Golden Fluffy The Easiest Salmon Patties Youll Ever Make

Easy Salmon Patties

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Preparation time:15 Mins

Cooking time:12 Mins

Servings:8 medium patties (Serves 4)

Ingredients:

• 75 oz can Canned Salmon, drained well
• 1/2 cup Panko Breadcrumbs (plus extra for coating)
• 1 large Egg, lightly beaten
• 1/4 cup Red Onion or Shallot, very finely minced
• 2 tablespoons Fresh Parsley, chopped
• 1 tablespoon Lemon Juice, freshly squeezed
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper, freshly ground
• 3 tablespoons Unsalted Butter or Neutral Oil (for frying)

Instructions:

• Drain the canned salmon thoroughly. Transfer to a large mixing bowl and gently flake it apart with a fork, ensuring any small bones are mashed well into the flesh.
• Add the 1/2 cup Panko, beaten egg, minced onion/shallot, parsley, lemon juice, Dijon mustard, salt, and pepper to the bowl with the salmon.
• Use a fork or spatula to mix everything just until combined. Be careful not to overmix to maintain a tender texture.
• Divide the mixture into 8 equal portions. Gently form each portion into a uniform patty, about 1 inch thick. Recommended: Chill the patties for 15 minutes to help them hold their shape.
• Place the remaining 1/2 cup Panko breadcrumbs in a shallow dish. Lightly press both sides of each chilled patty into the breadcrumbs to coat evenly.
• Heat the butter and/or oil in a large non-stick skillet over medium heat until shimmering.
• Carefully place the coated patties into the hot fat, ensuring not to overcrowd the pan. Cook for 5–6 minutes per side until deep golden brown and heated through.
• Remove the patties from the skillet and place them on a wire rack or paper towels to drain excess fat. Serve immediately with tartar sauce or a fresh salad.

Nutrition Facts

Calories	290 kcal
Protein	7.7 g
Fat	11.9 g
Carbs	24.3 g
Fiber	4.9 g
Sodium	335 mg

Recipe Info

Category	Seafood, Main Course
Cuisine	British

Why These Easy Salmon Patties Are Your New Weeknight Hero

Forget everything you thought you knew about dried-out, disappointing fishcakes. This recipe for Easy Salmon Patties is engineered for maximum flavour and minimum fuss, transforming humble pantry staples into a satisfying centerpiece for your table. If you’re seeking Quick Family Dinners Salmon options that genuinely impress without requiring hours of labor, you’ve landed in the right spot. These golden bites are moist, perfectly seasoned, and come together so rapidly they redefine what a successful mid-week meal can look like. They offer that comforting, seaside-adjacent flavour profile we all crave, achieved with absolute simplicity.

The Secret to Ultra-Moist, Non-Crumbly Fishcakes

Achieving that perfect balance—a crisp exterior hugging a moist, tender interior—is often the hardest part of making fishcakes. Our approach focuses on careful ingredient selection and minimal handling, ensuring your Flaked Salmon Patties stay beautifully intact from the mixing bowl right through to the plate.

A True Taste of British Fishcake Tradition, Simplified

While traditional British fishcakes often involve boiling potatoes and careful layering, we’ve streamlined the process dramatically. We use the inherent binding quality of the egg and the texture provided by the breadcrumbs to create structure without needing starches that can often dry out the final product.

This method preserves the beautiful, flaky texture of the salmon itself, making them feel homemade rather than heavily processed.

Speedy Supper: From Pantry to Plate in Under 30 Minutes

One of the greatest appeals of this Easy Salmon Patties Recipe is its speed. Since we are utilizing canned salmon, there is no cooking or cooling time required for the main protein. After a quick 15-minute preparation and an optional, quick chill, these Easy Weeknight Meals Salmon wonders are ready for the pan. It’s genuinely possible to have these on the table faster than delivery can arrive!

Setting Expectations: What Makes This Recipe Stand Out

What sets these Easy Salmon Patties with Canned Salmon apart is the careful inclusion of sharp, bright flavours—namely fresh lemon juice and Dijon mustard—which cut through the richness of the fish and prevent them from tasting heavy or muddy. Paired with the textural crunch of Panko, these are flavour-packed little discs of deliciousness that will instantly become part of your regular rotation.

Assembling the Flavor Base: What You Need for Perfect Patties

The beauty of this dish lies in its short, high-impact ingredient list. Everything serves a distinct purpose, from providing structure to boosting the overall profile.

Essential Equipment for Flawless Patty Formation

You won't need any fancy gadgets here. A large mixing bowl, a standard fork or a potato masher for gentle breaking down of the salmon, and a quality non-stick skillet are the essentials. The right pan ensures that your patties develop that gorgeous golden crust without tearing or sticking.

The Canned Salmon Selection: Choosing Your Main Protein Source

For the best results in this Salmon Patties Recipe , aim for a standard 14.75-ounce can of salmon, ensuring you drain it exceptionally well. Pink or wild salmon varieties work perfectly here. The critical first step is pressing that excess liquid out; moisture is the enemy of a firm patty, so press it against the sieve or use a few paper towels to wick away as much moisture as possible before mixing.

Binding Agents and Aromatics: Beyond Just Breadcrumbs

We rely on one lightly beaten large egg as the primary binder, which keeps the mixture light. Finely minced red onion or shallot adds a pleasant, sharp bite and texture, complemented by fresh parsley for a vibrant green hue and herbaceous note.

