Description
These crispy salmon patties are golden on the outside, tender and flavorful inside, and come together in just 30 minutes. Made with pantry staples and canned salmon, they’re a weeknight hero that feels a little fancy but is wonderfully fuss-free. Great on their own or served with a tangy dip or fresh salad!
Ingredients
1 (14.75 oz) can salmon (boneless and skinless preferred)
1 egg 1/4 cup mayonnaise
1/2 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup panko breadcrumbs
1/4 cup chopped scallions
1 tablespoon chopped fresh dill (or 1 teaspoon dried)
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt Pepper to taste
2 tablespoons olive oil (for frying)
Instructions
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Drain the canned salmon and flake it into a medium-sized mixing bowl with a fork. If using salmon with skin or bones, mash them in or remove them as preferred.
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Add the egg, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, panko breadcrumbs, scallions, dill, parsley, garlic powder, salt, and pepper. Mix just until combined—do not overmix.
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Form the mixture into 6 equal-sized patties, about 1/2 inch thick.
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Heat the olive oil in a skillet over medium heat. Cook the patties in batches, about 3–4 minutes per side, until golden brown and crispy. Add more oil if needed between batches.
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Serve warm with your favorite dipping sauce or a squeeze of lemon.
Notes
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You can substitute fresh herbs with dried if needed, but fresh adds a burst of brightness.
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These patties reheat well—use an air fryer or oven for best texture.
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For extra crunch, chill the shaped patties in the fridge for 15–20 minutes before frying.
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Delicious with sauces like garlic aioli, tartar sauce, or tzatziki.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: American