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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.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
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.