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Natalie Robinson

Easy Salmon Patties

These salmon patties are flaky, tender and so flavorful with crisp edges and big bites of flaked salmon. They are also super easy to make with leftover cooked salmon or canned salmon. These salmon patties always disappear fast! Serve with tartar sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 14
Course: Dinner, Main dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 14-15 oz canned salmon or salmon in packets well drained
  • 2 Tbsp olive oil divided
  • 2 Tbsp unsalted butter divided
  • 1 medium yellow onion 1 cup, finely diced
  • 1/2 red bell pepper seeded and diced
  • 1/2 cup Panko bread crumbs
  • 1 large egg lightly beaten
  • 2 Tbsp mayonnaise*
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic salt or sub with 1/2 tsp fine sea salt and 1/4 tsp garlic powder, or season to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup parsley finely minced

Method
 

  1. Set a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
  2. In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.*
  3. In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute for 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel-lined plate and repeat with remaining oil, butter, and salmon patties.

Notes

*You can substitute canned salmon with leftover cooked salmon. Be sure it's boneless and skinless, and flake the salmon before using it in the recipe.
*If the salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.
To Store Leftovers - Cool and place salmon patties in an airtight container. Refrigerate for 3 days or freeze for 3 months. Thaw in the refrigerator and then eat cold, or reheat in a skillet or air fryer until warmed.