Here’s a crispy-on-the-outside, tender-on-the-inside Salmon Patties recipe—old-school, reliable, and delicious 🐟✨
Crispy Salmon Patties
Ingredients (makes 6–8 patties)
- 1 can (14.75 oz / 418 g) salmon, drained
- (Remove skin and bones if desired, or mash bones in—they’re edible)
- 1 large egg
- ½ cup breadcrumbs or crushed crackers
- 2 tbsp mayonnaise or Greek yogurt
- 1 tbsp Dijon mustard (optional)
- 1 tbsp lemon juice
- 2 tbsp finely chopped onion
- 1 tbsp chopped parsley or dill
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 2–3 tbsp oil (for frying)
Instructions
- Prepare salmon
Flake salmon in a bowl with a fork. - Mix the patties
Add egg, breadcrumbs, mayo, mustard, lemon juice, onion, herbs, garlic powder, salt, and pepper.
Mix gently until just combined. - Shape & chill (important!)
Form into patties. Refrigerate 15–20 minutes so they hold together better. - Pan-fry
Heat oil in a skillet over medium heat.
Cook patties 3–4 minutes per side until golden brown and crispy. - Drain & serve
Transfer to paper towels. Serve hot.
Tips for Extra Crispy Patties
- Use panko instead of regular breadcrumbs
- Don’t overcrowd the pan
- Let patties chill before frying
- Medium heat gives crisp outside without burning
Serving Ideas
- With tartar sauce, remoulade, or lemon aioli
- On a bun like a salmon burger
- With coleslaw, mac & cheese, or roasted veggies
Variations
- Southern-style: Use crushed saltines
- Keto: Use almond flour or crushed pork rinds
- Spicy: Add cayenne or hot sauce
- Fresh salmon: Use cooked, flaked salmon instead of canned
If you want, I can also give you an air fryer version, a no-egg version, or a crispy salmon croquette recipe (more old-fashioned style).
