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Three salmon patties and salad on a plate.
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Crispy Salmon Patties Recipe

asd
Prep Time12 minutes
Cook Time8 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings (change as needed): 6 small patties
Author: Cheryl Avrich

Ingredients

  • 7 ounces canned salmon, Note 1 (~200 grams)
  • 2 tablespoons vegetable oil (for frying)

Salmon Patty Filling

  • ¼ cup Panko breadcrumbs, Note 2
  • 1 large egg
  • ¼ cup finely chopped green onions (~ 2 thin or 1 large)
  • 1 tablespoon mayonnaise (optional, but good for flavor/moisture)
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped fresh parsley or dill (optional)
  • ¼ teaspoon each: salt and black pepper
  • optional extra seasoning: ½ tsp Old Bay or Cajun seasoning and/or 1 tsp Dijon or Worcestershire.

Panko crust

  • 1 tablespoon flour mixed with ¼ tsp salt
  • 1 egg, beaten
  • ⅓ cup Panko bread crumbs
  • 2 teaspoons lemon zest from a medium lemon (Use more zest for garnish)

Instructions

  • Yield: 6 salmon patties, each about ½ inch thick (1.3 cm) and 3 - 3 ½ inches wide (8 cm)
  • PREPARE SALMON: Remove lid from canned salmon and drain juices. Empty into a medium bowl. A little leftover juice is fine - it adds extra moisture and flavor. Pick out the bones and skin if you like and discard. If leaving in the bones, crush them with your fingers for a better patty texture.
  • MAKE SALMON PATTIES: Add all filling ingredients to the salmon bowl. Mix to combine well - mix gently if you want to leave some flakes of salmon or mash if you want a smooth patty texture. With clean hands, lightly form into 6 balls.
  • BREAD SALMON PATTIES: (see shortcut, Note 3). Prepare a breading station: 1 medium plate for flour (mixed with 1/4 tsp salt), one medium soup bowl for beaten egg, one medium bowl with Panko mixed with 2 tsp lemon zest.
    Dust the 6 balls with flour (gently flopping each ball between hands to remove excess flour), then place them in the egg (flipping them so they get fully covered), then one at a time, coat each ball in Panko.
  • PAN-FRY PATTIES: Heat 2 tbsp vegetable oil in large skillet on medium heat. Place balls, spaced out, in skillet, flattening them to about ½ inch thick (1.3 cm) and 3 - 3 ½ inches wide (~8 cm). Fry for 3 minutes until golden brown, flip, lower heat a touch, and fry second side for 3-4 minutes. Garnish with lemon zest and chopped herbs if desired and serve with dipping sauces - Note 5.

Notes

  1. Canned salmon options:
    • Canned salmon is packed in its own juices (no water or oil). Cans are typically 7 oz or 14¾ oz, sometimes smaller if boneless/skinless. The 7 ½ oz. can is perfect for this recipe (or double recipe using larger can).
    • Pink or red salmon both work - red has richer flavor. Skin and bones are edible - you can pick them out or leave them in. Crush the bones if keeping them in for smoother texture.
    • Substitutes: Try canned tuna instead. You can also use 7 ounces (200 grams) cooked leftover or fresh salmon if you prefer.
  2. Panko substitutes: Crushed saltines, Ritz crackers, or plain breadcrumbs work in the filling. For gluten-free, use GF Panko and a 1:1 GF or almond flour for the coating - or skip the flour/egg dredge and coat with Panko only.
  3. Breading shortcut: Press Panko directly onto the formed patties instead of doing the full flour-egg-Panko dredge. Still works ok, but some Panko may fall off while frying so not as crunchy.
  4. Variations 
    • Seasoning: add optional seasonings and/or Dijon or Worcestershire sauce (see recipe card above).
    • Add veggies: Add very finely diced red peppers and onion (or sauté them first so they soften).
    • Skip the breading before pan frying.
    • Make salmon burgers - 2 burgers instead of 6 salmon patties
    • Make salmon sliders - tuck the patties into slider buns.
  5. Dipping sauces:
  6. Make ahead:
    • Meal prep: Mix the filling up to 2 days ahead and refrigerate (then bread and fry when needed - best option). Or bread the patties up to 1 day ahead and refrigerate before frying. Store in an airtight container. 
    • To freeze: flash-freeze uncooked breaded patties 1–2 hours, then bag for up to 3 months; fry from frozen, adding 1–2 minutes per side. Cooked patties freeze too.
    • Reheat: in the air fryer (375F/190C, 6 min), toaster oven (375F/190C, 8–10 min), or stovetop over medium-low a few minutes per side.
 
Nutrition values are for one small breaded salmon patty. Use 2-3 for a main dish serving or use as appetizers.
Calories: 153kcal | Carbohydrates: 6g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 83mg | Sodium: 303mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 4mg | Calcium: 119mg | Iron: 1mg