If you love the idea of a fresh, flavorful dish that brings together the best of the sea and garden, you are going to adore this Salmon Patties with Fresh Herbs and Lemon Recipe. It’s a joyful celebration of tender, flaky salmon perfectly combined with bright herbs, zesty lemon, and just the right amount of seasoning to make each bite sing. These patties are quick to make, boast a crispy golden crust, and offer a balance of textures and vibrant flavors that feel like sunshine on your plate. Whether you’re whipping up a weeknight dinner or impressing guests with something a little special, this recipe has your back.
Ingredients You’ll Need
This recipe relies on simple but essential ingredients that come together beautifully to create a dish full of zest, freshness, and comforting textures. Each item plays its role in enhancing the overall flavor, from the aromatic herbs to the crisp panko breadcrumbs.
- 3 cloves garlic: Adds a pungent and warm note that lifts the flavor of the patties.
- 2 green onions: Bring a gentle sharpness and fresh crunch to the mixture.
- 1 shallot: Offers a mild, sweet onion flavor without overpowering the dish.
- 1/4 cup fresh parsley: Infuses the patties with bright, fresh herbal notes and vibrant green color.
- 2 teaspoons lemon juice: Provides a zesty tang that perfectly complements the richness of the salmon.
- 1 teaspoon Old Bay seasoning: Key to delivering a subtle savory and slightly spicy kick that’s classic in seafood dishes.
- 1/2 teaspoon sea salt: Enhances all the natural flavors while balancing the seasoning.
- 2 eggs: Act as the binders to hold the patties together, making them tender and cohesive.
- 2 cans (15 ounces each) pink salmon, drained: The star ingredient, rich in flavor and perfectly flaky.
- 1/2 cup panko breadcrumbs: Adds a light, crispy texture to the patties for that perfect golden crust.
- Oil for light frying: Essential for cooking the patties to a crispy finish without overwhelming their delicate taste.
How to Make Salmon Patties with Fresh Herbs and Lemon Recipe
Step 1: Blend the Aromatics and Binder
Start by combining the garlic, green onions, shallot, parsley, lemon juice, Old Bay seasoning, sea salt, and eggs in a blender or food processor. Blend for about 30 to 45 seconds until the green onions have broken down completely, creating a fragrant, vibrant mixture that will infuse your patties with irresistible flavor.
Step 2: Prepare the Salmon
Open and drain the cans of pink salmon carefully. Remove any pin bones or skin you find for a smoother bite. Then, flake the salmon into smaller pieces in a large mixing bowl—this helps ensure every bite has an even mix of salmon and herbs.
Step 3: Combine Everything
Pour the blended onion and herb mixture into the bowl with the flaked salmon. Add the panko breadcrumbs, then gently stir everything until it is well combined. The panko not only lightens the texture but also helps bind the patties, preventing them from falling apart during cooking.
Step 4: Shape the Patties
Heat a skillet over medium-high heat and add just enough oil to coat the bottom. Using about 1/3 cup of the salmon mixture per patty, form balls and then gently flatten them into round patties. The size ensures they cook evenly and get that beautiful golden crust.
Step 5: Cook the Patties
Once the oil is hot, carefully place the patties into the skillet. Cook the patties for about 3 minutes on the first side to develop a crisp, golden brown exterior. Flip them and cook for another 2 to 3 minutes on the other side, until just cooked through and perfectly browned.
Step 6: Repeat and Drain
Cook 3 to 4 patties at a time, depending on the size of your pan, to avoid overcrowding. As they finish cooking, transfer them to a plate lined with paper towels to absorb any excess oil, keeping the patties light and crispy.
Step 7: Serve with Sauces
The final touch is serving your salmon patties with a delicious sauce like dill sauce or tartar sauce. These accompaniments add creaminess and a tangy contrast that’s simply irresistible.
How to Serve Salmon Patties with Fresh Herbs and Lemon Recipe
Garnishes
Fresh garnishes elevate these salmon patties beautifully. Sprinkle chopped fresh dill or parsley on top for added color and herbal brightness. Thin lemon slices or a light drizzle of lemon juice on the side enhances the lemon notes woven into the patties, tying everything together.
Side Dishes
The versatility of salmon patties means you can pair them with so many different sides. Creamy mashed potatoes or roasted sweet potatoes add comforting heartiness, while a crisp green salad or sautéed asparagus brings fresh texture and vibrant flavor. For a light and tasty meal, serve alongside quinoa or wild rice.
