Description
This easy salmon patties recipe features tender and flavorful patties made from canned salmon, sautéed vegetables, and a simple blend of seasonings. Perfectly pan-fried to golden brown perfection, these patties are an excellent quick meal option that’s both satisfying and nutritious.
Ingredients
Salmon Patties
- 14-15 oz canned salmon or salmon in packets, well drained
- 1 medium yellow onion, finely diced (about 1 cup)
- 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 substitute with 1/2 tsp fine sea salt and 1/4 tsp garlic powder, adjust to taste)
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh parsley, finely minced
Cooking Fats
- 2 Tbsp olive oil (divided)
- 2 Tbsp unsalted butter (divided)
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a medium skillet over medium heat. Add the finely diced onion and diced red bell pepper. Sauté for 7 to 9 minutes until the vegetables are golden and softened, then remove the skillet from the heat and set aside.
- Prepare the Salmon Mixture: In a large mixing bowl, combine the well-drained canned salmon (flaked), sautéed onion and bell pepper, panko bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and minced parsley. Stir everything together until evenly mixed. Then, using about a heaping tablespoon of the mixture per patty, mold into 2-inch wide and 1/3 to 1/2 inch thick patties using your hands.
- Cook the Patties: In a clean non-stick pan, heat the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat until hot. Add the salmon patties in a single layer, making sure not to overcrowd the pan. Sauté each side for 3 to 4 minutes or until the patties are golden brown and cooked through. If they brown too quickly, reduce the heat to prevent burning. Once cooked, transfer the patties to a paper-towel-lined plate. Repeat the process with the remaining oil, butter, and salmon patties.
Notes
- Ensure the salmon is well drained to avoid soggy patties.
- Adjust seasoning to taste, especially if substituting garlic salt with separate salt and garlic powder.
- For a firmer texture, chill formed patties for 15 minutes before cooking.
- Panko breadcrumbs provide a light and crispy texture; regular breadcrumbs can be used but may alter texture slightly.
- Serve patties with tartar sauce, lemon wedges, or a fresh salad for a complete meal.
