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Golden-brown salmon patties served on a plate with a side salad

How to Make Salmon Patties: An Easy Step-by-Step Guide

This guide provides an easy, step-by-step recipe for making salmon patties, a quick, budget-friendly, and versatile family meal. Born out of necessity, this comforting dish uses humble ingredients to create crispy, flavorful patties that even picky eaters will adore, making healthy eating simple and enjoyable.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 (6 oz) cans Canned Pink Salmon, drained well, bones and skin removed (optional)
  • 1 Large Egg
  • 2 tbsp Mayonnaise
  • 1 tsp Dijon Mustard
  • 2 tbsp Fresh Parsley, finely chopped
  • 1 tbsp Lemon Juice
  • 1/4 cup Breadcrumbs (Panko or regular)
  • 1/4 cup All-purpose Flour (for dredging)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2-3 tbsp Olive Oil or Vegetable Oil (for pan-frying)

Method
 

  1. Prepare the Salmon: First, drain your canned salmon thoroughly. This is a crucial step for crispy patties. Next, transfer the drained salmon to a medium-sized bowl. Flake it apart with a fork, removing any small bones or skin if desired (I always do this for my kids, even though they are edible and good for calcium).
  2. Combine Wet Ingredients: In a separate small bowl, whisk together the egg, mayonnaise, Dijon mustard, fresh lemon juice, salt, and black pepper. This creates a cohesive, flavorful base for your salmon patties.
  3. Mix the Patties: Pour the wet ingredient mixture over the flaked salmon. Add the chopped fresh parsley and 1/4 cup of breadcrumbs to the bowl. Gently mix everything together until just combined. Be careful not to overmix, as this can make the patties tough.
  4. Form the Patties: Place the 1/4 cup of all-purpose flour on a shallow plate. Divide the salmon mixture into 6-8 equal portions. Form each portion into a flat, round patty, about 1/2 inch thick. Dredge each patty lightly in the flour, shaking off any excess. This step is key for achieving that golden-brown crust. Now you're well on your way to knowing How to Make Salmon Patties: An Easy Step-by-Step Guide.
  5. Heat the Pan: Heat 2-3 tablespoons of olive oil or vegetable oil in a large non-stick skillet over medium heat. Ensure the oil is hot but not smoking before adding the patties.
  6. Cook the Patties: Carefully place the floured salmon patties into the hot skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.
  7. Serve Immediately: Remove the cooked patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve your delicious, homemade salmon patties warm with your favorite sides and dipping sauce. This concludes How to Make Salmon Patties: An Easy Step-by-Step Guide!

Notes

Pro Tips for Success:
* Drain Salmon Thoroughly: This is the most important tip. Excess moisture makes soggy patties. Press the salmon gently in a fine-mesh sieve or between paper towels after draining from the can. This ensures your salmon patties achieve ultimate crispiness.
* Don't Overmix: Mixing the salmon mixture too much develops the proteins, leading to tough patties. Gently combine the ingredients until just incorporated. This keeps the texture of your salmon patties tender.
* Chill the Patties: If you have time, chill the formed patties in the refrigerator for 15-20 minutes before frying. This helps them firm up and prevents them from falling apart in the pan. This step is particularly helpful when learning how to make salmon patties: an easy step-by-step guide.
* Even Thickness: Form your patties to a consistent thickness for even cooking. About 1/2 inch is ideal.
* Don't Overcrowd the Pan: Cook in batches if necessary. Overcrowding lowers the oil temperature and steams the patties instead of frying them, preventing that desirable crispy crust.
* Medium Heat is Key: Too high, and they burn before cooking through. Too low, and they soak up too much oil. Maintain a steady medium heat for perfect golden-brown salmon patties.
* Flavor Boosters: A pinch of smoked paprika or a tiny dash of Worcestershire sauce can elevate the flavor profile of your salmon patties significantly.
Storage & Reheating Tips:
* Refrigeration: Store leftover cooked salmon patties in an airtight container in the refrigerator for up to 3-4 days.
* Freezing Cooked Patties: Allow the cooked patties to cool completely. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They will keep for up to 2-3 months.
* Freezing Uncooked Patties: Form the patties, dredge them in flour, then flash freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cooking time. This is a great meal prep strategy for how to make salmon patties: an easy step-by-step guide for later.
* Reheating: For best results, reheat salmon patties in a lightly oiled skillet over medium heat until warmed through and crispy again, about 2-3 minutes per side. You can also reheat them in a toaster oven or conventional oven at 350°F (175°C) for 10-15 minutes. Avoid the microwave, as it often makes them soggy.