Ah, fried salmon patties—crispy on the outside, tender and flavorful on the inside. Perfect for a quick dinner or brunch! 🐟🍽️ Here’s a thorough, foolproof recipe:
Fried Salmon Patties
Ingredients (for 4 patties)
- 1 can (14–15 oz) salmon, drained and flaked (or 1 cup cooked fresh salmon, flaked)
- 1/2 cup breadcrumbs (plus extra for coating if desired)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper or celery (optional, for extra crunch)
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp mayonnaise or Greek yogurt
- 1 tsp Dijon mustard (optional)
- 1 tbsp fresh parsley, chopped
- 1/2 tsp Old Bay seasoning or paprika
- Salt & pepper to taste
- 2–3 tbsp oil (vegetable, canola, or olive) for frying
- Lemon wedges, for serving
Instructions
- Mix Ingredients:
In a medium bowl, combine salmon, breadcrumbs, onion, bell pepper/celery, garlic, egg, mayonnaise, mustard, parsley, seasoning, salt, and pepper. Mix until just combined (don’t overmix or patties will be tough). - Form Patties:
Shape the mixture into 4 even patties. Optional: coat lightly with extra breadcrumbs for extra crunch. - Heat Oil:
Heat oil in a large skillet over medium heat. - Fry Patties:
Fry patties 3–4 minutes per side, until golden brown and heated through. Don’t overcrowd the pan. - Drain & Serve:
Place on paper towels to remove excess oil. Serve warm with lemon wedges, tartar sauce, or a dollop of yogurt sauce.
Pro Tips
- Use skinless salmon if you want a smoother texture.
- For a lighter version, bake at 375°F (190°C) for 15–20 minutes, flipping halfway.
- Adding a small handful of grated Parmesan gives a nice savory depth.
- These are great served in a sandwich, on a salad, or simply with roasted veggies.
If you want, I can also give a super crispy, restaurant-style version that stays crunchy even after cooling—perfect if you want that “golden fried perfection.”
Do you want me to do that?
