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It's easy to get stuck in a rut when it comes to weeknight dinners. When I’m this close to calling in take-out, I turn to my pantry for inspiration. There are infinite ways to perk up a can of beans, dress up a box of pasta, or, as here, transform a tin of fish. Canned fish has been making a comeback in recent years, and these salmon patties are the perfect way to jump on the bandwagon. The patties are about the easiest, most flavorful way to turn a simple can of salmon into a quick seafood dinner. Read on for everything you need to know.
What People Are Saying:
"Great recipe for salmon cakes/patties! Quick, easy, inexpensive, healthy, and delicious! We make a dill sauce with mayo, sour cream, lemon juice, dill, and lemon pepper to serve alongside. Thanks for the great recipe!" - sunshine44
"This recipe is perfect, exactly as written. Many salmon cake recipes are dry and bland, these are moist and very flavorful." - IceIce
Start by making the patty mixture. No rocket science here: Just dump everything in the first 8 ingredients into a large bowl and season with salt and pepper. Fold gently with a rubber spatula until the ingredients are combined. Be sure to leave the salmon with some texture; if you overmix, you’ll wind up with leaden patties.
Using clean hands, form the mixture into five patties; try to avoid compressing the patties more than necessary. If you’ve got the time, I suggest briefly chilling the patties—about 30 minutes should be good—to help them firm up and give their flavors time to develop.
Let’s get cooking! Heat the olive oil in a large skillet, preferably cast iron, over medium. Cook the patties, turning once, until golden brown and crisp, about 3 to 4 minutes per side. Transfer to paper towels to drain.
Arrange the patties on plates over a bed of spinach; sprinkle with chopped dill. Serve with plenty of lemon wedges for squeezing over.
Full list of ingredients and directions can be found in the recipe below.
If you’re looking to go simple and classic, you can’t go wrong serving these patties over spinach with some lemon wedges alongside. Or go for dinner stardom and pair them with classic tartar sauce and a simple arugula salad.
Leftover patties can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, heat 1 to 2 tsp. olive oil in a skillet over medium-low heat. Add the patties and cook until crisp outside and heated through in the center, 6 to 8 minutes.
scallions, thinly sliced
large egg, beaten to blend
(14.75-oz.) can salmon, drained
panko breadcrumbs
mayonnaise
Dijon mustard
finely chopped fresh fresh dill
fresh lemon juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
extra-virgin olive oil, plus more as needed
Baby spinach, for serving (optional)
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