With a crunchy exterior and flavorful filling, these Salmon Patties are the perfect addition to your family’s go-to meals.
My husband is one of those people who will try just about any food. I’ve seen him eat crickets, worms, frog legs, snails, and gator tail. He’s even done tastings of crazy hot peppers like the Carolina Reaper, which required him to sign a waiver first. To say that he has an adventurous palate is an understatement.
So when I learned that one of his favorite meals from childhood through adulthood wasn’t something more exotic, I was a bit surprised. His most loved dish? Salmon patties, seasoned simply and fried, just like his mom made them.
Since I don’t eat seafood, I have to admit that I don’t make salmon patties all that often. But when I do, I know that it’s a real treat for my husband. This recipe is similar to the one his mother used to make. It’s crunchy on the outside and tender on the inside, not too bready, and has a zesty freshness to it, thanks to the lemon juice and chives.
In addition to being a budget-friendly meal, these salmon patties are also simple to make. They come together in just 25 minutes, and keep well in the freezer, if you want to meal prep a few extra patties. My husband enjoys them for dinner, but he also likes to take them to work for an easy lunch, too.
Can I use fresh salmon instead of canned?
Sure, you can swap out the canned stuff for fresh salmon. You’ll need a one-pound salmon filet to substitute for one can of salmon. Place the salmon skin-side down on a parchment-lined baking sheet. Brush it with olive oil and season it with salt and pepper (you could also add any other seasonings you like, such as garlic or onion powder). Roast it in a 425°F oven for 10-15 minutes, just until it’s cooked through, and then let it rest. Remove the skin and any bones, and then use two forks to flake it apart. Once the flaked salmon has cooled to room temperature, you can mix it in with the ingredients as directed in the recipe.
How do I store leftovers?
Allow any leftover salmon patties to cool completely, and then transfer them to an airtight container. You can store them in your fridge for up to 3-4 days. If you’d like to store them for longer or make a bigger batch for meal prepping, you can also freeze them for up to 3 months. It’s best to flash freeze them in a single layer on a baking sheet first, and then transfer them to an airtight container or freezer bag. To prevent sticking, place a sheet of parchment paper in between each patty. Place the frozen patties in the fridge to thaw overnight. When you’re ready to serve again, heat them in a 350°F oven for 10 minutes or pan-fry them in a bit of vegetable oil until warm and crispy.
Serving suggestions
Salmon patties would pair well with just about any fresh salad or coleslaw. I recommend serving them with The Perfect Beet Salad or Southern Coleslaw. Add some Potato Salad With Dill Relish and Sautéed Green Beans for a hearty and filling meal. Don’t forget to serve the patties with a squeeze of lemon or your favorite dip on the side.
How To Make Salmon Patties
Ingredients
- Vegetable oil for frying
- 1 14.75-ounce can salmon drained
- 2 eggs
- 1 tablespoon chives chopped
- 3/4 cup breadcrumbs
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat, until it is sizzling.
- In a bowl, add the salmon, eggs, chopped chives, breadcrumbs, lemon juice, salt, and pepper.
- Use a spoon to mix it until well combined.
- Divide the mix into 4 parts and use your hands to shape the mix into patties. Squeeze the patties together to make sure they stick together and then pat them flat.
- Gently place the patties into the hot oil, and fry for 5 minutes on each side, until golden brown.
- Remove the patties from the oil and place them onto a paper towel-lined plate to drain the excess oil.
I love salmon patties my grandma talks us how to cook everything my sister n I on Sunday morning we had salmon:this’s the way we did it..1can Double Q salmon -Chopped onion-1egg-
1Tbsp of mark -1Tbsp of Flourblack pe Then we fry them in a black cast iron skillet,but after moving to city I learned there r many ways to do it but I still enjoy the old fashioned way ,bc I’m a country girl..thx for listening ❤️
Thanks so much for sharing this recipe Dorothy 💛