- How to Make Salmon Patties
- How to Serve Salmon Patties
- Storage & Reheating
- Recipe Variations
- Best Side Dish Recommendations
- Common Questions
- Go Ahead, Try It Tonight!
If you’ve ever Googled “salmon patty recipe” at 5pm with a pack of salmon and zero motivation – yeah, hi, same here. Everybody wants dinner fast, not fussy, and something even the picky eaters will inhale. Thing is, some of those online recipes? Over-complicated. So, I finally just figured out my own salmon patty recipe with ingredients I usually have around. Seriously, if my grumpy teenager and weirdly suspicious dog both hover in the kitchen, you know it’s a hit.
How to Make Salmon Patties
Here’s what I’ve landed on after way too many “meh” dinners. Start with canned salmon – it saves you a ton of time (and money). Drain it well. Toss out the weird bits if you want, or just mash it all together. I don’t really care about bones, honestly.
Okay, mix in one beaten egg, half an onion (diced real fine), some breadcrumbs (but crackers crushed up work in a pinch), a big dollop of mayo, a squirt of Dijon or whatever mustard hides in your fridge, a pinch of salt, and a crack of pepper. Smells good already, right?
Get your skillet going with oil, medium heat (not rocket science). Shape the mixture into patties – big or small, depends how patient you are. Fry each side for about 3-4 minutes. You want golden brown, not burnt to a crisp. If they’re breaking apart, use a little more breadcrumb next time – or just eat the pieces, nobody’s watching.
“Okay, I’ll admit, I didn’t think my kids would like this. Turns out it was a five-star hit! Even my husband went for seconds. Thank you!” — Jess from Minnesota
How to Serve Salmon Patties
Serving these crispy beauties can be the fun part. I’m big on keeping things casual, and here’s how I do it most nights:
- Pile them on toasted buns with lettuce and tomato for an easy sandwich. Super quick.
- Top with tartar sauce or a squeeze of lemon for brighter flavor.
- Make a salmon patty meal bowl: rice, avocado, patties, and some sriracha.
- Pair with a super fresh salad, or honestly, frozen peas if you’re out of veggies.
You really can’t go wrong. If my family snubs the forks and just dunks ’em in ketchup, I call that a win anyway.
Storage & Reheating
Salmon patties actually taste better the next day, no joke. Toss any leftovers into a sealed container and they’ll keep in the fridge for up to three days. Don’t let ’em just sit out on the counter!
Reheating is easy. Pop ’em in a nonstick pan for a couple minutes on each side. Microwave works too, but you lose a bit of crunch. For longer storage, freeze on a plate first, then throw them in a freezer bag. They’ll hold up for a month, maybe two if you forget about ’em (guilty). Thaw overnight in the fridge before crisping them up again.
Recipe Variations
Not a rule follower? Me neither. This salmon patty recipe is easy to mess with, promise. Try fresh herbs like dill or parsley for more “ooh, fancy” flavor. Want crunch? Toss in green onions or shredded carrot.
Sometimes I swap out the breadcrumbs for crushed cornflakes – gives that killer crispy edge. No mayo in the house? Greek yogurt saves the day, and it’s not as weird as it sounds. And for heat, throw in some Old Bay or cayenne. Heck, one night I added a handful of cheddar cheese and nobody complained.
The best part? These forgiving little patties will roll with whatever you have. Just don’t overdo wet ingredients or you’ll be wrangling salmon mush.
Best Side Dish Recommendations
I get this question almost every holiday – “What the heck do you serve with salmon patties?” Ah, my favorite topic. Okay, for the ideal supper (especially if you wanna look impressive but stay lazy):
Creamy mashed potatoes almost always win for comfort food points. Some folks swear by coleslaw – the tang cuts through the richness. My neighbor swears by serving them on a big green salad; not my thing, but hey, you do you. Sweet potato fries? Yes, absolutely. We also make a quick cucumber and tomato salad if summer veggies are around. If you want to go retro southern, add hush puppies on the side and you’ll make friends instantly.
Common Questions
Is canned salmon really okay to use?
Yup, absolutely. It’s affordable, convenient, and honestly tastes just fine once you mix it up.
Can I make this salmon patty recipe gluten free?
You can! Use gluten free breadcrumbs or even crushed rice crackers. Works just as well.
My patties keep falling apart. What am I doing wrong?
Probably too much moisture or not enough binder (egg, breadcrumb). Just tweak next batch, don’t sweat it.
Can I prep these in advance?
For sure. Shape patties and stash ’em in the fridge for a day before frying.
What can I use instead of mayo?
Sour cream or plain yogurt work in a pinch. It’s all about holding things together.
Go Ahead, Try It Tonight!
So there you go – my not-too-fancy but totally delicious salmon patty recipe. Dinner in half an hour, less if you rush a little (and we all do some nights). It’s a family favorite because it’s flexible, easy, and tastes far more impressive than the effort you put in. For more healthy meal inspiration, try checking out the American Heart Association’s recipes.
Seriously, if you’re tired of boring dinners, this salmon patty recipe is a step up. Try it, mix it up, make it yours. Can’t wait to hear how yours turns out
Salmon Patties
Ingredients
Method
- Drain canned salmon and mash it in a bowl.
- Mix in the beaten egg, diced onion, breadcrumbs, mayonnaise, mustard, salt, and pepper.
- Shape the mixture into patties, adjusting size to preference.
- Heat oil in a skillet over medium heat.
- Fry the patties for 3-4 minutes on each side until golden brown.
