Ingredients
Method
- Open the can of salmon and drain off the liquid. Remove any large bones or skin if desired.
- In a large mixing bowl, combine the flaked salmon, crushed crackers (or breadcrumbs), beaten egg, and diced onion.
- Add seasonings: salt, pepper, and garlic powder (if using). Mix until all ingredients are evenly incorporated.
- Use your hands or a large spoon to divide the mixture into 4–6 equal portions.
- Shape each portion into a flat, round patty about ½ to ¾ inch thick. Press gently to ensure the patties hold together.
- Refrigerate the salmon mixture for 15–20 minutes before shaping the patties to help them hold their shape during cooking (recommended tip).
- In a large skillet, heat about 2–3 tablespoons of vegetable oil over medium heat until the oil shimmers but does not smoke.
- Carefully place the patties in the skillet, leaving space between them for even cooking. Fry in batches if necessary to avoid overcrowding.
- Cook for 3–4 minutes on each side, or until golden brown and crispy. Use a spatula to flip the patties gently to prevent them from breaking.
- Remove the cooked patties from the skillet and place them on a plate lined with paper towels to absorb excess oil.
- Serve the salmon patties hot with your choice of sauce and sides. Garnish with fresh herbs or a squeeze of lemon juice for added flavor.
Notes
Adjust the Binding Ingredients: If the mixture feels too wet, add more crushed crackers or breadcrumbs, one tablespoon at a time. If the mixture is too dry, add a splash of milk or a second egg to help bind it.
Chill the Mixture: Refrigerate the salmon mixture for 15–20 minutes before shaping the patties. This helps them hold their shape during cooking.
Don’t Overmix: Combine the ingredients just until they come together. Overmixing can make the patties dense and tough.
Use Medium Heat: Cooking over medium heat ensures the patties cook through without burning the exterior.
Test the Oil Temperature: To check if the oil is ready, drop a small piece of the mixture into the skillet. If it sizzles immediately, the oil is at the right temperature.
Avoid Overcrowding the Pan: Fry the patties in batches, leaving enough space between them to cook evenly and maintain the oil temperature.
Experiment with Seasonings: Add a pinch of smoked paprika, cayenne pepper, or Old Bay seasoning for a flavor boost.
Incorporate Fresh Ingredients: Chopped fresh dill, parsley, or green onions add a burst of freshness.
Pair with a Sauce: Serve with tartar sauce, lemon dill aioli, or a zesty yogurt-based dip for added richness and tang.
Healthier Options: To bake, preheat oven to 400°F (200°C). Place patties on a parchment-lined baking sheet and lightly spray with cooking oil. Bake for 15–20 minutes, flipping halfway through, until golden and crispy. To air fry, set air fryer to 375°F (190°C) and cook for 10–12 minutes, flipping halfway through.
Gluten-Free Option: Replace the crackers or breadcrumbs with gluten-free alternatives like crushed rice crackers or almond flour.
Storage: Cooked salmon patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
Freezing: Shape the patties and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable freezer bag or airtight container. To cook, thaw in the refrigerator overnight and fry or bake as usual.
Oil for Frying: Vegetable oil, canola oil, or peanut oil are excellent choices for frying because of their high smoke points and neutral flavors.
Fresh Salmon: You can use fresh salmon. Cook the salmon (bake, grill, or poach) and flake it before mixing it with the other ingredients. Fresh salmon offers a slightly different texture and richer flavor.
Preventing Patties from Falling Apart: Use enough binding ingredients (eggs and crackers/breadcrumbs), avoid overmixing, and refrigerate the mixture for 15–20 minutes before shaping.