Salmon Patties Recipe – Cozy Comfort with a Crispy Twist

There’s something magical about the smell of frying seafood wafting through the kitchen, isn’t there? It instantly transports me back to my childhood, where dinner often meant the warm embrace of crispy Salmon Patties, lovingly crafted by my grandmother. This cozy little dish brings simplicity and joy to any table, blending the rich flavors of salmon with a satisfying crunch that never fails to please. Join me in creating this delightful recipe that encapsulates comfort food at its finest!

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 1 (14.75 oz) can pink or red salmon, drained (and skin or bones removed if desired)
• 1/4 cup onion, finely chopped (adds a nice sweetness)
• 1/4 cup all-purpose flour (helps bind everything together)
• 1/4 cup cornmeal (for that extra crunch)
• 1 large egg, lightly beaten (the perfect binder)
• 3 tbsp mayonnaise (for creaminess)
• Salt and freshly ground black pepper, to taste (don’t skip this step!)
• Vegetable, canola, or peanut oil, for frying (choose your favorite)
• Optional: 1 tsp Dijon mustard or hot sauce (for a kick)
• 2 tbsp chopped fresh parsley or dill (adds freshness)
• Pinch of garlic powder or paprika (for flavor depth)

How to Make It

1. Flake the Salmon: Start by opening your can of salmon. In a medium bowl, use a fork to break apart the drained salmon into small, flaky pieces. You can remove any large bits of skin or bones at this stage, but a little texture adds to the charm!

2. Mix the Patty Mixture: To the flaked salmon, add the chopped onion, flour, cornmeal, beaten egg, mayonnaise, and a generous sprinkle of salt and pepper. If you’re feeling adventurous, toss in some Dijon mustard or fresh herbs. Stir gently until everything is well combined. The mixture should be sticky enough to hold its shape. Let it rest for about 5 to 10 minutes; this helps the flavors meld beautifully.

3. Form the Patties: Now comes the fun part! Divide your mixture into 4 to 6 portions, depending on how big you like your patties. Shape them into flat, round disks, about 3 inches wide and 3/4 inch thick. Press them firmly so they stay together while frying.

4. Heat the Oil: In a large skillet, pour in about 1/2 inch of oil and heat it over medium heat until it shimmers invitingly. You can test if the oil is ready by dropping in a breadcrumb; it should sizzle eagerly.

5. Fry Until Golden and Crispy: Carefully place your salmon patties in the hot oil, making sure not to overcrowd the pan. Fry them for about 3 to 4 minutes per side until they’re a deep, gorgeous golden brown. Once they’re crispy, transfer them to a wire rack or a paper towel-lined plate to drain off any excess oil. You’ll be greeted by that satisfying crunch when they land!

6. Serve Warm and Delicious: Serve your Salmon Patties immediately while they’re still hot and crisp. A squeeze of fresh lemon juice or a dollop of tartar sauce elevates the experience and adds a lovely zesty touch.

Kitchen Tips

• Time-Saving Trick: You can prep the patty mixture ahead of time and refrigerate it for up to 24 hours. Just shape and fry when you’re ready!
• Common Mistake Fix: If your patties fall apart while frying, they might need a little more binding agent. A touch more flour or another egg will do the trick.
• Flavor Variation: For a twist, try using smoked salmon instead of canned. It adds a delightful depth of flavor work that you’ll fall in love with!

Serving Ideas

Picture this: a cozy family dinner gathering on a rainy evening, the table set with your golden Salmon Patties. Serve these comforting bites alongside a crisp salad or some roasted veggies for a wholesome meal. If you’re in the mood for a more relaxed vibe, they make for an excellent brunch option with poached eggs and a dollop of creamy sauce. You can even dress them up with fresh herbs or a sprinkle of paprika for a little extra flair!

Storing & Leftovers

• Refrigerate: Store any leftover patties in an airtight container in the fridge for up to 3 days. They’ll still taste delicious!
• Freezing Option: You can freeze the uncooked patties! Just lay them on a baking sheet until frozen, then transfer to a freezer bag. They’ll hold for about a month.
• Reheating Tip: For the crispiest leftovers, reheat them in a skillet over medium heat for a few minutes on each side. You’ll want that crunch back!

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day, as the flavors develop overnight.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving. Fresh herbs or different types of fish can work wonders.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, is the way to go for the best experience.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign that they’re ready to enjoy!

Final Thoughts

These Salmon Patties have been a part of my family gatherings for as long as I can remember. They remind me of love, laughter, and the simple joy of eating together. As you create these delightful morsels in your kitchen, I hope they spark warmth and comfort for you too. So go ahead, give this recipe a try, and let these Salmon Patties become a cherished part of your own family traditions!

Salmon Patties

These crispy Salmon Patties blend the rich flavors of salmon with a satisfying crunch, offering a comforting homemade meal that's quick and easy to make.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Servings: 4 patties

Course: Dinner, Main Course, Snack

Cuisine: American, Seafood

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 can 14.75 oz can pink or red salmon, drained Remove skin or bones if desired
• 1/4 cup onion, finely chopped Adds a nice sweetness
• 1/4 cup all-purpose flour Helps bind everything together
• 1/4 cup cornmeal For that extra crunch
• 1 large egg, lightly beaten The perfect binder
• 3 tablespoons mayonnaise For creaminess
• to taste Salt and freshly ground black pepper Don’t skip this step!
• Vegetable, canola, or peanut oil, for frying Choose your favorite
• 1 teaspoon Dijon mustard or hot sauce (optional) For a kick
• 2 tablespoons chopped fresh parsley or dill Adds freshness
• a pinch garlic powder or paprika For flavor depth

Method

 

Preparation

1. Flake the salmon by opening the can and breaking the drained salmon into small, flaky pieces.
2. In a medium bowl, combine flaked salmon, chopped onion, flour, cornmeal, beaten egg, mayonnaise, salt, and pepper. Optionally, add Dijon mustard or herbs and mix until well combined. Let it rest for 5 to 10 minutes.

Shaping Patties

1. Divide the mixture into 4 to 6 portions and shape them into flat, round disks about 3 inches wide and 3/4 inch thick.

Cooking

1. In a large skillet, heat about 1/2 inch of oil over medium heat until shimmering.
2. Carefully place the patties in the hot oil, frying for 3 to 4 minutes on each side until golden brown.
3. Transfer cooked patties to a wire rack or paper towel-lined plate to drain excess oil.

Serving

1. Serve the Salmon Patties warm with a squeeze of fresh lemon juice or a dollop of tartar sauce.

Notes

You can prep the patty mixture ahead and refrigerate for up to 24 hours. For a flavor twist, use smoked salmon instead of canned. Store leftover patties in an airtight container for up to 3 days, or freeze uncooked patties for about a month.