Here’s a simple and tasty recipe for salmon patties — crispy on the outside, tender on the inside, perfect for a quick meal:
🧾 Ingredients (4 servings / 6–8 patties)
- 1 can (14–15 oz / 400 g) salmon, drained and flaked (or 1 cup cooked fresh salmon, flaked)
- 1/2 cup breadcrumbs (or crushed crackers)
- 1/4 cup onion, finely chopped
- 1–2 cloves garlic, minced (optional)
- 1 egg, beaten
- 2 tbsp mayonnaise or plain yogurt
- 1 tsp Dijon mustard (optional)
- Salt and pepper, to taste
- 2–3 tbsp oil for frying
- Optional: chopped parsley or dill for extra flavor
🥘 Instructions
- Mix the ingredients:
- In a bowl, combine flaked salmon, breadcrumbs, onion, garlic, egg, mayonnaise, mustard, salt, and pepper.
- Stir until well mixed. If the mixture feels too wet, add a little more breadcrumbs.
- Form patties:
- Shape the mixture into small patties, about 2–3 inches in diameter.
- Cook:
- Heat oil in a skillet over medium heat.
- Fry patties 3–4 minutes per side, until golden brown and heated through.
- Serve:
- Serve warm with tartar sauce, lemon wedges, or on a sandwich bun.
💡 Tips:
- You can bake the patties at 375°F (190°C) for 15–20 minutes if you prefer less oil.
- Adding a little Old Bay seasoning or paprika gives them a nice kick.
- For extra crispiness, coat the patties lightly with flour before frying.
If you want, I can also give a slow cooker version where salmon patties cook gently with vegetables — it’s less crispy but super flavorful and hands-off.
Do you want me to share that version?
