There’s just something about a really good salmon patty, isn’t there? For me, it takes me right back to my grandma’s kitchen, where simple ingredients transformed into the most comforting, satisfying meals. This isn’t just a recipe; it’s a little slice of nostalgia, a warm hug on a plate. And the best part? These crispy salmon patties are unbelievably easy to whip up, shockingly quick, and so memorable, they’ll quickly become a cherished part of your family’s dinner rotation. If you’re looking for another incredibly quick, easy, and flavorful weeknight meal that’ll become a family favorite, you simply must try these Egg Roll in a Bowl too.
Why You’ll Love Crispy Salmon Patties
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- 12 oz (340g) canned pink salmon, drained: The star of our show! Canned salmon is super convenient and packed with flavor and goodness. Just make sure it’s well-drained!
- 2 large eggs: These are our trusty binders, helping everything stick together beautifully so your patties don’t fall apart.
- ¼ cup diced onion: Adds a lovely savory depth and a little zing to each bite.
- ¼ cup diced bell pepper: A pop of color and a touch of sweet, fresh flavor that complements the salmon perfectly.
- 2 tbsp cornmeal: This is our secret weapon for that irresistible crispy exterior! It adds a wonderful texture.
- ½ tsp salt: Essential for bringing out all those delicious flavors.
- ½ tsp garlic powder: A little touch of garlic makes everything better, in my opinion!
- 2 tbsp mayonnaise: Adds moisture and richness, making the patties wonderfully tender on the inside.
- 1 tsp Worcestershire sauce: This brings a fantastic umami kick, deepening the overall flavor profile.
- 1 tsp hot sauce: Just a hint for a little warmth and a subtle kick, but don’t worry, it won’t make them overly spicy!
- ½ tsp freshly ground black pepper: Freshly ground makes all the difference for a bright, peppery finish.
- 1 slice white bread, crumbled: Helps absorb extra moisture and keeps the patties tender, not dense.
- ¼ cup all-purpose flour, as needed: Our backup player! You might not need all of it, but it’s there to firm up the mixture if it’s a bit too wet.
How to Make Crispy Salmon Patties
Alright, let’s get cooking! You’re going to be amazed at how quickly these come together.
- First things first, grab that can of pink salmon and get it thoroughly drained. You want to press out as much liquid as you can. Then, open it up and take a moment to check for any bones or skin, gently removing them. Once that’s done, flake the salmon with a fork into nice, small pieces.
- Now, in a big mixing bowl, you’re going to bring all those wonderful ingredients together. Add your flaked salmon, the two large eggs, your finely diced onion and bell pepper, the cornmeal (remember, for crispiness!), salt, garlic powder, mayonnaise, Worcestershire sauce, hot sauce, and that lovely fresh black pepper. Give it a really good mix until everything is thoroughly combined. You want to make sure all those flavors are mingling!
- Next, gently fold in your crumbled white bread. This acts like a little sponge, helping to keep our patties moist and tender.
- Take a look at your mixture. Does it feel a little too wet to hold its shape? No worries! This is where our all-purpose flour comes in. Gradually add it, one tablespoon at a time, mixing gently after each addition, until you reach a consistency that’s perfect for shaping into patties. You’re aiming for something that holds together but isn’t overly sticky.
- Now for the fun part! Divide your mixture into four equal portions. Take each portion and gently shape it into a patty. I like to make them about ¾ to 1 inch thick, so they cook evenly and get beautifully golden.
- Time to get them crispy! Heat a generous amount of oil or shortening in a large skillet over medium heat. You want enough oil so the patties can get that lovely crust. Carefully place your shaped patties into the hot skillet. Let them cook for about 4-5 minutes per side. You’re looking for that gorgeous golden-brown color and for them to be cooked through and firm.
- Once they’re perfectly crispy and golden, transfer your cooked patties to a plate lined with paper towels. This little step helps to drain off any excess oil, ensuring they stay delightfully crisp.
