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.
Equipment
- Large mixing bowl
- Fork
- Large skillet
- Plate lined with paper towels
Ingredients
- 12 oz canned pink salmon drained, checked for bones/skin, and flaked
- 2 large eggs
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 2 tbsp cornmeal
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 2 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1/2 tsp freshly ground black pepper
- 1 slice white bread crumbled
- 1/4 cup all-purpose flour as needed
- Oil or shortening for frying
Instructions
- 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.