Description
These salmon patties are a flavorful and easy-to-make dish featuring coarsely chopped salmon mixed with fresh herbs, panko bread crumbs, and seasonings, then pan-fried to a golden crisp. Perfect served warm with a squeeze of lemon, they make a delightful appetizer or main course.
Ingredients
Scale
Salmon Patty Mixture
- 1 1/4 lbs skinless salmon
- 1/4 cup panko bread crumbs
- 2 1/2 Tbsp minced fresh parsley
- 2 green onions, chopped (about 1/3 cup)
- 1 garlic clove, minced (1 tsp)
- 3 Tbsp mayonnaise
- 1 1/2 tsp lemon zest
- 1 tsp Dijon mustard
- 3/4 tsp Old Bay seasoning
- 1 egg yolk
- 1/2 tsp salt (or to taste)
- 1/4 tsp freshly ground black pepper
Coating and Frying
- 3/4 cup panko bread crumbs
- 6 Tbsp olive oil, divided
- Lemon wedges for serving
Instructions
- Prepare the salmon: Using a sharp knife, coarsely chop the skinless salmon into approximately 1/4-inch pieces, resembling a sausage-like texture. Alternatively, you can pulse the salmon in a food processor in three quick bursts to achieve the same texture.
- Make the mixture: In a large mixing 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, salt, and black pepper. Stir until all ingredients are evenly mixed.
- Combine salmon and mixture: Add the chopped salmon to the bowl and toss gently but thoroughly to evenly coat the salmon with the mixture.
- Form the patties: Scoop about 1/3 cup of the salmon mixture at a time to create 8 equal portions. Pour the remaining 3/4 cup panko bread crumbs into a shallow dish. Press and shape each portion into a 3-inch patty, then coat both sides gently but firmly in the panko crumbs.
- Heat the oil: Pour 3 Tbsp of olive oil into a large non-stick skillet and heat over medium-high heat until hot but not smoking.
- Cook the first batch: Add four salmon patties to the skillet. If the oil doesn’t easily cover the bottom of the patties, carefully tilt the pan to allow the oil to run underneath each one. Fry until the bottoms are golden brown, about 2 minutes.
- Flip and cook second side: Carefully flip the patties and cook until the other side is golden brown and the patties are cooked through, approximately 2 more minutes.
- Drain and repeat: Remove the cooked patties and let them drain on paper towels. Add the remaining 3 Tbsp olive oil to the pan if necessary and repeat the frying process with the remaining four patties.
- Serve: Serve the salmon patties warm with lemon wedges to squeeze over for a fresh, tangy finish.
Notes
- Coarsely chopping the salmon rather than fully blending maintains a nice texture in the patties.
- Using panko bread crumbs in both the mixture and coating helps create a crispy exterior.
- If you prefer, you can substitute olive oil with another neutral oil suitable for frying.
- Serve with a simple side salad or a dipping sauce like tartar or aioli for added flavor.
- Leftovers can be refrigerated for up to two days and reheated gently in a skillet or oven to maintain crispiness.
Nutrition
- Serving Size: 1 patty
- Calories: 220
- Sugar: 1g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 75mg