- Serve them warm! These crispy salmon patties are fantastic on their own, but they truly shine nestled in a bun with some tartar sauce, creating a delightful salmon sandwich. If you’re a fan of making hearty handheld meals, you might also love whipping up some Easy Cheesy Ground Beef Quesadillas for another quick and satisfying option. They pair beautifully with a simple green salad or a vibrant pasta dish like this Classic Greek Pasta Salad for a complete and utterly delicious meal.
Substitutions & Additions
The beauty of salmon patties is how adaptable they are! Feel free to play around and make them your own.
- Herbs: A sprinkle of fresh dill, parsley, or chives would be absolutely divine. Chop them finely and mix them in with the other ingredients.
- Citrus: A squeeze of fresh lemon juice in the mixture or over the cooked patties brightens everything up. A little lemon zest could also add a lovely aroma.
- Spice it up: If you like a bit more heat, you can increase the hot sauce or add a pinch of cayenne pepper.
- Different Veggies: Finely grated carrots, zucchini (squeezed dry!), or even some frozen peas thawed and added can boost the nutrition and flavor.
- Breadcrumb Swap: If you don’t have white bread, you can use plain breadcrumbs or even crushed crackers (like Ritz!) for an extra buttery flavor. Adjust the amount as needed for consistency.
- Gluten-Free: Swap the all-purpose flour for a gluten-free all-purpose blend and ensure your bread is gluten-free (or use gluten-free breadcrumbs).
Tips for Success
- Drain that Salmon: I can’t stress this enough! Excess liquid is the enemy of a crispy patty. Really press it dry.
- Don’t Overmix: Mix until just combined. Overmixing can make the patties tough.
- Consistency is Key: The flour is your friend here. Add it slowly until your mixture is firm enough to shape without being sticky. If it’s too wet, they’ll fall apart. Too dry, they’ll be crumbly.
- Don’t Crowd the Pan: Cook in batches if necessary. Crowding the skillet lowers the oil temperature and can lead to soggy, rather than crispy, patties.
- Use a Good Skillet: A heavy-bottomed skillet (like cast iron) distributes heat evenly and helps achieve that perfect golden crust.
- Prep Ahead: You can mix the patty mixture ahead of time and keep it covered in the refrigerator for up to 24 hours. Form the patties just before cooking for the best results.
How to Store Crispy Salmon Patties
If you happen to have any leftovers (a rare occurrence in my house!), they store beautifully.
- Refrigerator: Cooked salmon patties can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, I love to pop them back into a lightly oiled skillet over medium heat for a few minutes per side until warmed through and crispy again. You can also use an air fryer or oven for best crispiness, or simply microwave them for convenience (though they might not be as crispy).
- Freezing (Uncooked): You can form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep for up to 1-2 months. Thaw in the refrigerator before cooking as directed.
FAQs
Can I use fresh salmon instead of canned?
Absolutely! If using fresh salmon, cook and flake it first. Make sure it’s completely cooled and flaked before mixing it into the other ingredients. You’ll want about 12 ounces of cooked, flaked salmon.
What can I serve with salmon patties?
They’re wonderfully versatile! Classic sides include mashed potatoes, green beans, coleslaw, or a simple garden salad. For dipping, tartar sauce, a squeeze of lemon, or a spicy aioli are always winners.
Why did my salmon patties fall apart?
This usually happens if the mixture is too wet. Ensure your salmon is very well drained, and don’t hesitate to add a little extra flour (one tablespoon at a time) until the mixture holds together firmly when you try to shape a patty. Also, make sure your oil is hot enough before adding them to the skillet!
Can I bake these instead of frying?
Yes, you can! For a healthier option, preheat your oven to 400°F (200°C) and lightly grease a baking sheet. Bake for about 15-20 minutes, flipping halfway through, until golden brown and cooked through. They might not be quite as crispy as fried ones, but still delicious!
For more delicious recipes and kitchen adventures, make sure to follow us on Pinterest!
