Salmon Patties Recipe
These crispy salmon patties are quick, easy, and made with pantry staples like canned pink salmon, panko breadcrumbs, and simple seasonings. Perfect for weeknight dinners, fish fries, or a nostalgic Southern-style meal, they’re golden on the outside, tender inside, and crowd-pleasing every time.
Ingredients
- 1 14.75 oz can pink salmon, drained and flaked (or 1 lb cooked fresh salmon)
- 1/2 cup panko breadcrumbs plus extra for coating if you like them extra crispy
- 1/4 cup finely diced onion
- 1/4 cup finely diced bell pepper red or green
- 2 large eggs lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning or your favorite seafood seasoning
- 2 tablespoons fresh parsley chopped (optional)
- Salt & black pepper to taste
- Oil for frying I love using peanut oil for the best crispiness
Instructions
- Prep the salmon:
- Drain the canned salmon well and flake it into a large bowl. Remove any skin or big bones if you prefer. (2 minutes)
- Mix the ingredients:
- Add the diced onion, bell pepper, breadcrumbs, eggs, mayo, mustard, lemon juice, Old Bay seasoning, and fresh parsley. Season with salt and pepper. Mix gently with a fork until just combined. Don’t overmix! (3–5 minutes)
- Form the patties:
- Use your hands to shape the mixture into about 6–8 equal-sized patties, pressing firmly so they hold their shape. If the mixture feels too wet, add a bit more panko. (5 minutes)
- Heat the oil:
- Pour about 1/4 inch of oil into a large skillet over medium heat. Let it heat until shimmering—test with a breadcrumb; it should sizzle. (2–3 minutes)
- Fry the patties:
- Carefully place the patties in the skillet in batches. Fry for 3–4 minutes per side, or until golden brown and crisp. Don’t overcrowd the pan. Use a spatula to flip gently. (8–10 minutes)
- Drain and serve:
- Transfer cooked patties to a platter lined with paper towels to drain any excess oil. Serve hot with lemon wedges or a side of homemade tartar sauce. (1 minute)
Notes
- Tip: Drain canned salmon well and remove any large bones if you like a smoother texture.
- Keep it cold: If your mixture feels too loose, chill it in the fridge for 15 minutes before forming patties.
- Firm press: Press the patties firmly so they don’t fall apart in the skillet.
- Hot oil: Make sure your oil is hot enough—too cool, and they’ll absorb oil and get soggy.
- Don’t overcrowd: Fry in batches to keep that beautiful golden brown crust.
- Drain well: Use paper towels to catch extra oil for crispier patties.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer-Friendly: Freeze patties in a single layer, then transfer to a freezer bag. Reheat in a skillet or air fryer.