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Crispy Salmon Patties

Crispy Salmon Patties are a simple, comforting meal that turns tender salmon into golden, flavorful cakes with a wonderfully crunchy exterior. They are easy enough for a weeknight dinner but versatile enough to serve as an appetizer, lunch, or light main course.

The secret to great salmon patties is getting the mixture just moist enough to hold together without becoming heavy. A combination of salmon, breadcrumbs, fresh herbs, aromatics, and a little seasoning creates patties that stay tender inside while developing a beautifully crisp crust in the skillet.

Ingredients

2 cans (14–15 ounces total) cooked salmon, drained well
2 large eggs
¾ cup plain breadcrumbs or panko breadcrumbs
¼ cup finely diced yellow onion
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
2 tablespoons mayonnaise
2–3 tablespoons olive oil or vegetable oil, for frying
Lemon wedges, for serving

Optional Additions

For extra flavor, you can add:

1 finely chopped green onion
1 teaspoon dried dill or 1 tablespoon fresh dill
A pinch of cayenne pepper for heat
1 tablespoon finely chopped celery for additional crunch
A little lemon zest for a brighter flavor

Step 1: Prepare the Salmon

Drain the canned salmon thoroughly. Excess liquid can make the mixture too soft and difficult to shape.

Place the salmon in a large mixing bowl and gently flake it apart with a fork. If your salmon contains skin or bones and you prefer a smoother texture, remove them before continuing. The bones are edible and provide calcium, but removing them will give the patties a more uniform texture.

Avoid turning the salmon into a completely smooth paste. Leaving some small pieces intact gives the finished patties a better texture.

Step 2: Add the Aromatics and Seasonings

Add the finely diced onion and chopped parsley to the salmon.

Then add the lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper. Add the mayonnaise as well.

Stir gently until everything is evenly distributed.

The lemon adds brightness, while the Dijon mustard gives the patties a subtle tanginess. Smoked paprika adds a mild smoky flavor that pairs particularly well with salmon.

Step 3: Add the Eggs and Breadcrumbs

Crack the eggs into the bowl and mix them into the salmon mixture.

Gradually add the breadcrumbs, stirring after each addition. The mixture should become cohesive enough to hold together when pressed but should not feel dry.

If the mixture seems too wet, add another tablespoon or two of breadcrumbs. If it seems unusually dry, add a small spoonful of mayonnaise.

Let the mixture rest for about 5–10 minutes. This gives the breadcrumbs time to absorb excess moisture and makes the patties easier to shape.