Crispy Salmon Patties
These easy and quick crispy salmon patties are a comforting, nostalgic meal that's perfect for a weeknight dinner. Made with simple ingredients, they deliver a satisfying crunch and tender interior, reminding you of home-cooked goodness.
Ingredients
Equipment
Method
- Step 1: Drain and Flake Salmon: Grab that can of pink salmon and get it thoroughly drained. Press out as much liquid as you can. Open it up, check for any bones or skin, and gently remove them. Once that’s done, flake the salmon with a fork into nice, small pieces.
- Step 2: Combine Ingredients: In a big mixing bowl, add your flaked salmon, the two large eggs, your finely diced onion and bell pepper, the cornmeal, salt, garlic powder, mayonnaise, Worcestershire sauce, hot sauce, and fresh black pepper. Give it a really good mix until everything is thoroughly combined.
- Step 3: Add Bread: Gently fold in your crumbled white bread. This helps keep the patties moist and tender.
- Step 4: Adjust Consistency (if needed): If the mixture feels a little too wet to hold its shape, gradually add all-purpose flour, one tablespoon at a time, mixing gently after each addition, until you reach a consistency that’s perfect for shaping into patties (holds together but isn't overly sticky).
- Step 5: Shape Patties: Divide your mixture into four equal portions. Take each portion and gently shape it into a patty, about ¾ to 1 inch thick.
- Step 6: Cook Patties: Heat a generous amount of oil or shortening in a large skillet over medium heat. Carefully place your shaped patties into the hot skillet. Let them cook for about 4-5 minutes per side, until gorgeous golden-brown and cooked through and firm.
- Step 7: Drain Excess Oil: Transfer your cooked patties to a plate lined with paper towels to drain off any excess oil, ensuring they stay delightfully crisp.
- Step 8: Serve: Serve them warm! These crispy salmon patties are fantastic on their own, nestled in a bun with some tartar sauce, or paired with a simple green salad or a vibrant pasta dish.
Notes
Substitutions & Additions:
- Herbs: A sprinkle of fresh dill, parsley, or chives would be absolutely divine. Chop them finely and mix them in with the other ingredients.
- Citrus: A squeeze of fresh lemon juice in the mixture or over the cooked patties brightens everything up. A little lemon zest could also add a lovely aroma.
- Spice it up: If you like a bit more heat, you can increase the hot sauce or add a pinch of cayenne pepper.
- Different Veggies: Finely grated carrots, zucchini (squeezed dry!), or even some frozen peas thawed and added can boost the nutrition and flavor.
- Breadcrumb Swap: If you don't have white bread, you can use plain breadcrumbs or even crushed crackers (like Ritz!) for an extra buttery flavor. Adjust the amount as needed for consistency.
- Gluten-Free: Swap the all-purpose flour for a gluten-free all-purpose blend and ensure your bread is gluten-free (or use gluten-free breadcrumbs).
- Drain that Salmon: Excess liquid is the enemy of a crispy patty. Really press it dry.
- Don't Overmix: Mix until just combined. Overmixing can make the patties tough.
- Consistency is Key: The flour is your friend here. Add it slowly until your mixture is firm enough to shape without being sticky. If it’s too wet, they’ll fall apart. Too dry, they’ll be crumbly.
- Don't Crowd the Pan: Cook in batches if necessary. Crowding the skillet lowers the oil temperature and can lead to soggy, rather than crispy, patties.
- Use a Good Skillet: A heavy-bottomed skillet (like cast iron) distributes heat evenly and helps achieve that perfect golden crust.
- Prep Ahead: You can mix the patty mixture ahead of time and keep it covered in the refrigerator for up to 24 hours. Form the patties just before cooking for the best results.
- Refrigerator: Cooked salmon patties can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, pop them back into a lightly oiled skillet over medium heat for a few minutes per side until warmed through and crispy again. You can also use an air fryer or oven for best crispiness, or simply microwave them for convenience (though they might not be as crispy).
- Freezing (Uncooked): Form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They'll keep for up to 1-2 months. Thaw in the refrigerator before cooking as directed.
