Salmon Patties Recipe
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
4.97 out of 5 stars
(497)
Ingredients
14 salmon patties
- 1 lb fresh salmon filet*
- 3 Tbsp Olive oil, divided
- 1 1/2 tsp Garlic salt, I used Lawry's Brand, to taste
- 1/2 tsp Black pepper, or to taste
- 1 medium yellow onion, 1 cup, finely diced
- 1/2 red bell pepper, seeded and diced
- 3 Tbsp unsalted butter, divided
- 1 cup Panko bread crumbs
- 2 large eggs, lightly beaten
- 3 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1/4 cup parsley, finely minced
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Preparation
Step 1
Preheat Oven to 425˚F. Line rimmed baking sheet with parchment or silicone liner. Place salmon in the center, skin-side-down, drizzle with olive oil, and season with garlic salt and black pepper. Bake uncovered for 10-15 min (depending on thickness), or just until cooked through. Remove from oven, cover with foil, and rest for 10 min. Flake salmon with 2 forks discarding skin and any bones then set aside and cool to room temp.
Step 2
Heat a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened (7-9 minutes) then remove from heat.
Step 3
In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, 1 cup bread crumbs, 2 beaten eggs, 3 Tbsp mayonnaise, 1 tsp Worcestershire sauce, 1 tsp garlic salt, 1/4 tsp black pepper, and 1/4 cup chopped parsley. Stir to combine. Form into patties (about a heaping Tablespoonful each) and mold with your hands into 2" wide by 1/3 to 1/2" thick patties.**
Step 4
In a clean non-stick pan, heat 1 Tbsp oil and 1 Tbsp butter until hot then add salmon patties in a single layer. Saute for 3 to 4 min per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel-lined plate and repeat with remaining oil, butter, and salmon cakes.
Step 5
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Chef's notes
*Substituting Salmon:
If desired, you can substitute the first 4 ingredients listed with 15 oz of well-drained canned salmon or salmon in packets. Leftover salmon from dinner can also be used if available.
**Cook's Tip:
If the salmon mixture is too dry to hold a patty shape, add an extra tablespoon of mayo and if it is too moist, add more bread crumbs.
Store Leftovers - Cool and place salmon patties in an airtight container. Refrigerate for 3 days or freeze for 3 months. Thaw in the refrigerator and then eat cold, or reheat in a skillet or air fryer until warmed.
