Description
These crispy salmon patties are quick, comforting, and packed with protein—perfect for an easy weeknight meal or a make-ahead lunch.
Ingredients
Scale
- 2 (14.75-ounce) cans salmon, drained
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/3 cup finely diced onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup panko breadcrumbs, plus more as needed
- 2 tablespoons olive oil (for pan-frying)
- Lemon wedges and tartar sauce, for serving
Instructions
- In a large bowl, flake salmon well.
- Stir in mayonnaise, egg, Dijon, lemon juice, onion, parsley, garlic powder, salt, and pepper.
- Mix in panko until the mixture holds together. If it’s too wet, add 1–2 tablespoons more panko.
- Form into 8 patties. Chill 15 minutes.
- Heat oil in a large skillet over medium heat. Cook patties 3–4 minutes per side until golden and heated through.
- Serve with lemon wedges and tartar sauce.
Notes
- Salmon options: Canned salmon is classic; leftover cooked salmon works too (use about 3 cups flaked).
- Binder swaps: Crushed saltine crackers can replace panko.
- Make-ahead: Shape patties and refrigerate up to 24 hours.
- Freezer: Freeze uncooked patties on a tray, then bag; cook from thawed for best texture.
- Tools: Mixing bowl, large skillet, fish spatula.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American