Description
Delicious and easy-to-make salmon patties packed with fresh herbs and a hint of lemon, perfect for a quick lunch or dinner. These patties are lightly pan-fried to golden perfection, delivering a crispy outside and tender inside, ideal served with dill or tartar sauce.
Ingredients
Scale
Herbs and Aromatics
- 3 cloves garlic
- 2 green onions
- 1 shallot
- 1/4 cup fresh parsley
Wet Ingredients
- 2 teaspoons lemon juice
- 2 eggs
Seasonings
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon sea salt
Main Ingredients
- 2 cans (15 ounces each) pink salmon, drained
- 1/2 cup panko breadcrumbs
Cooking
- Oil for light frying (such as vegetable or canola oil)
Instructions
- Prepare the blended mixture: Blend the garlic, green onions, shallot, parsley, lemon juice, Old Bay seasoning, sea salt, and eggs in a blender or food processor for 30 to 45 seconds until the green onions are finely broken down and combined.
- Prepare the salmon: Drain the canned salmon and remove any pin bones or skin, then flake the salmon into smaller pieces in a large mixing bowl.
- Combine ingredients: Add the panko breadcrumbs and the blended herb and egg mixture to the flaked salmon and stir gently until everything is evenly combined.
- Heat the skillet: Place a skillet over medium-high heat and add a few tablespoons of oil to coat the surface.
- Form patties: Scoop about 1/3 cup of the salmon mixture and shape it into balls, then gently press them into flat patties.
- Cook patties: Once the oil is hot, add the patties to the skillet and cook for about 3 minutes on the first side until golden brown. Flip and cook for an additional 2 to 3 minutes on the other side until evenly cooked and golden.
- Repeat cooking: Cook 3 to 4 patties at a time and continue until all patties are done. Transfer cooked patties to a plate lined with paper towels to absorb excess oil.
- Serve: Serve the warm salmon patties with your choice of dill sauce or tartar sauce for a tasty finish.
Notes
- Make sure to remove all pin bones from the salmon to avoid any unpleasant texture.
- Use canned pink salmon for convenient and budget-friendly salmon patties.
- Adjust seasoning according to your taste preference; Old Bay seasoning gives a classic seafood flavor.
- Panko breadcrumbs provide a light, crispy texture; regular breadcrumbs can be substituted but may be denser.
- Serve immediately for the best texture and flavor.
- These patties can be kept warm in a low oven while cooking the rest.
- Leftover patties can be refrigerated for up to 3 days or frozen for up to 1 month.
