Crispy Salmon Patties (Salmon Cakes)
Prep time: 15 minutes | Cook time: 8–10 minutes | Servings: 4 (makes 8 patties)
Ingredients
- 14 oz canned salmon, drained (or 2 cups cooked, flaked fresh salmon)
- 1/2 cup Panko breadcrumbs (plus extra for coating, optional)
- 1 large egg, beaten
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 green onions (scallions), finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp Old Bay seasoning or paprika
- Salt and black pepper to taste
- 2 tbsp olive oil or vegetable oil (for pan-frying)
Instructions
- Prep the Salmon: In a large mixing bowl, flake the salmon with a fork. Remove any large skin or bones if using traditional canned salmon.
- Mix Ingredients: Add the breadcrumbs, beaten egg, mayonnaise, Dijon mustard, lemon juice, green onions, parsley, garlic powder, Old Bay, salt, and pepper to the bowl. Stir gently until all ingredients are evenly incorporated.
- Form Patties: Divide the mixture into 8 equal portions and press firmly to shape into compact, round patties (about 1/2 to 3/4-inch thick). Optionally, dredge the outside lightly in extra Panko breadcrumbs for maximum crunch.
- Pan-Fry: Heat the oil in a large skillet over medium heat. Place the patties in the pan, working in batches if necessary so as not to overcrowd.
- Cook: Fry for 4–5 minutes on the first side until golden brown and crispy, then carefully flip and cook for another 3–4 minutes until thoroughly heated through.
- Serve or Store: Transfer to a paper towel-lined plate to drain excess oil. Serve warm with lemon wedges and tartar sauce, or cool completely and pack into airtight containers for meal prep.
