Salmon Patties (Easy Recipe)

round plate holding several salmon patties, along with a bowl of Tzatziki sauce on the side.

4 from 1 vote

Easy Salmon Patties are a hassle-free, make-ahead main dish that's not only a breeze to prepare but also promises to deliver a burst of flavors. A medley of vibrant ingredients including zesty lemon, refreshing herbs, tangy mustard, creamy mayo, and the subtle kick of onion all come together to enhance the natural goodness of both fresh and smoked salmon. But what sets these patties apart? Transforming part of the raw salmon into a paste results in a perfectly moist, tender interior. And, dredging the patties in flour before sautéing results in a crispy, golden-brown exterior.

Prep Time10

Cook Time10

Total Time20

Course: Main dish

Cuisine: American

Keyword: Salmon Patties

Servings: patties

Calories: 183kcal

Author: Lee Clayton Roper

Ingredients

1 pound salmon skin and bones removed
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 pound smoked salmon
1/4 cup red onion chopped
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice fresh
1 teaspoon lemon zest
2 tablespoons fresh dill chopped, parsley and/or chives
Pinch cayenne pepper
1/4 cup breadcrumbs
Kosher salt
ground pepper Fresh
1/4 cup all-purpose flour
2 tablespoons canola oil grapeseed, or other high smoke point oil

Instructions

Cut 1/4 (4 ounces) of the salmon fillet into large chunks and place in a small food processor; add the mayonnaise and mustard. Pulse until the mixture becomes a paste. Scrape into a large mixing bowl.
Chop the remaining salmon (both fillet and smoked) into 1/4-inch pieces. Add to the mixing bowl, along with red onion, Worcestershire sauce, lemon juice and zest, herbs, and cayenne pepper. Fold in breadcrumbs. Season to taste with salt and pepper.
Form the mixture into 8 patties around 3 inches wide and 3/4-inch thick; place on a cookie sheet. Cover and refrigerate for at least 30 minutes, up to 24 hours (can also be frozen for up to 2 months – see Note below.)
Place flour in a shallow, rimmed dish. Dredge the salmon patties in flour, shaking off excess.
Heat the oil on a griddle at 325 degrees or in a large skillet on medium heat. When hot, add the salmon patties and sauté until golden brown on the bottom, around 2 to 3 minutes.
Flip and continue cooking for 2 to 3 minutes, until the second side is golden brown and an instant-read thermometer inserted in the middle of a pattie registers 135 to 140 degrees.
Transfer to paper towel to drain briefly; serve immediately.

Notes

Make ahead: Uncooked or cooked salmon patties can be frozen. If uncooked, don’t coat with flour. Place in a single layer on a large cookie sheet and freeze until hard (at least 2 hours). Once frozen, wrap individually with plastic wrap and place in a freeze-safe zip-top baggie. They will keep for up to 2 months. Thaw in the refrigerator overnight and follow the directions above to finish cooking.

Variation – baking: Follow the directions above through coating the patties with flour. Sear over high heat for 1 minute per side, just until golden brown. Place in a preheated 350-degree oven and bake for around 10 minutes, or until an instant-read thermometer inserted in the middle of a pattie registers 135 to 140 degrees.

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