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
Scale
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.