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When olive oil hits the pan and sizzles, that's my cue—almost dinnertime. I made salmon patties the first time in a cramped apartment using nothing but a can from the cupboard and a few things I always had around. Simple as it was, that meal stuck with me for low-key nights. Crunchy outside, soft and yum inside with lots of fresh herbs—honestly, every bite feels pretty special.
This all started when I realized I'd forgotten to take anything out of the freezer. I grabbed a can of salmon, started tossing in stuff like mayo and herbs, and ended up finding a new favorite. That easy stovetop win convinced me for good.
Tasty Ingredients
- Olive oil: heats up for that perfect golden finish—extra virgin brings nice fruity vibes
- Scallions: adds crunch and sharp onion flavor to each bite
- Fresh dill & parsley: bright herbs that totally wake up the flavor
- Panko breadcrumbs: gives the patties awesome crunch and contrast with the tender middle
- Dijon mustard & Worcestershire sauce: gives a little zing, cuts through the richness
- Lemon juice: splashes brightness over everything and keeps it fresh
- Mayonnaise: keeps things creamy so the patties don't dry out
- Egg: helps everything stick together and stay tender
- Canned salmon: main protein, super convenient—sockeye for bold flavor, pink if you want something classic and easy to find
When you’re at the store, grab herbs that smell fresh and look bright. For canned salmon, stick to the ones in oil or water with just fish inside—skip the fillers for the best texture.
How to Make It
- Let’s Cook:
- Warm up your skillet and pour in olive oil. When you see it dancing in the pan, it’s good to go. Gently drop your patties in and fry about three-four minutes on each side for that crunchy gold finish—toss in more oil if needed for the next round.
- Shaping Up:
- Scoop your mix into six patties, roughly half an inch thick for that just-right crispy edge and soft inside.
- Mix it Up:
- Stir salmon, herbs, egg, mayo, lemon, mustard, Worcestershire, and spices gently in one bowl. Don’t mush it up—you want those little fishy flakes to stay nice and whole.
- Prepping the Fish:
- Pop open your salmon and drain it, then carefully pull it apart. Ditch the skin and bones if you want it super smooth. Keeping it flaky helps your patties hold together without turning heavy.
- Time to Eat:
- Best way is straight from the pan, maybe with some zingy tzatziki or garlicky mayo and a couple lemon wedges.
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Big Wins
- Each patty brings 18 grams of protein and a nice balance of healthy fat to keep you going
- Super quick—just thirty minutes and dinner's on the table
- Pretty low on carbs, great for anyone keeping an eye on gluten or carbs in general
- Works with what’s usually in your pantry, so it’s a breeze any night
I once swapped parsley with cilantro without thinking, and wow—it made everything taste totally different. Now I kinda look forward to mixing things up by accident.
Level Up Your Patties
- Tools That Help: Nonstick pans mean less mess, and a soft spatula flips patties without scraping up your cookware
- Easy Make-Ahead: Get patties shaped and stash them in the fridge up to a day before frying so dinner comes together fast
- Switch Up the Flavors: Try using basil and tarragon instead of dill and parsley for a different twist, or toss in smoked paprika for a little smoky vibe
- Season by Season: Add in diced bell pepper or sweet corn during the summer for an extra bite
Smart Cooking Tips
- Wait to Flip: Give the patties the full three-four minutes before turning—move too soon and they’ll fall apart
- Let the Oil Get Hot: Only add patties when oil’s shimmering, so you get a crunchy crust and not a soggy mess
- Gentle Mixing: Don’t overdo it—stir just enough to bring things together, so you keep that tender flaky bite
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Common Questions
- → Is fresh salmon okay instead of canned?
You bet, cooked fresh salmon works fine. Just break it up well before mixing with everything else.
- → Which oil should I use for frying?
Olive oil’s the best choice. It not only adds flavor but helps get that nice crisp crust.
- → How can I keep patties from falling apart?
Make sure the mix is combined well. It should be moist enough but not soggy. Using an egg and panko breadcrumbs really helps hold it together.
- → Can I throw in extra spices for flavor?
Of course! The recipe uses garlic powder and herbs, but you can add stuff like paprika or cayenne to make it your own.
- → What should I serve with salmon patties?
They love tangy dips like remoulade, aioli, or tzatziki. Lemon wedges are great too for a fresh pop.
- → Are these good for meal prep?
Yes! You can make them ahead and keep them in the fridge. Warm them up gently so they stay crispy outside.