Description

Easy Salmon Patties – Crispy Outside, Tender Inside

Name: Easy Salmon Patty Recipe : Crispy Outside, Tender Inside
Ingredients: 2 cans (5–6 oz each) salmon, drained and flaked (bones optional, for calcium); 1 large egg (or 1 flax egg for egg-free); 1/3 cup breadcrumbs (panko, crushed crackers, oats, or almond flour for GF); 2 tbsp mayonnaise (or Greek yogurt for extra protein); 1 tbsp Dijon mustard (yellow or whole-grain works too); 1 tbsp fresh lemon juice; 2 tbsp finely chopped onion or green onion; 1 tbsp chopped fresh parsley or dill (optional); Salt and pepper, to taste; 2 tbsp oil for frying (avocado, vegetable, canola, or light olive oil)

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 patties

Ingredients

Scale

2 cans (5–6 oz each) salmon, drained and flaked (bones optional, for calcium)
1 large egg (or 1 flax egg for egg-free)
1/3 cup breadcrumbs (panko, crushed crackers, oats, or almond flour for GF)
2 tbsp mayonnaise (or Greek yogurt for extra protein)
1 tbsp Dijon mustard (yellow or whole-grain works too)
1 tbsp fresh lemon juice
2 tbsp finely chopped onion or green onion
1 tbsp chopped fresh parsley or dill (optional)
Salt and pepper, to taste
2 tbsp oil for frying (avocado, vegetable, canola, or light olive oil)

Instructions

1. Mix the Patties

In a bowl, combine salmon, egg, breadcrumbs, mayo, mustard, lemon juice, onion, herbs, salt, and pepper.
Mix gently until combined—avoid overmixing for tender patties.
Adjust texture: too wet → more breadcrumbs; too dry → extra teaspoon of mayo or lemon juice.
Optional: fry a tiny tester patty to check seasoning.

2. Shape Patties

Divide mixture into 6 equal portions (½-inch thick).
Chill 10–15 minutes for easier flipping (optional but recommended).

3. Fry to Golden Perfection

Heat oil in a non-stick or cast-iron skillet over medium heat.
Add patties, leaving space between them. Cook 3–4 minutes per side until golden and crispy.
Keep cooked patties warm on a wire rack in a low oven (200°F) if making a batch.

4. Serve Ideas

Classic Plate: Over greens with lemon wedges and tartar sauce or sriracha mayo.
Sandwich: Toasted bun, lettuce, tomato, patty, pickled onions.
Bowl: Crumbled over grains with avocado, cucumber, edamame, and sesame-ginger dressing.

Notes

Mediterranean: Add dill, oregano, feta, sun-dried tomatoes; serve with tzatziki.
Southwest Kick: Add cumin, smoked paprika, chopped jalapeño; use lime juice. Serve with avocado crema.
Asian-Inspired: Replace mustard with 1 tsp grated ginger + splash of soy sauce; use panko breadcrumbs; serve with honey-soy mayo.
Gluten-Free: Use almond flour or certified GF oats; optional grated zucchini or sweet potato for extra moisture.
Baked Version: 400°F for 12–15 mins on parchment-lined tray, flipping halfway. Less crispy but hands-off.