salmon patties

Ingredients You’ll Need

For the Salmon Patties

• Canned Wild Salmon: 14.5 oz (410g), drained. You can use canned pink or sockeye salmon. Bones and skin are soft and edible, providing extra calcium, or you can quickly remove them if preferred.

• Panko Breadcrumbs: 3/4 cup, divided. Panko creates an airy, extra-crispy exterior. Italian or plain standard breadcrumbs work as a substitute.

• Large Egg: 1, lightly beaten.

• Mayonnaise: 2 tablespoons. Adds moisture and ensures the patty stays tender during frying.

• Dijon Mustard: 1 tablespoon. Adds a subtle tangy depth.

• Worcestershire Sauce: 1 teaspoon.

• Red Bell Pepper: 1/3 cup, finely diced. Provides crunch, color, and sweetness.

• Green Onions / Scallions: 3 finely chopped.

• Fresh Parsley or Dill: 2 tablespoons, chopped.

• Lemon Zest: 1 teaspoon (from half a fresh lemon).

• Garlic Powder: 1/2 teaspoon.

• Salt & Black Pepper: 1/2 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper.

• High-Heat Cooking Oil: 2 to 3 tablespoons (Avocado oil, canola oil, or vegetable oil).

For the Lemon-Herb Garlic Dip

• Mayonnaise or Greek Yogurt: 1/2 cup.

• Lemon Juice: 1 tablespoon, freshly squeezed.

• Fresh Dill or Parsley: 1 tablespoon, finely chopped.

• Garlic: 1 clove, minced or grated.

• Pinch of Salt and Cayenne Pepper (optional, for heat).

Step-by-Step Cooking Guide

Pro Tips for the Best Results

• Chill for Stability: If you have extra time, place the formed patties on a parchment-lined plate and chill them in the refrigerator for 15 to 30 minutes before frying. Cold patties hold their structure much better when hit with hot oil.

• Don’t Crowd the Pan: Cook in batches if your skillet isn’t large enough. Overcrowding lowers the oil temperature, leading to soggy rather than crisp crusts.

• Using Fresh Salmon: You can easily swap canned salmon for cooked leftover salmon or poached fresh fillets. Simply flake 3 cups of cooked salmon and follow the recipe as written.

Storage, Reheating & Shelf Life

• Refrigeration: Store leftover cooked patties in an airtight container lined with paper towels in the fridge for up to 3 to 4 days.

• Freezing: Arrange un-fried or fried (cooled) patties on a baking sheet and freeze until solid (1–2 hours). Transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before cooking or reheating.

• Reheating: For the crispest texture, reheat in an air fryer at $375^\circ\text{F}$ ($190^\circ\text{C}$) for 4–5 minutes, or in a warm skillet over medium heat with a light spray of oil. Avoid microwave reheating, which makes the coating soft.

Detailed Nutritional Breakdown

Calculated per serving (based on 1 patty without extra dipping sauce, yields 6 total).