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Freshly cooked salmon patties, golden brown and flaky.

Best way to grow: 7 Perfect Salmon Patties

These salmon patties are a delicious and easy weeknight meal. Made with canned salmon, breadcrumbs, and a few seasonings, they come together quickly and cook up perfectly crispy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 7 patties
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 (6 ounce) cans canned salmon, drained and flaked
  • 1/2 cup breadcrumbs
  • 1 large egg, beaten
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh dill, chopped
  • Salt and freshly ground black pepper to taste
For Frying
  • 2 tablespoons Vegetable oil

Equipment

  • Medium bowl
  • Large non-stick skillet
  • Plate

Method
 

Preparation
  1. In a medium bowl, combine the drained and flaked salmon, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, and chopped fresh dill.
  2. Season the mixture with salt and pepper to your liking, then gently mix all ingredients until they are well combined.
Forming the Patties
  1. Divide the salmon mixture into 7 equal portions and shape each portion into a patty, about 1/2-inch thick.
  2. Place the formed patties on a plate and refrigerate them for at least 15 minutes to help them firm up.
Cooking the Patties
  1. Heat the vegetable oil in a large non-stick skillet over medium heat.
  2. Once the oil is hot, carefully place the salmon patties into the skillet, ensuring not to overcrowd the pan.
  3. Cook the patties for 3-4 minutes per side, or until they are golden brown and heated through.
Serving
  1. Serve the salmon patties warm with your favorite dipping sauce, such as tartar sauce or a lemon-dill aioli.

Notes

For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce to the salmon mixture. You can also bake these patties instead of frying them. Preheat oven to 375°F (190°C), place patties on a baking sheet, and bake for 15-20 minutes, flipping halfway through, until golden brown.