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Two golden‑brown Salmon Patties Recipe stacked on a white plate, resting atop a pool of creamy dill‑lemon sauce. The cakes are crisp‑edged and speckled with green parsley, with a bright lemon wedge tucked behind and fresh dill sprigs scattered around.

Salmon Patties Recipe

Crispy‑outside, tender‑inside salmon patties recipe made with simple pantry staples and pan‑fried to golden perfection.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Best salmon patties recipe, Best salmon patties recipe Southern Living, Easy salmon patties recipe, Easy salmon patties recipe with bread crumbs, Fresh salmon patties recipe, Healthy salmon patties recipe with canned salmon, Old fashioned salmon patties recipe, Sauce for salmon patties
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings: 4
Calories: 210kcal
Cost: $8

Equipment

  • 1 Large mixing bowl
  • 1 Cast iron skillet (Or heavy nonstick pan)
  • 1 Wide spatula (For flipping patties)
  • 1 Fork (For flaking salmon)
  • 1 Sharp knife (For dicing onion)
  • Paper towels (For draining patties)

Ingredients

  • 2 cans Canned salmon (14.75 oz) - Drained, skin and bones removed
  • 1 cup Fresh breadcrumbs - Or crushed crackers
  • 2 large Eggs - Beaten
  • ½ cup Yellow onion - Finely diced
  • 2 cloves Garlic - Minced
  • 2 tablespoon Mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon Black pepper
  • 1 tablespoon Lemon juice - Freshly squeezed
  • 1 teaspoon Worcestershire sauce
  • 2–3 dashes Hot sauce - to taste Optional
  • 2 tablespoon Fresh parsley - Chopped
  • 2 tablespoon Vegetable oil or butter - For frying

Instructions

  • Drain and remove skin/bones, then flake salmon with a fork into a bowl.
    Top‑down image of six evenly browned salmon cakes resting on a wire cooling rack set over parchment‑lined white marble, showcasing their crisp, golden cru
  • Combine flaked salmon, breadcrumbs, eggs, mayonnaise, and mustard evenly.
    Top‑down view of a hand holding a fork, mashing together flaked salmon, breadcrumbs, egg, diced onion, garlic, and seasonings in a white mixing bowl on a marble surface.
  • Fold in Old Bay, pepper, lemon juice, Worcestershire, hot sauce, and parsley.
  • Shape mixture into patties and refrigerate for 30 minutes to firm up.
    Close‑up side‑angle of a hand pressing a round salmon mixture patty on a white cutting board, with three more formed patties lined up behind and a blurred bowl in the background.
  • Pan‑fry patties in oil until golden, crispy, and cooked through.
    Overhead shot of three golden‑brown salmon cakes sizzling in a pool of bubbling oil inside a black cast‑iron skillet, wisps of steam rising against a white marble countertop.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 120g | Calories: 210kcal (11%) | Carbohydrates: 8g (3%) | Protein: 15g (30%) | Fat: 12g (18%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 160mg (53%) | Sodium: 500mg (22%) | Potassium: 250mg (7%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 200IU (4%) | Vitamin C: 5mg (6%) | Calcium: 50mg (5%) | Iron: 1mg (6%)
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