Creative Ways to Present
For a fun twist, turn these salmon patties into sliders with small buns, crisp lettuce, and a tangy sauce. You can also serve them over a bed of mixed greens as a protein-packed salad, or make a bright grain bowl topped with avocado slices, chickpeas, and a lemon tahini dressing. The possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
If you have any leftover salmon patties, place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them perfect for quick lunches or snacks later in the week.
Freezing
Salmon patties freeze really well. Arrange them on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag or container. They will keep in the freezer for up to 2 months, preserving their fresh flavor and texture.
Reheating
For the best results when reheating, gently warm the patties in a skillet over medium heat to restore their crispy crust. Microwaving is quicker but may soften the texture slightly. Either way, reheated salmon patties make a delicious second-day meal.
FAQs
Can I use fresh salmon instead of canned for this recipe?
Absolutely! Fresh salmon can be cooked, flaked, and used in this recipe. Just be sure to cook it fully and drain any excess moisture before mixing, so the patties hold together well.
What can I substitute if I don’t have Old Bay seasoning?
If Old Bay isn’t on hand, a mix of paprika, celery salt, black pepper, and a pinch of cayenne or chili powder can mimic its flavor quite nicely.
Are there gluten-free options for this recipe?
Yes! Simply swap the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to keep the patties light and crispy without gluten.
Can I bake these patties instead of frying?
You can bake the patties at 375°F (190°C) for about 15 to 20 minutes, flipping halfway through. They may not be as crispy as pan-fried but still delicious and lighter on oil.
What sauces go well with Salmon Patties with Fresh Herbs and Lemon Recipe?
Dill sauce, tartar sauce, lemon aioli, or a simple squeeze of fresh lemon juice all pair wonderfully, bringing out the fresh flavors and adding a creamy or zesty contrast.
Final Thoughts
There is something so comforting and satisfying about these Salmon Patties with Fresh Herbs and Lemon Recipe that makes them a must-try for any seafood lover. The combination of fresh herbs, bright lemon, and tender salmon creates a meal that feels just as special on a casual weeknight as it does at a festive gathering. I can’t wait for you to enjoy these patties as much as I do—happy cooking and even happier eating!
Print
Salmon Patties with Fresh Herbs and Lemon Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 9 patties
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
Delicious and easy-to-make salmon patties packed with fresh herbs, garlic, and a hint of lemon, lightly fried to a golden brown perfection. Perfect as a quick lunch, dinner, or appetizer, these salmon patties are flavorful, moist, and crisp on the outside.
Ingredients
Wet Ingredients
- 3 cloves garlic
- 2 green onions
- 1 shallot
- 1/4 cup fresh parsley
- 2 teaspoons lemon juice
- 2 eggs
Dry Ingredients & Seasoning
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon sea salt
- 1/2 cup panko breadcrumbs
Protein
- 2 cans (15 ounces each) pink salmon, drained
Other
- Oil for light frying (such as vegetable or canola oil)
Instructions
- Prepare the blended mixture: Blend the garlic, green onions, shallot, fresh parsley, lemon juice, Old Bay seasoning, sea salt, and eggs in a blender or food processor for 30 to 45 seconds. Blend until the green onions and shallot are finely broken down and the mixture is uniform.
- Prepare the salmon: Drain the canned salmon thoroughly. Remove any pin bones and skin, then flake the salmon into smaller pieces using your fingers or a fork in a large mixing bowl.
- Combine ingredients: Add the panko breadcrumbs and the blended onion mixture to the bowl with the flaked salmon. Stir gently to combine all ingredients into a consistent mixture.
- Heat the skillet and form patties: Heat a skillet over medium-high heat and add a few tablespoons of oil, just enough for light frying. Using about 1/3 cup of the salmon mixture per patty, form balls and then gently press them into flattened patties.
- Cook salmon patties: Once the oil is hot and shimmering, carefully place the patties in the skillet. Cook for about 3 minutes on the first side without moving them to develop a golden crust. Flip each patty and cook an additional 2 to 3 minutes until the other side is golden brown and the patties are cooked through.
- Repeat cooking: Cook 3 to 4 patties at a time, depending on skillet size, repeating until all patties are cooked. Transfer the cooked patties to a plate lined with paper towels to absorb any excess oil.
- Serve: Serve warm with your choice of dill sauce or tartar sauce for added flavor.
Notes
- Ensure the oil is hot before adding patties to prevent sticking and to get a crispy crust.
- You can substitute fresh parsley with dill or cilantro for varied flavors.
- If you prefer gluten-free, substitute panko with gluten-free breadcrumbs.
- Removing pin bones from salmon is important for texture and safety.
- These patties can also be baked at 375°F (190°C) for 15-20 minutes as a lighter alternative.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
