These moist, flaky, and simple Salmon Patties are an easy, versatile recipe to serve as an appetizer or main dish. Budget-friendly, quick-cooking, one bite of this healthy salmon patty recipe will transport you to your favorite coastal city.
Also known as a salmon cake, these light and lean salmon patties are not quite as hefty as large-scale Salmon Burgers, but just as satisfying when it comes to ease and flavor.
I wanted this salmon patty recipe to be reminiscent of the old-fashioned salmon patties I’ve tasted in my travels.
Inspired by the fresh salmon patties I’ve eaten in Seattle and the Southern salmon patties and Salmon Croquettes I’ve tried in Charleston and Louisiana, today’s healthy salmon patties adopt a little Midwest practicality: this recipe uses canned salmon.
Don’t worry! Thanks to punchy lemon juice and an array of spices, they taste plenty fresh.
(For another great salmon patty recipe with canned salmon, check out the Salmon Quinoa Cakes in my cookbook.)
Maybe someday I’ll live in a city with amazing access to affordable fresh salmon but for now, I’m very content with a platter of these crispy, tender canned salmon patties.
Seasoned simply and served with a dollop of healthy Greek yogurt, fresh herbs and a squeeze of fresh lemon, this is the best salmon patties recipe you can enjoy any night of the week in under 30 minutes.
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Salmon Patties
The BEST canned salmon patties recipe! Old-fashioned Southern flavor, lightened-up, and ready in 30 minutes. A healthy, budget-friendly meal.
Prep: 20min
Total: 30min
Yield: 6
Serving Size: 1 patty (without yogurt topping)
Nutrition Facts: servingSize 1 patty (without yogurt topping), calories 89 kcal, Carbohydrate 8 g, Protein 3 g, Fat 5 g, Saturated Fat 1 g, Cholesterol 28 mg, Fiber 1 g, Sugar 1 g, Trans Fat 1 g, unSaturated Fat 4 g
Ingredients:
- 1 large egg
- 1 (15-ounce) can salmon (drained (wild-caught if possible))
- 1/2 cup Italian seasoned dry whole wheat bread crumbs
- 1/4 cup nonfat plain Greek yogurt (or sour cream)
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons finely chopped fresh parsley (plus additional for serving)
- 1–2 tablespoons extra-virgin olive oil (for cooking the patties)
- Greek yogurt
- Lemon wedges
Instruction:
- In the bottom of a large mixing bowl, lightly beat the egg. Add the drained salmon to the bowl. Add the bread crumbs, Greek yogurt, Dijon, white vinegar, onion powder, garlic powder, and cayenne.
- With a fork, lightly mix to combine, breaking apart the salmon further. Gently stir in the parsley.
- Scoop the mixture by 1/3 cupfuls and shape into 6 patties that are about a 1/2 inch thick. Arrange on a plate.
- In a large cast-iron or similar sturdy-bottomed skillet, heat 1 tablespoon of the oil over medium. Swirl to coat.
- Brown the patties on both sides, until the outsides are very deep golden brown and the patties are cooked through, about 5 to 6 minutes total. When flipping the patties, be very gentle and use a long, flexible spatula, such as a fish spatula. Serve topped with Greek yogurt, a squeeze of lemon, and a sprinkle of fresh parsley. Enjoy!
Salmon Patties – Old Fashioned, Southern Recipe!
FAQ
How do you keep salmon patties from falling apart?
What can I use instead of breadcrumbs in salmon patties?
What tastes good on a salmon patty?
- Thin slices of red or sweet onion.
- Thin slices of cucumber.
- Thin slices of fennel.
- Arugula.
- Bibb lettuce.
- Capers.
- Pickles.
- Avocado.
Why are my salmon patties mushy?
