Serves 6
178 cal · 30 min
Salmon Patties
Recipe GLPR5050f4b31a5923
Homemade salmon patties made with canned salmon, fresh vegetables, and pantry staples. These crispy, pan-fried patties are flavorful and easy to prepare, making them a delicious weeknight main dish that's ready in under 30 minutes.
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Ingredients
1 can (16 oz) canned salmon
1 tablespoon lemon juice
Cold water, as needed
1/4 cup diced celery (optional)
1 tablespoon minced green bell pepper (optional)
1/2 medium onion, finely minced
2 large eggs
1/3 cup bread crumbs or cracker crumbs
2 tablespoons all-purpose flour
1/8 teaspoon black pepper
1 tablespoon vegetable oil
Directions
Wash your hands thoroughly with soap and warm water before beginning. If using fresh vegetables, rinse celery, green pepper, and onion under running water and pat dry.
Open the can of salmon and drain the liquid into a measuring cup. Add lemon juice and enough cold water to bring the total liquid to 1/2 cup. Set this mixture aside.
Place the drained salmon in a large mixing bowl. Flake the salmon with a fork, breaking apart any larger pieces and removing any visible bones and skin if desired.
Add the minced onion and, if using, the diced celery and minced green pepper to the salmon. Mix gently to combine.
In a small bowl, beat the two eggs together until well combined. Pour the beaten eggs into the salmon mixture.
Add the bread crumbs, flour, and black pepper to the salmon mixture. Pour in the reserved liquid (salmon drippings, lemon juice, and water mixture).
Stir the mixture until all ingredients are evenly combined and the mixture holds together when pressed. Do not overmix.
Using a 1/3 cup measuring cup, scoop the salmon mixture and place on a plate. Gently shape each portion into a patty approximately 1/2 inch thick. Repeat to form 6 patties total.
Heat the vegetable oil in a large skillet over medium heat for about 1 minute until hot.
Carefully place 3 patties in the hot skillet, being careful not to overcrowd. Cook for 2 to 3 minutes until the bottom is golden brown.
Using a spatula, flip each patty and cook the other side for 2 to 3 minutes until golden brown. Both sides should be evenly browned and crispy.
Remove the cooked patties from the skillet and place on a clean, paper towel-lined plate to drain excess oil.
Repeat steps 10 through 12 with the remaining 3 patties. Serve immediately while still warm.
Allow leftover patties to cool completely, then store in an airtight container in the refrigerator. Use within 3 to 5 days. Reheat in a skillet over medium heat or in a 350°F oven until warmed through.
