These canned salmon patties are a fast and budget-friendly meal option. They offer a crisp exterior and a tender interior, making them an ideal choice for a quick dinner.
List of ingredients
- 1 can pink salmon, drained – use wild Alaskan pink salmon for best results.
- 1/4 large white onion, diced – finely diced to ensure even distribution.
- 3 cloves garlic, minced – fresh garlic provides the best aromatic punch.
- 3 eggs – acts as the primary binding agent for the patties.
- 1 tsp black pepper – adds a mild spice and depth of flavor.
- 1/4 tsp salt – enhances the natural flavor of the salmon.
- 3/4 cup Panko breadcrumbs – creates a light and airy internal texture.
- 1/2 cup plain breadcrumbs (split in half) – 1/4 cup for the mixture and 1/4 cup for coating.
- 1-2 Tbsp canola oil – used for frying to achieve a golden crust.
step-by-step instructions
- Prepare the mixture: In a medium bowl, combine the drained salmon, diced onion, minced garlic, eggs, black pepper, salt, Panko breadcrumbs, and 1/4 cup of the plain breadcrumbs. Mix until all ingredients are evenly incorporated.
- Shape and coat: Form the salmon mixture into balls approximately 3 inches in diameter. Roll each ball in the remaining 1/4 cup of plain breadcrumbs to ensure a full outer coating.
- Heat the pan: Place a skillet over medium heat and add 1 to 2 tablespoons of canola oil. Allow the oil to shimmer before adding the patties.
- Fry the patties: Carefully add the patties to the skillet and press down lightly with a spatula to flatten them. Cook for 4 to 5 minutes on each side until they reach a golden brown color.
Cooking Techniques for Perfect Patties
Maintaining Consistent Pan Temperature
Keep the skillet on medium heat throughout the cooking process. If the heat is too high, the breadcrumbs will burn before the center is heated through. If it is too low, the patties will absorb too much oil and become greasy.
Preventing Patties from Breaking
Handle the patties gently when placing them in the pan. Avoid flipping them too early; wait until a brown crust has formed on the bottom. This crust acts as a structural shell that keeps the patty intact during the flip.
Achieving an Even Golden Crust
Use a spatula to press down firmly on each patty once it hits the oil. This ensures maximum surface contact with the heat. Ensure the oil covers the bottom of the pan to prevent sticking and promote even browning.
Ingredient Substitutions
Alternative Binding Agents
If you need to avoid eggs, you can use a flax egg or a mixture of mashed potatoes. A flax egg consists of ground flaxseed meal mixed with water. Mashed potatoes provide a denser texture but hold the ingredients together effectively.
Different Breadcrumb Options
For a gluten-free version, replace Panko and plain breadcrumbs with almond flour or crushed gluten-free crackers. Cornmeal can also be used for the outer coating to provide a crunchier, grittier texture.
Onion and Garlic Alternatives
Shallots can be used instead of white onion for a more delicate, sweet flavor. If fresh garlic is unavailable, garlic powder can be substituted at a ratio of 1/8 teaspoon per clove.
Oil Choices for Frying
While canola oil is recommended, avocado oil is a great alternative due to its high smoke point. Grapeseed oil also works well for frying without adding a strong flavor to the fish.
Flavor Variations
Adding Fresh Green Herbs
Mix in two tablespoons of finely chopped fresh parsley or dill to the salmon mixture. These herbs complement the fish and add a fresh, bright note to the savory patties. Chives are also an excellent option for a mild onion flavor.
Creating a Spicy Salmon Version
Add a teaspoon of Sriracha or a pinch of cayenne pepper to the batter. You can also fold in finely diced jalapeños for an extra kick. These additions contrast well with the richness of the salmon.
Incorporating Citrus Zest
Stir in the zest of one lemon or lime to brighten the overall flavor profile. The acidity of the citrus cuts through the oil and enhances the taste of the canned salmon. This is especially useful for masking strong fish odors.
Adding Cheese for Richness
Fold in 1/4 cup of grated Parmesan or sharp white cheddar cheese. The cheese melts during frying, creating a savory, gooey interior. This variation is often more appealing to children or those who dislike fish.
Serving Suggestions
Fresh Green Pairings
Serve the patties on a bed of butter lettuce or baby spinach for a light meal. A side of steamed asparagus or sautéed kale also provides a nutritious balance to the fried patties. Fresh cucumber slices add a refreshing crunch.
Dipping Sauce Ideas
Pair the patties with a classic tartar sauce made from mayonnaise, lemon juice, and capers. A spicy remoulade with paprika and mustard offers a bolder taste. For a simpler option, use plain Greek yogurt mixed with lemon and dill.
