Salmon Patties Recipe

Salmon: Canned salmon, drained and flaked, is the main protein source for these patties.

Breadcrumbs: These help bind the patties together and give them a nice texture.

Egg: Acts as a binder to hold the patties together.

Onion: Adds a bit of crunch and flavor to the patties.

Lemon juice: Provides a fresh, tangy flavor that complements the salmon.

Salt: Enhances the overall flavor of the patties.

Black pepper: Adds a bit of spice and depth to the flavor.

Vegetable oil: Used for frying the patties to a golden brown.

When forming the patties, make sure to press them firmly to ensure they hold together during cooking. If the mixture feels too dry, you can add a little bit of mayonnaise or an extra egg to help bind the ingredients. Additionally, chilling the patties in the refrigerator for about 15-20 minutes before frying can help them maintain their shape and prevent them from falling apart in the frying pan.

• canned salmon - Substitute with canned tuna: Canned tuna has a similar texture and flavor profile, making it a suitable alternative.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding and texture to the patties.

• egg - Substitute with flaxseed meal and water: Mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water can act as a binding agent similar to an egg.

• onion - Substitute with shallots: Shallots have a milder flavor but can still provide the necessary aromatic quality.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor to the patties.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and can be used for frying with a similar result.

• Allow the salmon patties to cool completely at room temperature before storing. This helps to prevent condensation, which can make them soggy.

• For short-term storage, place the cooled patties in an airtight container. Layer them with parchment paper in between to avoid sticking. Store in the refrigerator for up to 3 days.

• For longer storage, consider freezing the salmon patties. First, place them on a baking sheet lined with parchment paper, ensuring they do not touch. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the patties to a freezer-safe bag or container. Label with the date for easy tracking. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, thaw the frozen salmon patties in the refrigerator overnight. This gradual thawing helps maintain their texture and flavor.

• Reheat the patties by placing them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat them in a skillet over medium heat, flipping occasionally until warmed.

• For an extra crispy exterior, consider reheating the salmon patties in a lightly oiled skillet. This method revives their golden-brown crust and enhances their deliciousness.

• If you have leftover lemon juice, drizzle a bit over the reheated patties to refresh their zesty flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon patties on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through. This method helps retain the crispy exterior while ensuring the inside is warm.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the salmon patties in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and the exterior is crispy again. This method is quick and maintains the texture well.

• Microwave Method: Place the salmon patties on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. This method is the fastest but may result in a slightly softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon patties in the air fryer basket in a single layer. Cook for about 5-7 minutes, flipping halfway through, until they are heated through and crispy on the outside. This method is great for maintaining the crunch without adding extra oil.

• Mixing bowl: Use this to combine the salmon, breadcrumbs, egg, onion, lemon juice, salt, and pepper.

• Frying pan: This is essential for cooking the patties until they are golden brown.

• Spatula: Handy for flipping the patties in the frying pan to ensure they cook evenly on both sides.

• Measuring cups: Necessary for accurately measuring the breadcrumbs and lemon juice.

• Measuring spoons: Useful for measuring the salt and black pepper.

• Knife: Required for finely chopping the onion.

• Cutting board: Provides a safe surface for chopping the onion.

• Can opener: Needed to open the canned salmon.

• Fork: Useful for flaking the salmon and mixing the ingredients together.

• Plate: Use this to shape and hold the patties before frying.

• Paper towels: Handy for draining excess oil from the cooked patties.

Use pre-chopped onions: Save time by using pre-chopped onions from the store instead of chopping them yourself.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Use a food processor: Quickly mix the salmon mixture using a food processor instead of mixing by hand.

Make patties in advance: Shape the patties ahead of time and refrigerate them until ready to cook.

Cook in batches: If you have a large frying pan, cook multiple patties at once to save time.