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These easy homemade salmon patties remind me of Sunday dinners at my grandmother's house. Over the years, I've tweaked her recipe to make it even simpler, using canned salmon and pantry staples. Now it's my go-to meal when I want something quick but still packed with flavor. The best part? They're crispy on the outside, tender inside, and taste like they took way more effort than they actually did!
Why You'll Love This Recipe
Once you try this easy recipe, you'll keep canned salmon in your pantry all the time! These patties come together in about 20 minutes, cost way less than fresh salmon, and my kids actually ask for seconds. Plus, they're perfect for busy weeknights - I often mix them up in the morning and fry them when I get home from work.
Ingredients
- The Basics:
- 1 can (14-15 oz) salmon
- 1/2 cup breadcrumbs
- 1 large egg
- Fresh Ingredients:
- 1/4 cup diced onion
- 2 tbsp chopped bell pepper
- 1 clove minced garlic
- Fresh dill and lemon
- Seasonings:
- 1/2 tsp paprika
- Salt and pepper
- Optional Old Bay seasoning
- For Cooking:
- 2-3 tbsp oil for frying
Let's Make Some Patties
- Prep Your Salmon
- Drain that can of salmon and dump it in a bowl. Don't worry about those little bones - they're soft and full of calcium! Break up any big chunks with a fork.
- Mix It Up
- Toss in your diced veggies, breadcrumbs, egg, and seasonings. Mix it all together with your hands - messy but worth it! You want everything well combined.
- Shape Your Patties
- Grab about a quarter cup of mixture and shape it into a patty. I make mine about as thick as my thumb. You should get 6-8 patties depending on size.
- Get Cooking
- Heat up your skillet - I like cast iron for this. Add enough oil to coat the bottom. When a drop of water sizzles, you're ready to cook! Fry those patties about 3-4 minutes each side until golden brown.
Tips From My Kitchen
Here's what I've learned after making these hundreds of times: Don't skip draining the salmon well - wet mixture means soggy patties. If your patties aren't holding together, add another tablespoon of breadcrumbs. And resist the urge to flip them too early - let that crust form!
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Make It Your Own
Sometimes I swap the breadcrumbs for crushed crackers - my mom always used saltines. Try adding different herbs like parsley or dill. Want them spicy? Add a dash of hot sauce to the mix. I've even made a version with curry powder that's amazing served with mango chutney.
Storing & Reheating
These patties keep great in the fridge for about 3 days - if they last that long! To reheat, pop them in a skillet over low heat to keep that crispy outside. You can even freeze them between pieces of wax paper. When you're ready to eat, thaw them overnight in the fridge and reheat in a skillet.
Frequently Asked Questions
- → Why chill the patties?
Helps them hold together when cooking. Makes them easier to flip without breaking.
- → Too wet or dry?
Add more bread if too wet, splash of water if too dry. Should hold shape but still be moist.
- → Fresh salmon instead?
Sure, just cook and flake it first. Canned's just quicker and always ready.
- → Keep the salmon liquid?
Just 2 tablespoons adds flavor and moisture. Drain the rest or patties get soggy.
- → Make ahead?
Form patties and chill up to a day. Cook just before serving for best texture.
Conclusion
Salmon patties are a quick and delicious way to transform canned salmon into a satisfying meal. By combining simple ingredients and following a few key steps, you can create golden, crispy fish cakes that are perfect for lunch or dinner.