Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Intensity: Easy (Requires basic mixing and pan-frying skills)
Servings: 4 (Makes about 8 patties)
Cuisine: American
Why You’ll Love This Recipe
Crispy Perfection: Achieve that satisfying crunch without deep frying.
Incredibly Flavorful: A blend of fresh herbs, zesty lemon, and a hint of spice elevates the salmon.
Versatile: Perfect with a side salad, on a bun as a burger, or flaked over greens.
Great for Any Occasion: From a quick family dinner to a special brunch.
Ingredients
For the Salmon Patties:
1 ½ lbs fresh salmon fillets, skin removed (or 3 (14.75 oz) cans of high-quality salmon, drained and flaked)
½ cup plain breadcrumbs (plus extra for coating, if needed)
⅓ cup mayonnaise (adds incredible moisture)
2 large eggs, lightly beaten
¼ cup finely chopped fresh parsley (or 1 ½ tbsp dried)
2 green onions, thinly sliced (white and green parts)
1 tbsp fresh lemon juice (about half a lemon)
1 tsp Dijon mustard
1 tsp Old Bay seasoning (or substitute with a mix of paprika, celery salt, and black pepper)
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
¼ cup olive oil or avocado oil, for frying
For the Optional Dill Sauce:
½ cup plain Greek yogurt or sour cream
2 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tbsp chopped fresh dill
1 small clove garlic, minced
Salt and pepper to taste
Instructions
Step 1: Prepare the Salmon (If Using Fresh)
If using fresh salmon, preheat your oven to 400°F (200°C). Place the salmon fillets on a parchment-lined baking sheet, rub with a little oil, and season with salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Let it cool slightly, then use a fork to flake it into small pieces. If using canned salmon, simply drain it well and flake it with a fork, removing any large, round bones or dark skin if you prefer (these are actually edible and a great source of calcium!).
Step 2: Combine the Patty Mixture
In a large bowl, combine the flaked salmon, ½ cup of breadcrumbs, mayonnaise, beaten eggs, parsley, green onions, lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, salt, and pepper. Gently mix everything together with a fork or your hands until just combined. Be careful not to overmix, as this can make the patties dense.
Step 3: Form the Patties
Place about ¼ cup of additional breadcrumbs on a plate for coating. Divide the salmon mixture into 8 equal portions. Gently shape each portion into a patty about ¾-inch thick. If the mixture feels too wet to hold its shape, you can add another tablespoon or two of breadcrumbs to the mix. Carefully coat each patty in the reserved breadcrumbs, pressing gently so the crumbs adhere. Place the formed patties on a plate or baking sheet.
Step 4: Chill the Patties (Crucial Step!)
This step is key to preventing your patties from falling apart in the pan. Place the plate of formed patties in the refrigerator for at least 15-20 minutes. This allows the ingredients to bind together firmly.
Step 5: Make the Dill Sauce (Optional)
While the patties are chilling, whisk together all the sauce ingredients in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
Step 6: Pan-Fry to Golden-Brown Perfection
Heat the olive oil in a large skillet (preferably non-stick or cast iron) over medium heat. Once the oil is shimmering, carefully place the chilled patties in the skillet in a single layer, making sure not to overcrowd the pan (you may need to do this in two batches). Cook for 4-5 minutes per side, or until the patties are deeply golden brown, crispy, and heated through. The cooking time may vary slightly depending on the thickness of your patties. Resist the urge to move them around too much while they’re cooking; let that crust form!
Step 7: Drain and Serve
Carefully transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy with the prepared dill sauce, lemon wedges, and your choice of sides.
Chef’s Tips for Success
Don’t Skip the Chill: This is the golden rule. Chilling the patties is what prevents them from falling apart during frying.
Oil Temperature is Key: Make sure your oil is hot enough before adding the patties. If it’s not hot enough, they will absorb oil and become greasy. The oil should shimmer and a breadcrumb dropped in should sizzle immediately.
Gentle Handling: The mixture is delicate. Use a gentle touch when forming and flipping the patties. A thin, wide spatula is your best tool for flipping.
Make it Gluten-Free: Substitute the regular breadcrumbs with gluten-free panko or almond flour.
Serving Suggestions
These versatile patties pair beautifully with a variety of sides. Here are a few of our favorites:
Classic: Serve with a simple side salad, lemon wedges, and tartar sauce.
As a Burger: Place a patty on a toasted brioche bun with lettuce, tomato, red onion, and the dill sauce.
Light & Fresh: Serve over a bed of mixed greens with a light vinaigrette.
Comfort Food: Pair with creamy mashed potatoes and steamed green beans.
Storage & Reheating
Storage: Place any leftover cooked patties in an airtight container and store them in the refrigerator for up to 3 days.
Reheating: For best results, reheat them in a skillet over medium heat with a little oil to restore their crispiness. You can also reheat them in an air fryer at 350°F for 3-4 minutes. Microwaving is not recommended, as it will make them soggy.
Freezing: You can freeze the uncooked, formed patties. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
Nutrition Information
(Nutrition information is an estimate and will vary based on the exact ingredients and serving size used. Calculated per serving, based on 4 servings, without the optional sauce.)
Calories: 485 kcal
Fat: 32g
Carbohydrates: 12g
Protein: 35g
Fiber: 1g