I make salmon patties when I want dinner that feels bright and simple. This lives in my list of salmon recipes that actually fit a weeknight. The mix comes together fast and fries up crisp on the outside and tender inside. A squeeze of lemon wakes it up and the kitchen smells clean and fresh. We use pantry salmon then fold in onion parsley and just enough breadcrumbs to hold. The result tastes like salmon cakes you would share at a small beach cafe. This stays light and juicy with a gentle sear in a warm skillet. No fuss and no long list of tools. If you need easy fish recipes, this fish patties recipe makes sense. It covers salmon patties for a quick salmon dinners plan and it works as homemade seafood patties for meal prep. I plate them with a green salad or tuck them in a soft bun with tartar. Either way the plate goes quiet fast.
Table of Contents
- 1 Key Takeaways
- 2 Easy Salmon Patties Recipe
- 3 Ingredients for Salmon Patties
- 4 How to Make Salmon Patties
- 5 Tips for Making Salmon Patties
- 6 Making Salmon Patties Ahead of Time
- 7 Storing Leftover Salmon Patties
- 8 Try these Main Course next
- 9 Salmon Patties
- 10 Nutrition
1 Key Takeaways
We cook crisp salmon patties with pantry salmon and a short list of fresh add ins. The patties brown fast and stay tender. A lemon squeeze and a simple sauce finish the plate.
We write this with a calm voice from Lila at Lila Cooks. Home cooks get steps that feel clear and light. You get flavor that seats well with weeknight plans.
The mix works for sliders or for a salad bowl. Cleanup stays small. Leftovers reheat with a gentle sizzle in a pan.
2 Easy Salmon Patties Recipe
I lean on salmon recipes when the day runs long. Salmon recipes help me keep supper calm and bright. We open a can we flake the fish and we stir in onion parsley and a touch of mayo. Heat meets the patties and a crisp shell forms while the center stays soft.
I call these salmon patties my little win. Friends ask for salmon cakes and I nod since the shape and taste feel classic. If you crave easy fish recipes this checks the box without a long shop list or a sink full of pans.
My plate often holds a tangy slaw and warm patties. Some nights I tuck a patty in a bun for a fish patties recipe that eats like a street snack. Either way this gives quick salmon dinners a friendly path and tastes like homemade seafood patties from a small beach cafe.
3 Ingredients for Salmon Patties
Canned salmon flaky fish with rich taste that binds well with egg and crumbs. I use boneless when I can find it. If you see small bones they soften and mash in the bowl.
Eggs gentle glue that keeps the mix together as it cooks. Beat them so the mix turns even and smooth.
Breadcrumbs or crushed crackers light structure that helps the patties hold shape. Fine crumbs give a tender bite and a neat edge.
Mayonnaise a small spoon for moisture and a mellow tang. It keeps the center soft after the sear.
Green onion and parsley fresh lift and clean scent that plays well with salmon. Chop small so the mix stays even.
Dijon and lemon zest bright notes that wake the fish. A pinch goes far and brings balance.
Garlic powder salt black pepper steady base that rounds the flavor. Season to taste and keep it simple.
Neutral oil steady heat for a crisp crust and a golden tone on each side.
4 How to Make Salmon Patties
Step one Flake the salmon in a wide bowl and lift out any bits you do not want. Small soft bones can stay since they vanish in the stir.
Step two Add eggs crumbs mayo green onion parsley Dijon lemon zest garlic powder salt and pepper. Stir with a fork until the mix feels moist and holds a gentle mound.
Step three Let the bowl rest for a short pause so the crumbs drink in the liquid. If the mix feels loose chill it for a brief spell.
Step four Warm oil in a skillet over medium heat. Scoop small rounds and press to a tidy patty with a slight thickness that cooks through without drying.
Step five Set patties in the pan. Cook three to four minutes per side until the crust shows deep gold and the center feels set. Move them to a rack for a minute to keep the crust crisp.
5 Tips for Making Salmon Patties
Keep the mix soft not stiff. A soft mix gives a juicy patty. If it crumbles add a small spoon of mayo or a pinch of crumbs until it holds.
Use gentle heat so the crust turns rich without a burn. I listen for a light sizzle and I watch the edge turn from pale to gold before I flip.
Serve with lemon and a quick yogurt sauce. For a fresh take on salmon recipes try a squeeze of citrus and a spoon of capers. That small twist perks up each bite.
6 Making Salmon Patties Ahead of Time
I mix the bowl in the morning then I cover it and chill it. Cold helps the crumbs swell and makes shaping neat. When dinner time lands the patties form fast and cook clean.
You can shape patties and place them on a tray. Cover and chill for a few hours. The rest makes a calm evening since the hot pan does the last step.
For freezer prep wrap raw patties and lay them flat. Cook from cold on low heat then raise the flame a touch to finish the crust. This plan fits busy weeks and keeps seafood salmon dishes within reach.
7 Storing Leftover Salmon Patties
Cool the patties then tuck them in a box with paper to keep the crust from steaming. Store in the fridge for two days. Reheat in a skillet for the best texture.
For longer storage freeze single layers until firm then stack with paper between. Thaw in the fridge and warm on a pan. The crust wakes up and the center stays tender.
Leftovers make fine lunches. I pack greens tomatoes and a patty with lemon. It feels bright and keeps weekday salmon meals simple.
8 Try these Main Course next
9 Salmon Patties
Salmon Recipes Crispy Salmon Patties with Lemon Herb Sauce
Ingredients
For the Patties
- 2 cans salmon drained about 14 ounces total
- 2 large eggs lightly beaten
- 1 third cup fine breadcrumbs or crushed crackers
- 2 tablespoons mayo
- 2 tablespoons chopped parsley
- 2 tablespoons minced green onion
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- Half teaspoon garlic powder
- Half teaspoon salt
- Quarter teaspoon black pepper
- 2 tablespoons oil for frying
For Serving
- Lemon wedges
- Plain yogurt or tartar sauce
- Chopped parsley
Instructions
Make the Mix
- Flake the salmon in a bowl and pick out any skin or bones you see
- Add eggs breadcrumbs mayo parsley green onion mustard lemon zest garlic powder salt and pepper
- Stir with a fork until the mix feels moist and holds together
Shape and Cook
- Scoop about two tablespoons per patty then press into small rounds
- Warm oil in a skillet over medium heat
- Set patties in the pan and cook three to four minutes per side until deep golden and heated through
- Move to a rack or plate lined with paper towel
Serve
- Top with yogurt or tartar and a squeeze of lemon
- Scatter parsley and serve hot or at room temp
10 Nutrition
Lila at Lila Cooks keeps nutrition plain and useful. Two patties sit near two hundred sixty calories with a balanced mix of protein fat and carbs. Sodium sits near five hundred twenty milligrams which fits most home menu plans.
Protein lands near twenty two grams and brings steady energy. Fat stays near fourteen grams with a small share from mayo and oil. Carbs remain low since crumbs play a small role.
Add greens and citrus for a clean plate. That pair rounds the meal and keeps the feel light. Water or iced tea fits well beside the plate.
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