming the patties; it makes them much easier to handle and ensures they hold their shape beautifully.

What You Need to Make This Recipe

Crafting these delightful salmon patties is all about a few simple, fresh ingredients that sing together. We’re talking about canned salmon as our star, brightened by fresh lemon zest, fragrant parsley and dill, and a subtle crunch from red onion and celery. It’s a wonderful blend, much like the exciting flavors you’d find in Firecracker Shrimp, that creates a truly comforting and easy meal. You’ll find the full list of ingredients and precise measurements in the recipe card below.

How to Make salmon patties

Making these salmon patties is a straightforward process, perfect for any home cook, even if you’re used to more intricate Shrimp Enchiladas. First, you’ll prepare the salmon mixture by combining the canned salmon with a large egg, plain breadcrumbs, finely diced red onion and celery, fresh parsley and dill, lemon zest, Dijon mustard, salt, and pepper. Once mixed, form the patties, ensuring they are uniform in size. Finally, cook the salmon patties in a skillet with a touch of olive oil until they’re golden brown and wonderfully crispy on both sides, ready to be served and enjoyed!

Pro Tips for Making This salmon patties

Over the years, from my grandmother’s kitchen to my own, I’ve gathered a few little secrets that make these salmon patties truly shine. They’re simple touches that ensure a fantastic result every time.

For Perfectly Crispy Patties

Don’t overcrowd your pan when cooking the salmon patties. Give each one enough space to breathe and develop that beautiful, golden-brown crust. If you try to cook too many at once, the temperature of the pan drops, and you end up steaming them instead of crisping. My secret trick: Use a cast-iron skillet if you have one; it retains heat wonderfully and creates the best sear.

Flavor Boosters

While the recipe is perfect as is, sometimes I add a pinch of smoked paprika or a dash of hot sauce to the mixture for an extra layer of flavor. It’s all about experimenting and finding what your family loves! I always ensure the fresh herbs, like the parsley and dill, are finely chopped; it helps distribute their bright flavors evenly throughout each salmon patty.

How to Store salmon patties

When we have leftover salmon patties, which isn’t often because they’re so popular, I make sure to store them properly so they taste just as good the next day. Place cooled salmon patties in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them individually on a baking sheet, then transfer to a freezer-safe bag for up to 1-2 months. My personal tip is to always reheat them gently in a skillet or oven at a low temperature; it helps bring back that lovely crispiness without drying them out, preserving their delicious flavor.

Nutritional Benefits

These salmon patties are a fantastic way to enjoy a meal that’s both delicious and nourishing. Packed with omega-3 fatty acids from the salmon, they offer a wonderful boost for heart and brain health, making them a smart and family-friendly choice for any dinner. It’s a dish I feel good about serving my loved ones!

FAQs

Can I use fresh salmon instead of canned?

Absolutely! If you’re using fresh salmon, simply cook and flake it before incorporating it into the mixture. Ensure it’s cooled completely to achieve the best texture for your salmon patties. This is a great way to use up any leftover cooked salmon.

How do I prevent my salmon patties from falling apart?

The egg and breadcrumbs in the recipe act as binders. To ensure your salmon patties hold together, make sure to chill the mixture for at least 15-20 minutes before forming, and press them firmly. Don’t flip them too early while cooking.

What are some good side dishes for salmon patties?

Crispy lemon herb salmon patties pair wonderfully with a fresh green salad, steamed asparagus, or even a creamy dill sauce. For a heartier meal, serve them alongside roasted potatoes or a simple rice pilaf.

Can these salmon patties be baked or air-fried?

Yes, they can! For baking, place formed salmon patties on a parchment-lined baking sheet and bake at 375°F (190°C) for 15-20 minutes, flipping halfway. For air frying, cook at 375°F (190°C) for 10-12 minutes, flipping once.

Antonio

Crispy Lemon Herb Salmon Patties

These crispy, flavor-packed salmon patties are incredibly easy to make and perfect for a quick weeknight dinner or a light lunch. Made with pantry staples and fresh herbs, they're a delightful way to enjoy salmon.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Course: Lunch, Main Course

Cuisine: American, Seafood

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

For the Salmon Patties

• 14.75 oz Canned Salmon drained very well and flaked (typically 2 cans, about 7.37 oz each)
• 1 Large Egg beaten
• 1/2 cup Plain Breadcrumbs (plus 1/4 cup extra for coating)
• 2 tbsp Red Onion finely minced
• 2 tbsp Celery finely minced
• 2 tbsp Fresh Parsley chopped
• 1 tbsp Fresh Dill chopped
• 1 tsp Lemon Zest
• 1 tsp Dijon Mustard
• 1/2 tsp Salt or to taste
• 1/4 tsp Black Pepper or to taste

For Frying

• 2 tbsp Olive Oil or vegetable oil

Equipment

• Large mixing bowl
• Small Mixing Bowl
• Large Skillet (non-stick preferred)
• Spatula
• Measuring spoons and cups
• Fork

Method

 

Prepare the Salmon Mixture

• Drain the canned salmon very well. In a large mixing bowl, use a fork to flake the salmon, removing any skin or small bones if desired.
• Add the beaten egg, 1/2 cup breadcrumbs, minced red onion, minced celery, chopped fresh parsley, chopped fresh dill, lemon zest, Dijon mustard, salt, and black pepper to the bowl with the flaked salmon.
• Mix all ingredients thoroughly until well combined. The mixture should hold together when pressed.

Form the Patties

• Place the additional 1/4 cup breadcrumbs on a small plate or shallow bowl.
• Divide the salmon mixture into 8 equal portions. Form each portion into a firm, flat patty, about 1/2 to 3/4 inch thick.
• Gently dredge each patty in the extra breadcrumbs, coating both sides lightly. Set aside on a clean plate.

Cook the Salmon Patties

• Heat the olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place 4 salmon patties into the skillet, ensuring not to overcrowd the pan.
• Cook for 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
• Remove cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
• Repeat with the remaining 4 patties, adding more oil to the skillet if necessary.

Serve

• Serve the crispy salmon patties immediately with a squeeze of fresh lemon, a dollop of tartar sauce, or a fresh green salad.

Notes

• **Variations:** For a touch of heat, add a pinch of cayenne pepper or a teaspoon of finely diced jalapeño to the mixture.
• **Freezing:** Cooked salmon patties can be frozen for up to 2 months. Reheat in a skillet or oven until warmed through and crispy.
• **Serving Suggestions:** Excellent served with a side of steamed asparagus, roasted potatoes, or on a bun with lettuce and tomato for a salmon patty sandwich.

Conclusion

These crispy lemon herb salmon patties are more than just a quick meal; they’re an invitation to gather around the table and enjoy simple, wholesome flavors. From the joy of blending fresh herbs with flaky salmon to the satisfaction of a perfectly golden-brown patty, this recipe truly embodies the comforting, approachable cooking I adore. I hope you and your family find as much delight in them as we do. It’s a wonderful alternative to other seafood dishes like a hearty Shrimp Casserole Recipe, and I encourage you to try it!

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