Salmon patties are a delicious and versatile dish that brings the taste of the sea right to your plate. Whether you have leftover salmon from a previous meal or are using canned fish, this recipe is quick and simple. Perfect as an appetizer, snack, or main course, salmon patties can be enjoyed in various ways. They are crispy on the outside and tender on the inside, making them a favorite for many.
Why Make This Recipe
Making salmon patties is a great way to use up leftover salmon or to include more fish in your diet. They are packed with protein and healthy fats, and they can be easily customized with your favorite herbs and spices. Plus, this recipe is simple and requires minimal ingredients, making it perfect for busy weeknights or casual gatherings. Everyone loves a good patty, and these salmon ones are sure to be a hit!
How to Make Salmon Patties
Here’s how you can whip up a batch of salmon patties that are sure to please everyone.
Ingredients
- 1 cup Panko breadcrumbs (Note 1 for subs)
- 1 small onion (or 1/2 large, grated)
- 1 garlic clove, finely minced
- 400 g/14 oz cooked fresh salmon OR canned red or pink salmon, drained (Note 2)
- 2 shallots/scallions/green onions, finely sliced
- 1/3 cup fresh dill, roughly chopped (or 1 tsp dried herbs of choice)
- 2 eggs
- 1/2 cup parmesan, grated or shredded
- 1/4 tsp each salt and pepper
- 2 tbsp vegetable oil
- Oil spray
Directions
- Preheat your oven to 220°C (430°F) standard or 200°C (fan).
- In a bowl, place the breadcrumbs. Grate the onion over the breadcrumbs, including the juices. Mix the onion into the breadcrumbs well.
- Add the remaining ingredients, except for the salmon, and mix everything together.
- Gently fold in the salmon, making sure to leave some larger flakes rather than completely breaking it down.
- Scoop up about 1/4 cup of the mixture and shape it into round patties about 1.5 cm (2/3 inch) thick. Set them aside.
- Drizzle oil over a baking tray and place it in the oven for 2 minutes until hot.
- Carefully place the patties on the tray without pressing them down, as this can cause sticking. Spray the top of the patties with oil spray.
- Bake for 15 minutes, flip the patties, spray the surface with oil again, and bake for another 5 minutes.
- Serve with sour cream or yogurt on the side for dipping or dolloping, and garnish with extra fresh dill if desired. These patties pair nicely with cauliflower puree and a yogurt slaw.
How to Serve Salmon Patties
Salmon patties can be served in various ways. Enjoy them by themselves, with a creamy dipping sauce, or as a sandwich filling. You can also serve them alongside fresh salads or roasted vegetables for a more complete meal. Mixing and matching sides can make your dinner even more exciting!
How to Store Salmon Patties
If you have leftover salmon patties, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them. Make sure to place parchment paper between layers to prevent sticking. To reheat, simply bake in the oven until warmed through.
Tips to Make Salmon Patties
- For a little extra flavor, try adding some lemon zest or hot sauce to the mixture.
- If you prefer a gluten-free version, use gluten-free breadcrumbs instead of Panko.
- Don’t overmix once you add the salmon; keeping some texture helps the patties hold their form and taste great.
Variation
You can easily switch up the herbs in this recipe. Instead of dill, try using parsley, cilantro, or even a sprinkle of Old Bay seasoning for a different flavor profile. Additionally, adding diced bell peppers or other vegetables can add variety to your patties.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw and cook it before adding it to the mixture.
2. What can I substitute for Panko breadcrumbs?
You can use regular breadcrumbs, crushed crackers, or even ground oats as a substitute for Panko.
3. Are salmon patties healthy?
Yes, salmon patties are a healthy option as they are rich in omega-3 fatty acids, protein, and essential nutrients, especially when baked instead of fried.
Salmon Patties
Ingredients
Main Ingredients
- 1 cup Panko breadcrumbs Note 1 for subs
- 1 small onion (or 1/2 large, grated)
- 1 clove garlic, finely minced
- 400 g cooked fresh salmon or canned red or pink salmon, drained Note 2
- 2 shallots/scallions/green onions, finely sliced
- ⅓ cup fresh dill, roughly chopped or 1 tsp dried herbs of choice
- 2 eggs
- ½ cup parmesan, grated or shredded
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp vegetable oil
- Oil spray
Instructions
Preparation
- Preheat your oven to 220°C (430°F) standard or 200°C (fan).
- In a bowl, place the breadcrumbs. Grate the onion over the breadcrumbs, including the juices. Mix the onion into the breadcrumbs well.
- Add the remaining ingredients, except for the salmon, and mix everything together.
- Gently fold in the salmon, making sure to leave some larger flakes rather than completely breaking it down.
- Scoop up about 1/4 cup of the mixture and shape it into round patties about 1.5 cm (2/3 inch) thick. Set them aside.
Baking
- Drizzle oil over a baking tray and place it in the oven for 2 minutes until hot.
- Carefully place the patties on the tray without pressing them down, as this can cause sticking. Spray the top of the patties with oil spray.
- Bake for 15 minutes, flip the patties, spray the surface with oil again, and bake for another 5 minutes.
Serving
- Serve with sour cream or yogurt on the side for dipping or dolloping, and garnish with extra fresh dill if desired.
- These patties pair nicely with cauliflower puree and a yogurt slaw.
