Salmon Patties

Salmon Patties – easy way to use leftover salmon or canned salmon. It’s crispy on the edges and tender and juicy on the inside. Very economical and makes a wonderful family breakfast or dinner!

These Salmon Patties are a spin-off to my popular Salmon Croquettes. This summer season definitely calls for quick and easy meals that doesn’t heat up the house easily and meals that are pretty much versatile (this one matters the most).

If you’re a parent to little kids, I’m sure we share the same sentiment about food consumption during summer vacation. This season is where you’d most likely think that you are feeding additional two people. And you’ll hear them saying “Mom, I’m hungry” more too often than you could have imagined.

These Salmon Patties here comes to the rescue. They are very economical and you can pair it with almost anything. Rice, salads, patties on hamburgers, dips – these are just to name a few and they always turn out as a huge hit especially to my 9-year old son.

Those crispy edges and tender inside makes every bite of it worth all the “ooohs” and “aaahhhs”. They’re beautifully seasoned, juicy, tender and comes together so easily. It’s packed with onions, celery and garlic seasoned with my famous Cajun Seasoning which magically turns every dishes into appetizing ones.

To give it a little kick, I sprinkled it with a pinch of cayenne pepper and red pepper. They make the perfect party appetizer!

You can either pan-fry them as included in the instructions below or bake them for healthier choice. Dinner made so easily!

Of course, by all means, if you have couple of canned salmon (and even canned tuna) in your pantry, use them. Red or pink canned salmon works fine for this recipe.

Now you don’t have to worry about feeding your kids. These Salmon Patties freeze well, too. So go make a batch and freeze them when needed. Pair it with healthy salad like I did above, serve them as hamburger patties or enjoy them with my creamy, tangy and spicy Remoulade Sauce. It is PERFECTLY delicious together!!

Enjoy!

Tips and Notes:

1. You may dip in lightly beaten eggs  before coating in bread crumbs , for extra crispness.  
2. After mixing the whole ingredients, let it sit for 15 minutes in the fridge to firm up before you start rolling them. Or cover and the refrigerate the salmon mixture for at least and hour or more.
3. If you want to make a batch of it ahead, you can form them into patties first, store in a container and place in the freezer. Or you can cook them ahead, place in the fridge and reheat.
4. You can use regular breadcrumbs or the Japanese Panko breadcrumbs which are larger than the ordinary breadcrumbs.
5. Feel free to use either pink or red canned salmon and even canned tuna.

5 from 1 vote

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Salmon Patties

Prep Time

20 mins

Cook Time

15 mins

Freezing Time

1 hr

Total Time

35 mins

 

Salmon Patties – a quick and easy way to use leftover salmon or canned salmon. It’s crispy on the edges and tender and juicy on the inside. Very economical and makes a wonderful family breakfast or dinner!

Course: Main

Cuisine: Southern

Servings: 6 - 8 patties

Calories: 219 kcal

Author: Immaculate Bites

Ingredients

• 1 1/4 pound fresh salmon
• ½ cup onion , diced
• 2 -3 tablespoon minced celery
• 1 teaspoon minced garlic
• 2 eggs , lightly beaten
• 1 teaspoon cajun seasoning
• ¾ cup bread crumbs , (divided)
• 1 teaspoon white pepper
• pinch of cayenne pepper (optional)
• ¾ teaspoon salt , adjust to taste (I used 1 teaspoon)
• 2 tablespoon finely minced red pepper
• 2 tablespoon minced parsley

US Customary - Metric

Instructions

1. Place salmon on a cutting board and chop with a sharp knife until finely chopped. Set aside.

2. Add oil in a small fry pan or skillet , medium high heat, then add onions, celery , and garlic. Saute for about 2-3 until fragrant. Remove from heat and cool to room temperature.
   

3. In a large bowl mix together salmon, onion mixture, eggs, Cajun seasoning, 1/4 cup bread crumbs, white and cayenne pepper, salt, red pepper and parsley . For easier handling cover and refrigerate salmon mixture for at least an hour or more until firm.
   

4. Grab about 3 -4 Tablespoons each of the salmon mixture, flatten and form about 1 inch thick patty. Or divide into 6 or more patties.
   

5. If desired, then drenched in bread crumbs. Set aside.
   

6. Heat a small non-stick frying pan with a medium-high heat, then add oil. Let oil heat until it reaches about 350 degrees F.
   

7. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side. You may have to do so in batches.
   

8. Transfer to a plate with paper towels and serve warm with remoulade sauce.

How to Make Salmon Patties

Place salmon on a cutting board and chop with a sharp knife until finely chopped. Set aside.

Add oil in a small fry pan or skillet , medium high heat, then add onions, celery , and garlic . Saute for about 2-3 until fragrant. Remove from heat and cool to room temperature. In a large bowl mix together salmon, onion mixture, eggs, Cajun seasoning, 1/4 cup bread crumbs, white and cayenne pepper, salt, red pepper and parsley.

  For easier handling cover and refrigerate salmon mixture for at least an hour or more until firm.

Grab about 3 -4 Tablespoons each of the salmon mixture, flatten and form about 1 inch thick patty. Or divide into 6 or more patties.

If desired, then drenched in bread crumbs. Set aside. Heat a small non-stick frying pan with a medium-high heat, then add oil. Let oil heat until it reaches about 350 degrees F. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side. You may have to do so in batches. Transfer to a plate with paper towels and serve warm with remoulade sauce.