Description
These crispy and flavorful salmon patties are a perfect blend of tender salmon, fresh herbs, and crunchy panko breadcrumbs. Pan-fried to golden perfection, they make a quick and satisfying meal served with a bright lemon wedge for a fresh finish.
Ingredients
Scale
Salmon Patties
- 1 1/4 lbs skinless salmon
- 1 cup panko bread crumbs, divided
- 2 1/2 Tbsp minced fresh parsley
- 2 green onions, chopped (1/3 cup)
- 1 garlic clove, minced (1 tsp)
- 3 Tbsp mayonnaise
- 1 1/2 tsp lemon zest, plus lemon wedges for serving
- 1 tsp dijon mustard
- 3/4 tsp old bay seasoning
- 1 egg yolk
- Salt and freshly ground black pepper to taste
- 6 Tbsp olive oil, divided
Instructions
- Prepare Salmon: Using a sharp knife, coarsely chop the skinless salmon into approximately 1/4-inch pieces with a sausage-like texture. Alternatively, pulse the salmon in a food processor in quick bursts in three batches to avoid overprocessing.
- Make Mixture: In a large bowl, combine 1/4 cup panko bread crumbs, minced parsley, chopped green onions, minced garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Stir thoroughly until well mixed.
- Add Salmon: Add the chopped salmon to the bowl and toss gently but thoroughly to evenly coat the pieces with the seasoned mixture.
- Form Patties: Scoop out the mixture in 1/3 cup portions to create 8 equal-sized patties. Pour the remaining 3/4 cup panko bread crumbs into a shallow dish, then press and shape each portion into 3-inch diameter patties. Coat each patty evenly on both sides by pressing gently into the panko crumbs.
- Heat Oil: Pour 3 tablespoons of olive oil into a large non-stick skillet and heat over medium-high heat until hot but not smoking.
- Cook First Batch: Place four salmon patties into the skillet. If necessary, tilt the pan to allow the oil to run under the patties to prevent sticking. Fry for about 2 minutes on the first side until golden brown.
- Flip and Cook Second Side: Carefully flip the patties and cook for another 2 minutes or until the second side is golden brown and the patties are cooked through.
- Drain and Repeat: Remove the cooked patties and drain on paper towels. Add the remaining 3 tablespoons of olive oil to the skillet and repeat the frying process with the remaining four patties.
- Serve: Serve the warm salmon patties immediately with lemon wedges for squeezing over just before eating.
Notes
- Be careful not to overprocess the salmon if using a food processor to avoid a paste-like texture.
- Panko bread crumbs add extra crispness to the patties; do not substitute with regular breadcrumbs for best texture.
- Adjust salt to taste depending on preference and sodium content of ingredients used.
- These patties are best served fresh and warm but can be kept in the refrigerator for up to 1 day and reheated in a skillet for crispiness.
- If you prefer, serve with tartar sauce or a simple aioli for extra flavor.
Nutrition
- Serving Size: 1 salmon patty
- Calories: 190
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg
