Salmon Patties
Salmon Patties are a mixture of delicious baked shredded salmon with sauteed veggies, bread crumbs, mayonnaise, lemon zest, and eggs. The mixture is formed into patties and then pan-fried. Freeze and thaw them in the fridge anytime you need a quick dinner during busy weeknights. Full of flavor and so easy to make!
Tips for Making The Perfect Salmon Patties
- Choose quality salmon, and look for wild-caught salmon as it tends to be more flavorful and has fewer contaminants than farmed raised. Salmon steaks tend to have more flavor and the meat is more tender, but fillets are a great option too.
- Salmon can be quite bland if not seasoned properly. Use fine sea salt and garlic powder, then drizzle with olive oil before baking.
- Saute the veggies before adding to the mixture. This will help add more flavor to your salmon.
- Don’t overmix the salmon mixture as it can result in tough, rubbery patties. Mix the ingredients just until they are combined.
- Salmon patties tend to stick to the pan, so use a non-stick skillet or well-seasoned cast iron skillet.
- Chill the patties before cooking to help them hold their shape while cooking. Chill them in the fridge for at least 30 minutes.
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Ingredients you need
- Salmon steaks or fillets: Salmon steaks tend to have more marbling which means they are more flavorful. You can also use salmon fillets.
- Bread crumbs: help bind the mixture
- Onion: Sauteed onion adds more flavor
- Bell pepper: Deseed the bell pepper, then sliced into thin strips, and diced. Use one color or combine red and green bell peppers (use half and half).
- Mayonnaise: Add creaminess and richness to the mixture
- Fine sea salt: is a little less salty than regular table salt
- Red chili pepper flakes: Add heat, use less for mild flavor
- Lemon juice: helps lessen the fishy taste and smell
- Lemon zest: also helps with the fishy taste and smell
How to make salmon patties
Time needed: 30 minutes
SALMON PATTIES
- PREHEAT THE OVEN
Preheat the oven to 425ºF. Line a baking sheet pan with parchment paper.
- SEASON THE SALMON
Season the salmon with garlic and salt, then drizzle with oil.
- BAKE
Bake the salmon for 18 minutes or until the internal temperature reaches 145ºF.
- SAUTEE
In the meantime, heat a skillet with oil, then add butter. use a spatula and swirl the butter around the pan until it melts. Add the onion, and a pinch of salt, and saute until tender, then add garlic and cook until aromatic. Stir in the bell pepper, and continue sauteing until tender. Remove from the heat and set aside to cool.
- AFTER BAKING SALMON
When the salmon are done baking, shred the meat with a fork. Combine shredded salmon, breading, sauteed veggies, mayonnaise, salt, red chili pepper flakes, lemon juice, lemon zest, and eggs in a large bowl. Mix well until all ingredients are evenly combined.
- FRY THE PATTIES
Heat oil, and add butter. Use a retractable scoop and scoop the salmon mixture, then place it in the hot oil. Use a spatula to flatten the salmon patties.
- FINISH COOKING
Cook for 2 minutes on each side or until golden brown. Option: Make the dipping sauce. Mix mayonnaise, sweet relish, garlic powder, salt, and pepper in a bowl. Serve the salmon patties with the dipping sauce.
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Salmon Patties
Equipment
- Non-stick pan or cast iron skillet
- Spatula
- Mixing bowl
- knife
- cutting board
Ingredients
- 2 salmon steaks or fillets, about a pound, seasoned with salt and pepper
- 1 cup bread crumbs, or Italian bread crumbs
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 Bell pepper, deseed and diced
- 1/4 cup mayonnaise
- 1 teaspoon fine sea salt
- 1/4 teaspoon red chili pepper flakes
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 large eggs
- 4 tablespoons olive oil, divided
- 2 tablespoons butter, divided
Instructions
- Preheat the oven to 425ºF. Line a baking sheet pan with parchment paper
- Season the salmon with salt and pepper. Place on a prepared sheet pan. Bake for 18 minutes or until the internal temperature reaches 140ºF.
- In the meantime, heat a skillet with 2 tablespoons of olive oil and one tablespoon of butter. Add the onion, season with a pinch of salt, and saute until tender or translucent. Add the garlic, and continue sauteing until aromatic.
- Stir in the bell pepper, and cook until tender. Set aside to cool.
- Once the salmon steaks (or fillets) are done baking, then use a fork, shred them, and remove the skin.
- Combine shredded salmon, bread crumbs, sauteed veggies, mayonnaise, salt, lemon juice, red chili pepper flakes, lemon zest, and beaten eggs. Mix well until all the ingredients are well combined. Do not overmix.
- Heat a nonstick skillet with the remaining oil and butter. Use a retractable scoop for the salmon mixture, then place it in the hot oil. Use a spatula to flatten the salmon patties.
- Cook for 2 minutes on each side or until golden brown. Option: Make the dipping sauce. Combine mayo, sweet relish, garlic powder, salt, and pepper in a bowl. Serve the salmon patties with the dipping sauce.
Video
Notes
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Frequently asked questions
It is recommended to use fresh or frozen wild-caught salmon for the best flavor and texture. Avoid using canned salmon as it may be too soft and mushy for patties.
You can serve them with roasted veggies, a simple green salad, rice or quinoa, coleslaw, or with tartar sauce.
1. Refrigerate: If you plan to eat your salmon patties within a few days, store them in an airtight container in the refrigerator. Make sure to let them cool completely before storing them. They will last for up to 3-4 days in the fridge.
2. Freeze: If you want to store your salmon patties for a longer period of time, freeze them instead. Wrap each patty individually in plastic wrap or foil, then place them in a freezer bag. Label the bag with the date and store them in the freezer. They will last for up to 2-3 months in the freezer.
3. Reheat: When you’re ready to eat your salmon patties, reheat them in a preheated oven at 350°F for about 10-15 minutes. You can also reheat them in a skillet over medium heat, flipping them occasionally, until they are heated through.
Equipment
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