Canned Salmon Patties Recipe

Introduction

Canned salmon patties are a quick and tasty way to enjoy the flavors of fresh seafood without the fuss. Crispy on the outside and tender on the inside, these patties make a perfect weeknight dinner or a satisfying snack. With simple ingredients, they come together easily and deliver comforting flavor every time.

Ingredients

• 1 can salmon (14.75 oz can, drained and cleaned)
• 1/3 cup bread crumbs
• 2 tablespoons green onions (finely chopped)
• 1/4 cup celery (finely chopped)
• 1/4 cup mayonnaise
• 1 egg (beaten)
• 4 tablespoons butter (for frying)
• 1 lemon (for garnish)
• 1 dill (for garnish)

Instructions

1. Step 1: Drain the can of salmon thoroughly. Remove any skin and bones if you prefer a smoother texture.
2. Step 2: In a large bowl, combine the salmon, bread crumbs, green onions, celery, mayonnaise, and beaten egg. Stir until everything is well mixed.
3. Step 3: Divide the mixture into four equal parts and shape each into a patty. Set the patties aside.
4. Step 4: In a large sauté pan, melt the butter over medium heat. Place the patties in the pan and cook for 4-5 minutes on each side, until they are golden brown and heated through.
5. Step 5: Plate the patties and garnish with fresh dill and a splash of lemon juice. Serve warm, optionally with potatoes or a fresh salad.

Tips & Variations

• For extra crispiness, add a little cornmeal to the mixture along with the bread crumbs.
• Try mixing in a teaspoon of Dijon mustard or a pinch of cayenne pepper for added flavor.
• Swap mayonnaise for Greek yogurt for a lighter twist.
• Use panko breadcrumbs for a crunchier texture.

Storage

Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat or in the oven until heated through to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of canned?

Yes, fresh salmon can be used. Cook it fully and let it cool before mixing with the other ingredients. This will change the texture slightly but still works well.

Can I freeze the patties?

Absolutely. Place uncooked patties on a baking sheet and freeze until solid, then transfer to a freezer bag. They can be cooked from frozen, just add a few extra minutes to the cooking time.

Canned Salmon Patties Recipe

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★★★★★

4.9 from 149 reviews

• Author: Zoe
• Total Time: 25 minutes
• Yield: 4 patties 1x

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Description

Delicious and easy-to-make canned salmon patties that combine tender salmon with crisp vegetables and a hint of mayo for moisture. Pan-fried to golden perfection, these patties make a perfect quick dinner or lunch option, garnished with fresh dill and lemon for a burst of freshness.

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Ingredients

Scale 1x2x3x

Salmon Patties

• 1 can salmon (14.75 oz can, drained and cleaned)
• 1/3 cup bread crumbs
• 2 tablespoons green onions (finely chopped)
• 1/4 cup celery (finely chopped)
• 1/4 cup mayonnaise
• 1 egg (beaten)

For Frying and Garnish

• 4 tablespoons butter (for frying)
• 1 lemon (for garnish)
• 1 sprig dill (for garnish)

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Instructions

1. Prepare the Salmon: Drain the canned salmon thoroughly, removing any excess liquid. If preferred, remove skin and bones for a smoother texture.
2. Mix Ingredients: In a large bowl, combine the salmon, bread crumbs, finely chopped green onions, celery, mayonnaise, and the beaten egg. Stir until the mixture is uniformly blended.
3. Form Patties: Divide the mixture into four equal portions and shape each into a round patty. Set the formed patties aside to hold their shape.
4. Cook the Patties: Heat butter in a large sauté pan over medium heat until melted and hot. Place the patties in the pan and cook for 4-5 minutes on each side, or until they are golden brown and cooked through.
5. Serve: Transfer the cooked patties to plates, garnish with fresh dill sprigs and a squeeze of lemon juice. Serve immediately with your choice of side such as potatoes or a fresh salad.

Notes

• Removing salmon skin and bones is optional depending on texture preference.
• For crispier patties, chill the formed patties for 15-20 minutes before frying.
• Use a non-stick skillet or well-seasoned cast iron pan to prevent sticking.
• May substitute mayonnaise with Greek yogurt for a lighter version.
• Leftover patties can be stored in the refrigerator for up to 2 days and reheated in a skillet to retain crispness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Frying
• Cuisine: American

Keywords: canned salmon, salmon patties, easy dinner, pan-fried fish cakes, quick seafood recipe