Description
This Easy Salmon Patties recipe is a quick and delicious way to enjoy canned salmon transformed into crispy, golden patties packed with sautéed onions and bell pepper, seasoned with garlic and Worcestershire sauce. Perfect as a hearty appetizer or main dish, these salmon patties are pan-fried to perfection, creating a satisfying meal in under 40 minutes.
Ingredients
Scale
Salmon Patty Mixture
- 1 (14-15 ounce) can salmon, well drained
- 1 medium yellow onion, finely diced (about 1 cup)
- 1/2 red bell pepper, seeded and diced
- 1/2 cup panko bread crumbs
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic salt (or substitute with 1/2 teaspoon fine sea salt and 1/4 teaspoon garlic powder)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup parsley, finely minced
For Cooking
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
Instructions
- Sauté vegetables: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a skillet over medium heat. Add the finely diced yellow onion and red bell pepper. Cook, stirring occasionally, until the vegetables are softened and golden, about 5-7 minutes. Remove from heat and let cool slightly.
- Combine ingredients: In a large mixing bowl, flake the drained salmon with a fork. Add the sautéed vegetables, panko bread crumbs, lightly beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and finely minced parsley. Mix everything thoroughly until well combined.
- Form patties: Shape the mixture into patties approximately 2 inches wide and between 1/3 to 1/2 inch thick. You should get about 14 patties from the mixture.
- Cook patties: In the same skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter over medium heat. Once hot, carefully place the formed salmon patties in the skillet. Cook for 3-4 minutes on each side, or until each side is golden brown and the patties are cooked through.
- Serve immediately: Remove the patties from the skillet and serve warm. These can be enjoyed on their own, with a squeeze of lemon, or as a sandwich filling.
Notes
- Ensure the canned salmon is well drained to avoid soggy patties.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Feel free to add a splash of hot sauce or cayenne for a spicy kick.
- Leftover patties can be refrigerated for up to 2 days and reheated in a skillet or oven.
- Mayonnaise helps bind and add moisture but can be substituted with Greek yogurt for a lighter option.
