Salmon Patties

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

How To Make Salmon Patties

INGREDIENTS

• Canned Salmon: With its rich flavor and firm texture, canned salmon doesn’t require much work to become something absolutely delicious. I find your basic canned pink salmon to be perfect for patties—no need to spring for spendier sockeye.
• Scallions: Chives don’t have enough giddyap, while shallots punch a little too hard. No, only scallions offer the crisp, perfectly calibrated allium bite that salmon patties require.
• Dill: The fresh, clean flavor of dill is an ideal match for pretty much any type of oily fish, and canned salmon is no exception.
• Breadcrumbs: I wanted breadcrumbs that would help the patties cohere without adding significant weight or bulk, or frankly, flavor. With its light, airy texture and neutral flavor, panko won on all counts. Plus, nothing crisps like panko.
• Mayonnaise: Mayo adds richness and helps tie all the flavors together.
• Lemon Juice: Bright, zesty lemon juice neutralizes any fishy notes and brings balance to the rich salmon.
• Mustard: I use Dijon to infuse the patties with some piquant warmth. The mustard also plays a small part in helping the patties hang together.
• Egg: Beaten egg occupies the critical role of binding the patties, ensuring they hold their shape and set when cooked.

STEP-BY-STEP INSTRUCTIONS

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.

Recipe Tips

• How do I keep my salmon patties from falling apart? My combination of panko breadcrumbs and egg works as an effective binder for the patties, allowing you to form them into nicely rounded shapes. Don't have panko breadcrumbs? No problem. Crushed saltines or another form of unseasoned breadcrumbs are a great alternative. If you're low-carb, you can even skip the breadcrumbs and just add another egg. You might get less perfectly round patties, but they'll still be delicious.
• Can I cook these patties in the air fryer? Absolutely! I recommend preheating your air fryer to 400° and cooking the patties for about 10 minutes, or until cooked through. Be sure to spray the air fryer basket with nonstick spray before adding the patties. For the crispiest, tastiest results, I’d recommend spraying the patties as well or else brushing them with a little olive oil.
• Can I freeze salmon patties? You bet! I suggest freezing the uncooked patties. Arrange your formed patties on a parchment-lined baking sheet and freeze until completely solid, then transfer them to an airtight bag or container and freeze up to 6 months. Thaw in the refrigerator and cook as directed. You can also freeze the cooked patties, if you like. Thaw in the refrigerator, then reheat in a 350° oven.

What To Serve With Salmon Patties

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.

Storage

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.