Easy Salmon Patties
These crispy salmon patties are flaky, full of flavor, and come together quickly with canned or leftover salmon. Perfect for a weeknight dinner!
Ingredients
- 14 –15 oz canned salmon well drained
- 2 tbsp olive oil divided
- 2 tbsp unsalted butter divided
- 1 medium yellow onion finely diced (about 1 cup)
- 1/2 red bell pepper diced
- 1/2 cup Panko bread crumbs
- 1 large egg lightly beaten
- 2 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt or 1/2 tsp sea salt + 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 cup fresh parsley finely chopped
Instructions
- Heat 1 tbsp olive oil and 1 tbsp butter in a medium skillet over medium heat. Sauté onion and red bell pepper for 7–9 minutes until soft and golden. Remove from heat.
- In a large bowl, combine flaked salmon, sautéed vegetables, breadcrumbs, egg, mayo, Worcestershire sauce, garlic salt, pepper, and parsley. Mix well.
- Form the mixture into small patties (about 2 inches wide).
- Heat remaining olive oil and butter in a clean skillet. Pan-fry the patties in batches for 3–4 minutes per side or until golden brown and cooked through. Reduce heat if browning too quickly.
- Transfer to a paper towel-lined plate. Repeat until all patties are cooked.
Notes
- Substitute canned salmon with cooked, flaked salmon if desired.
- Adjust moisture with extra mayo or breadcrumbs as needed.
- Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months.