Salmon Patties

Salmon patties are crispy on the outside, tender inside, and come together from canned or cooked salmon mixed with a binder and seasonings, then pan-fried until golden. The key is drying the salmon well so the patties sear instead of steam, and not overmixing, which makes them tough.

Ingredients for Salmon Patties

Canned salmon (or cooked fresh salmon) is the base and gives rich, flaky texture. Panko breadcrumbs bind the mixture and fry up crisp on the outside. An egg holds everything together. Mayonnaise adds moisture and richness so the patties don’t dry out. Dijon mustard and Worcestershire sauce bring savory depth without overpowering the fish. Dill and lemon zest brighten the flavor and taste fresh. Salt and black pepper season throughout. Olive oil fries the patties to a golden crust.

Why This Salmon Patties Works

Panko is larger and coarser than regular breadcrumbs, so it stays crisp even after it absorbs moisture from the salmon and egg. The patties fry in a hot pan, which creates a golden crust in just a few minutes while the inside stays moist and tender.

Mayonnaise is crucial here because it adds fat and moisture to the lean salmon, preventing the patties from becoming dense or dry. The small amount of mustard and Worcestershire deepens the fish flavor without making it taste fishy. Dill and lemon zest are classic partners with salmon and keep the patties tasting bright.

Patting the salmon dry before mixing removes surface moisture that would make the mixture wet and hard to shape. Mixing gently by hand, just until the ingredients come together, keeps the flakes intact instead of breaking them into a paste.

Mistakes To Avoid

Overmixing the salmon breaks the flakes into shreds and creates a dense, pasty texture instead of a tender patty with visible fish pieces. Stir only until the egg and breadcrumbs are evenly distributed, then stop.

Frying on low heat steams the patties instead of browning them, so they stay pale and soft. The pan needs to be hot enough that the patties sizzle immediately when they hit the oil, which crisps the outside in a few minutes.

Skipping the chill time means the patties fall apart in the pan because the binder hasn’t set. Even 30 minutes in the refrigerator makes them firm enough to hold their shape and brown evenly.

Cooking past the point where the inside is opaque and firm makes them dry and tough. Check one patty by cutting into the thickest part at 3 to 4 minutes per side, it should be hot all the way through and still moist.

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Ingredients

• 2 cans (14.75 ounces each) salmon, drained
• 1/2 cup panko breadcrumbs
• 1 large egg
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh dill, finely chopped
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Step-by-step Instructions

1. Pat the drained salmon dry with paper towels, then pick through it to remove any bones or skin and break the large flakes into bite-sized pieces.
2. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, and Worcestershire sauce until smooth.
3. Add the salmon, panko, dill, lemon zest, salt, and pepper to the bowl and fold gently with a wooden spoon until just combined, about 10 to 15 strokes, do not overmix.
4. Divide the mixture into 8 equal portions and gently shape each one into a patty about 2 inches wide and 3/4 inch thick, place them on a plate.
5. Refrigerate the patties for at least 30 minutes until they are firm and hold together easily.
6. Heat the olive oil in a 12-inch skillet over medium-high heat for 1 minute until it shimmers, it should be hot enough that a small piece of salmon sizzles immediately.
7. Carefully place the patties in the hot oil, working in batches if needed so they are not crowded, and let them cook undisturbed for 3 to 4 minutes until the bottom is golden brown.
8. Flip the patties gently with a spatula and cook the other side for 3 to 4 minutes, until the outside is golden and the inside is opaque and firm all the way through, check the thickest part with an instant-read thermometer for 145°F (63°C).
9. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil, and serve warm.