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!

Course Main Course

Cuisine American

Keyword canned salmon recipe, salmon burgers, salmon patties

Prep Time 15

Cook Time 15

Chilling Time 1

Total Time 1 30

Servings

Calories 285kcal

Author Robin Miller

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.

Nutrition