Crispy Salmon Patties
Description
These Crispy Salmon Patties are golden brown on the outside, tender and flavorful on the inside, and made with simple pantry ingredients. Fresh herbs, breadcrumbs, Parmesan cheese, and seasonings are combined with flaky salmon to create perfectly crispy patties that are ideal for lunch or dinner. Serve them with a creamy garlic herb sauce, a fresh garden salad, or roasted vegetables for a wholesome, protein-packed meal. They’re quick to prepare, freezer-friendly, and a great way to use leftover cooked salmon or canned salmon.
Ingredients
For the Salmon Patties
- 1½ lbs (680g) cooked salmon, flaked (or 2 cans, drained)
- 2 large eggs
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup finely diced onion
- 2 celery stalks, finely diced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 2 tbsp olive oil (for frying)
Creamy Garlic Herb Sauce
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 1 tbsp chopped parsley
- Salt and black pepper, to taste
For Serving
- Lemon wedges
- Fresh parsley
- Mixed garden salad
- Roasted vegetables or mashed potatoes
Instructions
Step 1: Prepare the Salmon
If using fresh salmon, bake or pan-sear until fully cooked (145°F/63°C). Let it cool slightly, remove the skin if needed, and flake the salmon into a large mixing bowl.
Step 2: Mix the Patties
Add the eggs, breadcrumbs, Parmesan cheese, onion, celery, parsley, chives, garlic, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, smoked paprika, garlic powder, salt, and pepper.
Mix gently until everything is evenly combined. If the mixture feels too wet, add a little more breadcrumbs.
Step 3: Shape
Divide the mixture into 6–8 equal portions and shape into patties about ¾ inch thick.
Place them on a tray and refrigerate for 20–30 minutes to help them hold their shape while cooking.
Step 4: Cook
Heat the olive oil in a large skillet over medium heat.
Cook the patties for 4–5 minutes per side, or until deeply golden brown and crispy.
Transfer to a paper towel-lined plate.
Step 5: Make the Sauce
In a small bowl, combine the mayonnaise, sour cream, garlic, lemon juice, dill, parsley, salt, and pepper. Stir until smooth.
Step 6: Serve
Arrange the salmon patties on a serving platter.
Serve warm with the creamy garlic herb sauce, fresh lemon wedges, and your favorite side dishes.
Tips
- Refrigerate the patties before frying to keep them from falling apart.
- Use panko breadcrumbs for an extra crispy crust.
- Don’t overcrowd the skillet—cook in batches if needed.
- Add a pinch of cayenne pepper for a spicy kick.
- Air fry at 390°F (200°C) for 10–12 minutes, flipping halfway through, for a lighter version.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze uncooked or cooked patties for up to 3 months.
- Reheat in a skillet, air fryer, or oven at 375°F (190°C) until heated through.
Frequently Asked Questions
Can I use canned salmon?
Yes! Canned salmon works perfectly. Drain it well and remove any large bones if preferred.
Can I bake these instead of frying?
Absolutely. Bake at 400°F (200°C) for 18–20 minutes, flipping halfway through.
How do I keep the patties from falling apart?
Chilling the patties before cooking and using enough eggs and breadcrumbs as binders helps them stay together.
Can I make them gluten-free?
Yes. Substitute the panko breadcrumbs with your favorite gluten-free breadcrumbs.
Servings
Makes 6–8 salmon patties (4 servings)
Nutrition (Approximate Per Serving)
- Calories: 390
- Protein: 31g
- Carbohydrates: 12g
- Fat: 24g
- Saturated Fat: 5g
- Fiber: 1g
- Sugar: 2g
- Sodium: 480mg
- Cholesterol: 155mg