Salmon Patties

I first discovered salmon patties during a particularly busy week when I needed something quick but satisfying for dinner. Opening my pantry, I found a can of salmon and decided to experiment. What started as a desperate attempt to feed my family became one of our most requested meals. The beauty of this recipe lies in its simplicity - just four main ingredients transformed into something extraordinary. The salmon provides rich, flaky protein while the breadcrumbs create that perfect crispy coating. Fresh herbs add brightness and color, making each bite burst with flavor. The patties cook quickly in a hot skillet, developing a golden crust that gives way to a tender, moist interior. It's amazing how something so uncomplicated can taste so refined and satisfying.

Why I love this recipe

What I absolutely adore about this salmon patty recipe is its incredible versatility and foolproof nature. Whether I'm cooking for a casual family dinner or need to impress unexpected guests, these patties never fail to deliver. The fact that I can have them on the table in under 30 minutes makes them perfect for those hectic weeknights when time is precious. I love how the simple ingredients work together harmoniously - the salmon's natural richness, the breadcrumbs' texture, and the fresh herbs' brightness create a symphony of flavors. They're also incredibly forgiving; if I'm out of parsley, dill works beautifully, and different seasonings can completely change the flavor profile. Most importantly, this recipe connects me to comfort food traditions while being practical for modern life. Every time I make them, I'm reminded that the best recipes don't need to be complicated to be absolutely delicious.

What You Need From Your Kitchen

• Canned salmon: drain thoroughly and flake into small pieces
• Breadcrumbs: use as binding agent for the patties
• Eggs: beat well before mixing to bind ingredients
• Fresh parsley: chop finely for flavor and color
• Olive oil: heat in pan for cooking the patties

Let's Make These Together

Prepare the salmon base

Start by draining your canned salmon completely - this is crucial for preventing soggy patties. Use a fork to flake the salmon into bite-sized pieces, removing any bones or skin you might find. The texture should be chunky but not too large.

Create the binding mixture

In your large mixing bowl, combine the flaked salmon with breadcrumbs, beaten eggs, and chopped fresh parsley. Season with salt and pepper to taste. Mix gently but thoroughly - you want everything well incorporated without overworking the mixture.

Shape and rest the patties

Divide your mixture into four equal portions and gently shape each into a patty about 3 inches wide and half an inch thick. Place them on a plate and let them rest for 5 minutes - this helps them hold together during cooking.

Cook to golden perfection

Heat olive oil in your non-stick pan over medium-high heat. When the oil is shimmering, carefully add your patties and cook for 3-4 minutes per side until beautifully golden brown and crispy. Serve immediately while they're hot and at their crispiest.

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Switch Things Up

I remember the first time I made these salmon patties - I was skeptical that something so simple could taste so good. I had a can of salmon sitting in my pantry and was determined to turn it into something special. As they sizzled in the pan, filling my kitchen with that amazing aroma, I knew I had discovered something wonderful. Now, whenever I'm short on time but want a satisfying meal, these patties are my go-to. The kids love them, my husband requests them weekly, and I love how quickly they come together. Sometimes I'll make extra and freeze them for those really hectic days when even 25 minutes feels like too much time to spend cooking.

Perfect Pairings

These salmon patties pair beautifully with a crisp green salad dressed with lemon vinaigrette, or serve them alongside roasted vegetables like asparagus or Brussels sprouts. For a more substantial meal, try them with garlic mashed potatoes or wild rice pilaf. A dollop of tartar sauce or a squeeze of fresh lemon juice on top adds the perfect finishing touch.

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Frequently Asked Questions

→ Can I use fresh salmon instead of canned?

Yes, you can use about 8 ounces of cooked fresh salmon, flaked. Make sure it's completely cooled before mixing with other ingredients.

→ How do I prevent the patties from falling apart?

Make sure to drain the salmon well, let the formed patties rest before cooking, and don't flip them too early. The resting time helps bind the ingredients.

→ Can I bake these instead of pan-frying?

Yes, bake at 400°F for 15-18 minutes, flipping halfway through. They won't be quite as crispy but will still be delicious.

→ What can I substitute for breadcrumbs?

You can use crushed crackers, panko breadcrumbs, or even rolled oats for different textures and flavors.

→ How long do leftovers keep?

Cooked salmon patties will keep in the refrigerator for up to 3 days. Reheat in a skillet for best results to maintain crispiness.

Conclusion

These salmon patties are the perfect solution for busy weeknights when you want something delicious but don't have hours to spend in the kitchen. With their crispy exterior and tender, flaky interior, they deliver restaurant-quality flavor with minimal effort. Serve them with a simple salad or steamed vegetables for a complete meal that the whole family will love.