Salmon Patties with Canned or Fresh Salmon
These quick salmon patties are easy to make with canned or fresh salmon. A nod to my grandmother's classic salmon patties recipe, except kicked up a notch with fresh herbs and a homemade yogurt dill sauce for serving.
Servings: 4 salmon patties
Ingredients
- 3 5 oz cans salmon drained (be sure to get the boneless and skinless canned salmon)
- ½ cup plain breadcrumbs
- 3 tablespoons shallots or onion finely diced
- 1 teaspoon garlic minced
- ½ cup green onion sliced, plus more for garnish
- 1 large egg beaten
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh Parsley chopped, plus more for garnish (can substitute fresh dill)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- vegetable oil for frying
- Optional – lemon slices for serving
Instructions
- Add salmon, breadcrumbs, shallots, garlic, green onion, beaten egg, mayo, lemon juice, parsley, salt, and pepper to a large mixing bowl. Mix until well-combined using a wooden spoon, rubber spatula, or your hands.
- Divide mixture into 4 equal portions and form into balls, then patties – about ¾ inch thick. *We used a ½ cup measuring cup full of the mixture for each patty. We prefer to use a silicone egg mold to press the mixture into so that it is evenly shaped and well-packed.
- Heat oil in a large skillet over medium-high heat. *For griddle cooking, heat griddle to about 375-400℉. Then add frying oil to the griddle for shallow frying.
- Cook patties in a single layer, at least 2 inches apart, for about 4 minutes on each side or until golden brown. *Since the salmon mixture contains eggs, be sure to cook to an internal temperature of 160℉.
- Carefully remove salmon patties from the skillet or griddle, and transfer to a paper towel lined plate.
- Garnish with green onions and/or fresh parsley, and serve with optional yogurt dill dipping sauce and fresh lemons. *See notes.
Video
Notes
- For fresh salmon - You may substitute the canned salmon for 1 pound of fresh salmon. Just remove the skin from the raw salmon, and small dice before adding it to the mixing bowl with the other ingredients. The salmon patties with fresh salmon will take about 2-4 minutes longer to cook than canned salmon patties.
- Forming the salmon patties - We highly recommend using a silicone egg mold to form the patties. This allows you to pack about 1/2 cup of the mixture down so that it is perfectly round and tight, making the patties less prone to falling apart as they cook.
- Easy Dipping Sauce for Serving - Make an easy dipping sauce by combining 4 oz plain Greek yogurt, 1 tablespoon sour cream, 1 tablespoon mayonnaise, 1 tablespoon lemon juice, and 1 teaspoon dried dill or fresh dill. Whisk together, and refrigerate for 20 minutes.
- Leftover Storage and Reheating - Store in an airtight container in the fridge once cooled for up to 3 days. Reheat in skillet, in oven, or even in microwave – being careful not to overheat and dry out.