Easy Salmon Patties
These perfectly seasoned salmon patties boast a sublimely moist interior and delightfully crunchy exterior. They’re crammed with protein and healthy fats, and excellent served alone, or as a sandwich, or over mixed greens!
These salmon patties have so much flavor! That’s because I spiked them with parmesan cheese, lemon, green onions, and red pepper flakes. All easy to find, everyday ingredients that transform the wholesome fish into a delicious patty. They’re light, yet completely satisfying.
What kind of salmon should you use? I used Safe Catch Wild Pacific Pink Salmon and I prefer it because this premium salmon has lowest mercury of any brand. In fact, Safe Catch is the only brand to hand select and test every single salmon to a mercury limit 25 times lower than the FDA action limit. Plus, Safe Catch salmon 100% sustainably wild caught. If desired, you can also make these patties with Safe Catch Elite Pure Tuna, Safe Catch Wild Albacore Tuna, or Safe Catch Ahi Wild Yellowfin Tuna.
Salmon is super nutritious! Thanks to the premium salmon in these patties, they’re rich in Omega-3 fatty acids, vitamin B-6, and vitamin B-12. Plus, they’re crammed with protein!
These salmon patties can be made gluten-free. If you’re avoiding gluten, these salmon patties can be made with gluten-free panko bread crumbs. They still cook up perfectly tender on the inside and crispy on the outside – every time!
How should you serve your salmon patties? You can serve these salmon patties with rice or roasted potatoes on the side, and steamed or roasted vegetables. You can also serve the patties on rolls (as a sandwich), or serve them chilled over mixed greens. They also make a great appetizer when served all by themselves!
Easy Salmon Patties
Ingredients
- 20 ounces canned salmon, (four 5-ounce cans), drained, I used Safe Catch Wild Pacific Pink Salmon
- 2 large eggs
- 1/3 cup panko bread crumbs, regular or gluten-free
- 1/3 cup grated parmesan cheese
- 1/4 cup minced green onions
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- Salt and freshly ground black pepper
- Olive oil, or avocado oil
Instructions
- In a large bowl, combine the salmon, eggs, panko bread crumbs, parmesan cheese, green onions, lemon juice, crushed red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Using your hands, shape the mixture into 8 patties, each about 1-inch thick. Transfer the patties to a plate and refrigerate for 1 hour, and up to 24 hours. Don’t skip this step or your patties may fall apart when sautéing.
- Fill a high-sided skillet with about 1/2 of oil and set the pan over medium-high heat. Start cooking when the oil is hot (test with a small crumb of something (I used a little piece of one salmon patty); the crumb should bubble – not sit flat, and not burn).
- Working in batches to prevent crowding the pan, add the salmon patties to pan and cook for 5 minutes (don’t try to flip the patties before 5 minutes or they may fall apart). Flip and cook for 4 to 6 more minutes, until both sides are golden brown and the patties are cooked through. Transfer the patties to paper towels to drain.
- Serve warm, room temperature, or chilled.