The Dijon mustard is a secret weapon, adding a subtle tang that elevates the entire flavour profile beyond simple fish and bread.

Measuring Up: Quantity Adjustments for Batch Cooking

This recipe yields about 8 medium patties, which is perfect for a family of four. If you plan on freezing some for later, or if you are cooking for a larger crowd, doubling the recipe is straightforward.

Remember that when doubling, ensure your mixing bowl is large enough to incorporate everything without smashing the mixture; gentle incorporation is key regardless of batch size.

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The Step-by-Step Guide to Creating Our Signature Easy Salmon Patties

The assembly process is quick, but timing your steps ensures the best outcome. Start by preparing your salmon: drain it thoroughly, place it in your mixing bowl, and gently break it up with a fork, ensuring any soft bones are mashed into the flesh for a uniform texture. Next, introduce the binding ingredients and aromatics: the 1/2 cup of Panko breadcrumbs, the beaten egg, the finely minced onion, fresh parsley, lemon juice, Dijon mustard, salt, and pepper. Mix these ingredients using only a fork or spatula until they are just combined. Overworking the mixture will develop the proteins too much, resulting in dense, heavy patties instead of light, Flaked Salmon Patties .

Mashing and Mixing: Combining Ingredients Without Overworking

Resist the urge to beat the mixture into a smooth paste. We are aiming for a texture where you can still see distinct flakes of salmon integrated with the binding agents. Mix only until no dry pockets of Panko remain.

Shaping Technique: Forming Uniform Patties That Hold Together

Divide the mixture into 8 equal portions. Gently form each portion into a patty about an inch thick. While you can cook them immediately, chilling the formed patties for about 15 minutes helps them firm up significantly, drastically reducing the chance of breakage during cooking. After chilling, prepare your dredging station by spreading the remaining 1/2 cup of Panko on a shallow dish. Lightly press both sides of each chilled patty into the Panko to create an even, crisp coating.

Pan-Frying Mastery: Oil Temperature and Cooking Times

Heat 3 tablespoons of a neutral oil or unsalted butter in a large non-stick skillet over medium heat. You are looking for the fat to be shimmering but not smoking—this indicates the perfect temperature. Carefully place the breaded patties into the hot fat, ensuring you do not overcrowd the pan, as this will drop the oil temperature and lead to greasy results. Cook for 5 to 6 minutes per side. The goal is a deep, appealing golden-brown crust and an interior that is fully heated through.

The Quickest Way to Drain Excess Oil

Once cooked, transfer the patties immediately to a wire cooling rack set over a baking sheet, or onto a plate lined generously with paper towels. The rack allows air to circulate, preventing the bottom crust from steaming and becoming soft. A quick drain ensures your Easy Salmon Patties with Panko maintain their signature crispness.

Maximizing Freshness: Storing and Reheating Leftover Salmon Cakes

These patties are excellent leftovers, often tasting even better the next day once the flavours have settled. Store cooled patties in an airtight container in the refrigerator for up to three days. Reheating is best done in the oven or an air fryer set to 350° F ( 175° C) for about 10 minutes until warm through. This method revives the exterior crispness lost during refrigeration.

Creative Twists: Elevating Your Standard Salmon Patty Flavor Profile

While the base recipe is superb, customization is easy. To introduce some subtle heat suitable for Dinner Inspiration Salmon Patties , try incorporating 1/2 teaspoon of smoked paprika or a pinch of cayenne pepper into the mix. For a brighter, almost Mediterranean flavour, swap the parsley for fresh dill, which pairs classically with salmon.

Freezing Instructions: Keeping Your Easy Salmon Patties Ready for Later

To freeze these for future Easy Weeknight Meals Salmon , form the patties, dredge them in Panko, and place them individually on a baking sheet lined with parchment paper. Freeze until solid (about 1 hour). Once frozen solid, transfer the patties into a freezer-safe, airtight bag or container, separating layers with wax paper. They will keep well for up to three months. Cook directly from frozen, adding a few extra minutes to the cooking time.

Troubleshooting Common Patty Problems (Too Wet or Too Dry)

If your mixture seems too wet (often due to insufficiently drained salmon), add an extra tablespoon or two of Panko until the mixture holds its shape easily. Conversely, if the mixture is too dry and crumbly, add another half of a beaten egg or a teaspoon of water or milk to bring it back together gently.

Herb Swaps and Spice Level Adjustments for Customization

Feel free to experiment with herbs! A tablespoon of fresh chives or even a small amount of finely grated lemon zest can add incredible brightness. For spice, consider adding a dash of Worcestershire sauce for umami depth alongside your chosen heat source.

Recommended Dipping Sauces: Tartare vs. Lemon Aioli

The traditional accompaniment is, of course, tartar sauce—a creamy blend of mayonnaise, finely chopped capers, pickles, and extra lemon. However, for something slightly cleaner, whisk together mayonnaise with a generous squeeze of lemon juice, minced garlic, and a crack of black pepper to create a quick lemon aioli that perfectly complements the savory fish.

Pairing Perfection: What Sides Complement These Savoury Bites

Because these Easy Salmon Patties are so satisfying on their own, they pair beautifully with sides that offer freshness or comforting starch. A light, crunchy watercress or cucumber salad dressed simply with vinaigrette provides a wonderful textural and temperature contrast. Alternatively, if you are aiming for a truly comforting Quick Family Dinners Salmon experience, serve them alongside creamy homemade potato salad or a generous helping of oven-baked sweet potato fries.