Classic Salmon Patties

Equipment

• Large mixing bowl & fork
• Chef’s knife and cutting board
• Fine-mesh sieve or colander (to drain salmon)
• Large heavy skillet (preferably cast iron or heavy stainless steel)
• Fish spatula or thin turner
• Parchment-lined baking sheet or large plate

Ingredients

For the Patties:

• Salmon: 14 to 15 oz (approx. two 7-oz cans or 420g) canned wild salmon, well-drained (or 3 cups flaked cooked fresh salmon)
• Binder & Crunch: ⅔ cup crushed buttery crackers (such as Ritz) or panko breadcrumbs
• Eggs: 2 large eggs, lightly beaten
• Aromatics: ½ medium yellow onion or shallot, finely diced (about ⅓ cup)
• 2 green onions (scallions), thinly sliced
• 1 rib celery, finely minced (about ¼ cup)
• 2 cloves garlic, minced

For the Patties:

• 2 tablespoons mayonnaise (adds moisture and richness)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice (plus wedges for serving)
• 1 teaspoon Old Bay seasoning (or smoked paprika)
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh dill, chopped
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the Patties:

• 2 tablespoons olive oil or neutral high-smoke-point oil (avocado or canola oil)
• 1 tablespoon unsalted butter (for flavor and deep browning)

For the Quick Lemon-Herb Tartar Sauce (Optional Pairing):

• ½ cup mayonnaise
• 1 tablespoon dill pickle relish or chopped capers
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 tablespoon chopped fresh dill
• Pinch of kosher salt and black pepper

Instructions

1. 1.Prep and Drain the Salmon: Remove excess liquid to ensure patties hold together.
2. Open the canned salmon and drain it thoroughly in a fine-mesh strainer, pressing down gently with the back of a spoon to remove excess brine or water. Transfer the salmon to a large mixing bowl. If using traditional canned salmon with skin and soft bones, you can either gently discard the skin and vertebrae or mash the pin bones in with a fork—they are completely edible, soft, and rich in natural calcium.
3. 2.Sauté Aromatics (Optional Flavor Boost):
4. In a small pan over medium heat , melt 1 teaspoon of butter. Add the finely diced onion and celery. Cook for 3 to 4 minutes until translucent and soft, then stir in the minced garlic for 30 seconds until fragrant. Remove from heat and allow to cool slightly. (Note: You may fold the aromatics in raw if you prefer extra crunch, but sautéing deepens their sweet, savory flavor.)
5. 3.Combine the Mixture:
6. To the bowl with flaked salmon, add the cooled aromatics, beaten eggs, crushed crackers or panko, mayonnaise, Dijon mustard, lemon juice, green onions, chopped parsley, dill, Old Bay seasoning, salt, and black pepper. Using a fork or clean hands, gently toss the ingredients together until evenly combined. Avoid over-mixing or mashing the fish into a paste; keep pleasant, flaky chunks visible.
7. 4.Shape and Chill the Patties: Chilling prevents the patties from breaking apart in the hot pan.
8. Divide the mixture into 8 equal portions (roughly ⅓ cup each). Gently press and shape each portion into a patty about ¾-inch thick and 3 inches in diameter. Place the patties onto a plate or parchment-lined sheet. Transfer to the refrigerator to chill for 15 to 20 minutes . Chilling solidifies the fats and allows the binder to absorb moisture, keeping the cakes intact when flipped.
9. 5.Preheat the Skillet and Fats: Heat intensity: Medium-High (360°F–375°F).
10. Place a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat for 2 minutes. Add 2 tablespoons of oil and 1 tablespoon of butter. Allow the butter to melt and foam; once the foam subsides and the oil shimmers (around 365°F / 185°C), the skillet is ready.
11. 6.Sear to Golden Perfection:
12. Carefully place the chilled salmon patties into the hot skillet in a single layer, leaving at least 1 inch of space between each (work in batches of 4 to avoid overcrowding and steaming the crust). Cook undisturbed over medium to medium-high heat for 3 to 4 minutes , until the bottom forms a deep, crisp golden-brown crust.
13. 7.Flip and Finish Cooking:
14. Using a thin, flexible spatula, gently flip each patty. Cook on the second side for another 3 to 4 minutes until equally golden-brown and heated through to an internal temperature of at least 145°F (63°C).
15. 8.Drain and Rest:
16. Transfer the cooked patties to a paper-towel-lined plate or a wire rack set over a baking sheet to shed any excess oil while maintaining their crisp bottom crust. Let rest for 2 to 3 minutes before serving.

Nutrition

Calories: 340 kcal — · Protein: 30 g 60% · Fat: 18 g 23% · Carbohydrates: 12 g 4% Dietary · Saturated Fat: 4.5 g 23% · Fiber: 1 g 4% · Sugar: 1.5 g — · Sodium: 520 mg 23%