Grain-Based Side Dishes
Serve these patties alongside a scoop of quinoa or brown rice. These grains soak up any remaining oil and add filling fiber to the meal. A wild rice pilaf with carrots and celery also complements the flavor.
Low-Carb Serving Options
Skip the grains and serve the patties with cauliflower rice or roasted zucchini. You can also wrap the patties in large collard green leaves for a wrap-style presentation. This keeps the meal light and keto-friendly.
Storage and Preservation
Refrigeration Guidelines
Store cooked salmon patties in an airtight container in the refrigerator. They will remain fresh for 3 to 4 days. Ensure they are completely cooled before sealing the container to prevent moisture buildup.
Freezing Instructions
Place cooked patties on a baking sheet and freeze them individually for one hour. Once hardened, transfer them to a freezer-safe bag. This method prevents the patties from sticking together in a solid block.
Thawing Process
Move frozen patties from the freezer to the refrigerator 24 hours before you plan to eat them. Slow thawing preserves the texture of the fish and the crunch of the breadcrumbs. Avoid thawing them in the microwave, as this can make them soggy.
Reheating Methods
Stovetop Reheating
Place the patties in a skillet over medium-low heat with a tiny amount of oil. Heat for 2-3 minutes per side until warmed through. This is the best method for restoring the crispiness of the exterior.
Oven Reheating
Preheat your oven to 350 degrees Fahrenheit. Place the patties on a wire rack over a baking sheet and heat for 5 to 10 minutes. The wire rack allows air to circulate, preventing the bottom from becoming soft.
Air Fryer Reheating
Place the patties in the air fryer basket at 350 degrees Fahrenheit. Heat for 3 to 5 minutes. This is the fastest way to achieve a texture similar to when they were first fried.
Make-Ahead Advice
Preparing the Mixture Early
You can mix all the ingredients except the final outer coating of breadcrumbs several hours in advance. Keep the mixture in a sealed bowl in the refrigerator. This allows the flavors to meld and the binder to set.
Pre-shaping and Coating
Form and coat the patties the day before you plan to cook them. Store them on a parchment-lined tray covered with plastic wrap. This saves significant prep time during the actual dinner rush.
Troubleshooting Common Issues
Dealing with a Wet Mixture
If the salmon mixture feels too wet to form into balls, add more plain breadcrumbs one tablespoon at a time. Canned salmon can vary in moisture levels depending on the brand. Adding breadcrumbs helps absorb excess liquid from the eggs or fish.
Preventing Patties from Falling Apart
If the patties break during frying, ensure you are using enough egg for binding. Additionally, chilling the shaped patties in the fridge for 30 minutes before frying helps them hold their shape. Avoid flipping them too frequently.
Avoiding Overcooked Salmon
Since canned salmon is already cooked, you are only heating it through and browning the exterior. Do not leave them in the pan for too long, or the salmon may become dry and crumbly. 4-5 minutes per side is usually sufficient.
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, but you must poach or steam the fresh salmon first. Once cooked, flake it with a fork and drain any excess liquid before mixing it with the other ingredients. The texture will be slightly different but still delicious.
How long do the patties last in the fridge?
Cooked salmon patties last for 3 to 4 days when stored in an airtight container. Always check for a fresh scent and texture before reheating and consuming them.
Are the bones in canned salmon safe to eat?
Yes, the small bones found in canned salmon are soft and edible. They are an excellent source of calcium. However, if you prefer a smoother texture, you can easily remove them by hand before mixing.
What is the best type of canned salmon for this recipe?
Wild Alaskan pink salmon is recommended for its balanced flavor and availability. Chunk salmon also works well, though you may need to break the chunks down further to ensure the patties are cohesive.
Print
Quick Salmon Patties
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Salmon patties can be easy and quick! Learn how to make salmon patties with canned wild salmon. Serve these crisp patties along with butter lettuce for a light and healthy meal!
Ingredients
- 1 can pink salmon, drained
- 1/4 large white onion, diced
- 3 cloves garlic, minced
- 3 eggs
- 1 tsp black pepper
- 1/4 tsp salt
- 3/4 cup Panko breadcrumbs
- 1/2 cup plain breadcrumbs
- 1–2 Tbsp canola oil
Instructions
- Step 1: In a medium bowl, mix the salmon, onion, garlic, eggs, pepper, salt, Panko breadcrumbs and 1/4 cup of regular breadcrumbs. Form into 3” balls, and roll in the last 1/4 cup of regular breadcrumbs.
- Step 2: Heat a skillet over medium heat and add 1-2 Tbsp of canola oil. Add the patties and press down with a spatula. Cook 4-5 minutes on each side, until golden brown.
Notes
Remove bones from the canned salmon before mixing if preferred. Serve these patties with butter lettuce, mayonnaise, ketchup, or sour cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 210 mg