Description
This easy salmon patties recipe combines canned salmon with fresh vegetables and simple pantry staples to create flavorful, golden brown patties cooked on the stovetop. Perfect as a quick lunch or dinner, these salmon patties are juicy, packed with protein, and toasted to perfection using a combination of olive oil and butter for rich flavor and crisp texture.
Ingredients
Salmon Patty Mixture
- 14-15 oz canned salmon or salmon in packets (well drained)
- 1 medium yellow onion (1 cup, finely diced)
- 1/2 red bell pepper (seeded and diced)
- 1/2 cup Panko bread crumbs
- 1 large egg (lightly beaten)
- 2 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt (or sub with 1/2 tsp fine sea salt and 1/4 tsp garlic powder, or season to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley (finely minced)
For Cooking
- 2 Tbsp olive oil (divided)
- 2 Tbsp unsalted butter (divided)
Instructions
- Sauté Vegetables: Set a medium skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. Add finely diced onion and red bell pepper to the skillet. Sauté them, stirring occasionally, for 7 to 9 minutes until they become golden and softened. Once cooked, remove from heat and let cool slightly.
- Mix Patty Ingredients: In a large mixing bowl, combine the well-drained flaked salmon with the sautéed onion and pepper mixture. Add panko bread crumbs, lightly beaten egg, mayonnaise, Worcestershire sauce, garlic salt, freshly ground black pepper, and finely minced parsley. Stir all ingredients thoroughly until well combined.
- Form Patties: Using your hands, form the mixture into patties about 2 inches wide and 1/3 to 1/2 inch thick. Each patty should be roughly equal in size, about a heaping tablespoon of mixture per patty.
- Cook Patties: Heat a clean non-stick pan over medium heat and add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Once hot, place the salmon patties in a single layer. Sauté the patties for 3 to 4 minutes on each side or until they are golden brown and cooked through. If the patties brown too quickly, reduce the heat to prevent burning.
- Finish and Serve: Remove cooked patties to a paper towel-lined plate to absorb excess oil. Repeat the cooking process with any remaining patties, adding more oil and butter as needed. Serve warm and enjoy!
Notes
- You can substitute garlic salt with a combination of fine sea salt and garlic powder to control saltiness.
- Use Panko bread crumbs for a lighter, crispier texture than regular breadcrumbs.
- If you prefer, fresh salmon can be used instead of canned salmon but adjust cooking times accordingly.
- These patties can be served with tartar sauce, lemon wedges, or on buns as sandwiches.
- To keep patties intact, avoid overmixing the salmon mixture.
