Easy Homemade Salmon Patties Recipe (Print Version)
# Ingredients:
→ For the Patties
01 -
14-15 ounces canned salmon or salmon packets, drained well
02 -
1 medium yellow onion (about 1 cup), finely diced
03 -
1/2 red bell pepper, seeded and diced
04 -
1/2 cup Panko bread crumbs
05 -
1 large egg, beaten
06 -
2 tablespoons mayonnaise
07 -
1/4 cup fresh parsley, finely chopped
→ Seasonings
08 -
1 teaspoon Worcestershire sauce
09 -
1 teaspoon garlic salt (or 1/2 teaspoon sea salt + 1/4 teaspoon garlic powder)
10 -
1/4 teaspoon fresh ground black pepper
→ For Cooking
11 -
2 tablespoons olive oil, split
12 -
2 tablespoons unsalted butter, split
# Instructions:
01 -
Warm up a medium skillet with 1 tablespoon each of olive oil and butter. Toss in your diced onions and peppers, cooking until they're nice and soft with golden edges, about 7-9 minutes. Take the pan off the heat when done
02 -
Grab a big mixing bowl and flake your salmon. Add in those cooked veggies, bread crumbs, beaten egg, mayo, Worcestershire sauce, garlic salt, black pepper, and fresh parsley. Mix everything together until well combined
03 -
Using about a heaping tablespoon of the mixture, shape into patties with your hands. Make them about 2 inches wide and between 1/3 to 1/2 inch thick
04 -
Heat up your clean non-stick pan with the remaining oil and butter. Once it's hot, add your patties in a single layer and cook until they're golden brown, about 3-4 minutes per side. If they're browning too quickly, just turn down the heat. Place finished patties on paper towels to drain
# Notes:
01 -
Got some leftover cooked salmon? You can totally use that instead of canned - just make sure it's boneless and skinless
02 -
If your mixture feels too dry to shape, add another spoon of mayo. Too wet? Just sprinkle in some extra bread crumbs
03 -
These keep well in the fridge for 3 days or freezer for 3 months. Reheat them in a skillet or air fryer until they're warm and crispy again