By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 5
178 cal · 22 min
Lemon Pepper Salmon Patties
Recipe GLPR6f79bf4b56c58d
Crispy pan-fried salmon patties with a savory lemon pepper coating, bound together with breadcrumbs, egg, and creamy mayonnaise. Each patty is golden brown on the outside and moist inside, making a delicious and quick main dish.
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Ingredients
3/4 cup breadcrumbs
1/4 cup light mayonnaise
1 egg, slightly beaten
1/2 teaspoon lemon pepper seasoning
7 ounces frozen salmon, thawed and drained, skin removed and finely chopped
Cooking spray
Directions
In a medium bowl, combine the breadcrumbs, light mayonnaise, beaten egg, and lemon pepper seasoning. Mix until the dry and wet ingredients are evenly incorporated.
Gently fold the chopped salmon into the breadcrumb mixture, stirring until well combined. Do not overmix, as this can break apart the salmon pieces.
Measure 1/3 cup of the salmon mixture and firmly pack it into a round patty shape about 1 inch thick. Place on a clean surface or plate.
Repeat with the remaining mixture to form a total of five patties.
Lightly coat a skillet with cooking spray and place it over medium heat. Allow the skillet to warm for about 1 minute.
Carefully transfer the salmon patties to the hot skillet. Cook for 5–7 minutes until the bottoms are light brown and set.
Using a spatula, gently flip each patty and cook the other side for 5–7 minutes until the exterior is golden brown.
Check that the internal temperature reaches 160°F using a food thermometer inserted into the thickest part of a patty. This ensures the egg binder is cooked through and the salmon is fully heated. Serve warm.
Comments
All six ingredients are everyday stock at Harris Teeter, Food Lion, Walmart, or ALDI, with canned or fresh salmon readily available across Charlotte. The stated 22 minutes understates the real time by about five minutes once you account for mixing, shaping, and the full pan-fry cycle, but the hands-on work is genuinely light. At roughly $3.50 to $4.00 per serving, the cost leans higher because quality salmon (whether canned or fresh) is the engine here, though mayo and breadcrumbs are cheap buffers; budget-conscious cooks can use canned pink salmon instead of sockeye to drop the price. These reheat well in a 375-degree oven, making them suited to weeknight dinner with a simple side, though they lose some crispness the next day and are best eaten same-week.
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