With a crunchy exterior and flavorful filling, these Salmon Patties are a perfect addition to your family‘s go-to meals.
My mom’s college best friend would visit us a few times a year. She never married and wasn’t much of a cook. While she could get plenty of her favorite meals at restaurants, she was never able to find salmon patties that matched my mom’s. Maybe the secret ingredient was love—and a few college secrets she didn’t want her friend to divulge! Now that I’m doing my own menu planning, I discovered the other secret: this recipe.
I like salmon prepared in all kinds of ways, from a Mousse to a Salad. But there’s something very satisfying about salmon patties. They taste like home.
Serving Suggestions
Salmon Patties pair well with fresh salad, coleslaw, or Roasted Vegetable Pasta. You can also serve them with some Quinoa or sweet potato fries. No matter what you pair them with, don’t forget a squeeze of lemon or your favorite dip.
Ingredients
- 1 – 14.75 oz can salmon (drained)
- 2 eggs
- 1 TBSP chives (chopped)
- 3/4 cup breadcrumbs
- 1 tsp lemon juice
- Salt and pepper
- Vegetable oil
Instructions
Prep time: 15 minutes
Cooking time: 10 minutes
Yields: 4 servings
- Place a pot on medium heat and heat the oil until it’s sizzling.
- In a bowl, add the salmon, eggs, chopped chives, breadcrumbs, lemon juice, and 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. Make sure to squeeze the patties together so they stick together and shape nicely by patting 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 to drain the excess oil.
Tips & Tricks for the Perfect Salmon Patties
- Drain the salmon well; overly moist patties won’t hold their shape.
- Wait until the oil sizzles before adding the patties so you can get golden edges on the patties.
- When you’re shaping the patties, press them together firmly but not too tightly so they don’t become dense or tough.
- Use a thin spatula to carefully flip the patties.
FAQs
Sure. You can swap out the canned stuff for fresh salmon. Just remember to cook it up and flake it before you mix it in.
Honestly, canned salmon is perfect for this recipe. Try to go for Wild-caught.
Of course. Set your oven to 375°F and bake them for about 20 minutes. Flip the patties midway through so they’re golden brown on both sides.
A tangy tartar or creamy mayo dip are great options but feel free to be creative.
Variations
- Zesty Salmon Patties: Add finely grated zest of a lemon or a lime.
- Gluten-Free Salmon Patties: Use almond meal or gluten-free breadcrumbs.
- Spicy Salmon Patties: Include a dash of cayenne or chopped jalapenos.
- Vegetable-Loaded Salmon Patties: Add finely chopped bell peppers or celery.
- Herbed Salmon Patties: Substitute chives with fresh dill or parsley.
Make Ahead and How to Store
These savory salmon patties are great for making ahead. Prep them and store in the fridge overnight and fry them right before you’re ready to serve. Store any leftovers in an airtight container in your fridge. When you’re ready to serve again, heat them back up in the oven or frying pan for a few minutes until warm.
Salmon Patties
Ingredients
- 1 – 14.75 oz can salmon drained
- 2 eggs
- 1 TBSP chives chopped
- 3/4 cup breadcrumbs
- 1 tsp lemon juice
- Salt and pepper
- Vegetable oil
Instructions
- Place a pot on medium heat and heat the oil 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 shape nicely by patting 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 to drain the excess oil.
