Description
This easy salmon patties recipe is a quick and delicious way to enjoy canned salmon transformed into crispy, golden patties packed with flavor from sautéed onions, red bell peppers, and a blend of seasonings. Perfect as a snack, appetizer, or light meal, these salmon patties are pan-fried to perfection and ready in just 40 minutes.
Ingredients
Scale
Salmon Patty Ingredients
- 1 (14-15 ounce) can salmon, well drained
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely diced (about 1 cup)
- 1/2 red bell pepper, seeded and diced
- 1/2 cup panko bread crumbs
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic salt (or substitute with 1/2 teaspoon fine sea salt and 1/4 teaspoon garlic powder)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup parsley, finely minced
Instructions
- Sauté vegetables: Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add the diced yellow onion and red bell pepper, cooking until they are softened and golden brown. Once done, remove the skillet from the heat to cool slightly.
- Combine ingredients: In a mixing bowl, flake the drained canned salmon and add the sautéed vegetables. Stir in the panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, freshly ground black pepper, and minced parsley. Mix everything together until well combined.
- Form patties: Shape the salmon mixture into patties approximately 2 inches wide and about one-third to one-half inch thick. This size ensures even cooking and a crispy exterior.
- Cook patties: Heat the remaining 1 tablespoon olive oil and 1 tablespoon butter in a non-stick skillet over medium heat. Carefully place the patties in the skillet and cook for 3 to 4 minutes on each side until they turn a beautiful golden brown and are cooked through.
- Serve immediately: Once cooked, remove the patties from the skillet and serve hot. They pair wonderfully with tartar sauce, lemon wedges, or a fresh side salad for a complete meal.
Notes
- Make sure to drain the canned salmon thoroughly to prevent watery patties.
- Panko bread crumbs give a lighter, crispier texture compared to regular bread crumbs.
- If you prefer spicier patties, add a pinch of cayenne pepper or chopped fresh jalapeño to the mix.
- These patties can be baked at 375°F (190°C) for 15-18 minutes as a healthier alternative to frying.
- Leftover patties can be refrigerated for up to 3 days or frozen for up to 1 month.
