Golden salmon cakes have crisp edges and a moist, flaky middle. Scallions, lemon and Dijon sharpen the flavor of a useful pantry staple.
Keeping the salmon in small flakes gives Salmon Patties a better texture than mashing everything into a paste. Egg, mayonnaise and crumbs bind the fish just enough for turning without making the centers heavy.
Drain the canned salmon thoroughly and let the mixture stand briefly before shaping. The crumbs need time to absorb moisture, especially if the fish was packed in a little extra liquid.
Method
Flake the salmon into a bowl. Gently mix with the egg, breadcrumbs, mayonnaise, scallions, lemon juice, Dijon mustard and black pepper.
Let the mixture stand for , then shape into eight patties about 1/2 inch thick.
Heat half the olive oil in a large nonstick skillet over medium heat. Cook four patties for per side until golden and the centers are set and reach 160°F.
Transfer to plates and repeat with the remaining oil and patties. Serve two per portion.
Forkue tips
- Press the edges together when shaping; loose cracks tend to widen when the cakes are turned.
Storing and reheating
Refrigerate for 3 days. Reheat on a sheet pan at 350°F (175°C) until hot and crisp, turning once. Freeze cooked patties with parchment between them for 1 month.
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Kitchen gear
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Photo: jeffreyw, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)
Salmon Patties: FAQ
Can I use fresh salmon?
Yes. Cook it first, then cool and flake it. Measure about 12 ounces of cooked fish in place of the drained canned salmon.
Why do the patties break apart?
The mixture may be too wet or the first side has not set. Drain the fish well, rest the mixture and let a golden crust form before turning.
How do I store and reheat Salmon Patties?
Refrigerate for 3 days. Reheat on a sheet pan at 350°F (175°C) until hot and crisp, turning once. Freeze cooked patties with parchment between them for 1 month.
How long does Salmon Patties take?
About 32 min in total: 20 min prep and 12 min cooking.
What do I need to make Salmon Patties?
The key ingredients are canned salmon, eggs, breadcrumbs, mayonnaise, scallions and lemon juice, plus pantry basics.
Any tips for Salmon Patties?
Press the edges together when shaping; loose cracks tend to widen when the cakes are turned.
