Hey there! So, let me tell you about these salmon patties that have been a staple in my kitchen ever since I learned to cook. Picture this: a hungry college student, a can of salmon, and a dream to eat something that didn’t come from a microwave. That’s where it all began. These patties have been my go-to ever since, and they’re perfect for everything from a casual dinner to impressing the in-laws (yes, they’re that good!).
Why You’ll Love This
I whip these up whenever I’m in need of comfort food that doesn’t take forever to make. My family goes crazy for them because they’re crispy on the outside, tender on the inside, and just hit the spot every time (plus, they’re a sneaky way to get omega-3s!). There’s something so satisfying about transforming a few simple ingredients into a dish that makes everyone happy. Oh, and they make the house smell amazing—just saying!
Ingredients List
- 1 can of salmon (around 14.75 oz) – I sometimes use fresh salmon if I’ve got the time.
- 1/2 cup breadcrumbs – any kind will do, but I love panko for that extra crunch!
- 1/4 cup chopped onion – my grandma swore by red onions, but I find yellow works just as well.
- 1 egg – to hold it all together.
- 1 tablespoon lemon juice – fresh is best, but bottled will work in a pinch.
- Salt and pepper to taste – seriously, taste as you go!
- (Optional) A dash of hot sauce – for a little kick if you’re feeling adventurous.
Directions
- Drain the salmon and dump it into a bowl. Don’t worry if it looks a bit weird here (it always does when I first start).
- Break up the salmon with a fork, then toss in the breadcrumbs, onions, egg, and lemon juice. Mix it all up until it’s nicely combined. This is where I usually sneak a taste (just don’t tell anyone).
- Season with salt and pepper, and if you’re feeling spicy, add a dash of hot sauce. Mix again.
- Form the mixture into patties, about the size of your palm. I find this is the perfect size for frying.
- Heat a splash of oil in a frying pan over medium heat. Cook the patties for about 4-5 minutes on each side, until they’re golden brown. And yes, they should sizzle nicely!
- Enjoy! Serve them up hot and watch them disappear.
Notes
The key to a great salmon patty is not to overmix the ingredients. I’ve learned (the hard way) that too much mixing makes them tough. Also, if you’re out of breadcrumbs, crushed crackers work just fine!
Variations
I’ve tried adding dill and mustard to the mix, which turned out pretty fantastic. Once, I added too much lemon and they tasted like I was eating a puck—lessons learned!
Equipment
If you don’t have a non-stick pan, just use whatever you’ve got, but keep an eye on them so they don’t stick. I’ve done it in a cast-iron skillet and it works beautifully.
Storage Information
Store any leftovers (if there are any, honestly) in the fridge for up to 2 days. They taste even better the next day, I think, but they rarely last that long around here!
Serving Suggestions
We love our salmon patties with a side of mashed potatoes and steamed veggies. It’s a bit of a family tradition to serve them with a dollop of tartar sauce or a squeeze of lemon.
Pro Tips
I once tried rushing the frying step by cranking up the heat, and all I got was a burnt outside and raw inside. So, patience is key here!
FAQ
Can I use fresh salmon instead of canned? Absolutely! Just cook it first and flake it into pieces. Canned is just more convenient sometimes.
Are these gluten-free? They can be! Just swap the breadcrumbs with a gluten-free version.
Can I freeze the patties? Sure thing! Freeze them cooked and just reheat them in the oven when you’re ready to eat.