How to Make the Absolute Easiest Salmon Patties


The Key Ingredients for the Best-Ever Salmon Patties

We all know the best crab cakes are the ones without too much “filler,” which in many cases is breadcrumbs or crushed crackers. Salmon patties abide by the same principle: the fewer the ingredients, the more the fish itself can shine. So for this recipe I eliminated breadcrumbs altogether, which not only highlights the flavor of the rest of the ingredients but also makes these patties gluten-free.

After flaking the salmon, you’ll add a finely chopped shallot, which adds sweet, mild flavor, some minced garlic, and a tablespoon of Dijon, whose sharp, signature bite pairs so well with salmon (hello, gorgeous mustard-glazed salmon). Fresh dill and lemon zest and juice brighten up the mixture, while just one egg and a spoonful of mayo are all you need to bind everything together. The process couldn’t be easier — everything comes together in just one bowl.

Because the star of the show here is the canned salmon (which I prefer to fresh fillets for salmon patties because it’s cheaper, quicker, and much easier), you’ll want to look for a brand that uses sustainable, ethically sourced fish. My personal preference is Wild Planet’s Wild Sockeye Salmon, which, because it’s canned right after it’s caught (as opposed to being frozen first), boasts rich, pure salmon flavor. Although the fillets are boneless and skinless, it’s never a bad idea to pick through the fish before flaking it to make sure there are no bits of bone or skin.

(Image credit: Joe Lingeman)

2 of 7

Salmon Patties

Makes8 (1/3 cup) pattiesServes4

Ingredients

  • 4 (6-ounce) cans

    wild salmon (such as Wild Planet Wild Sockeye Salmon), drained

  • 1

    medium shallot, finely chopped

  • 1 clove

    garlic, minced

  • 2 tablespoons

    mayonnaise

  • 2 tablespoons

    chopped fresh dill

  • 1 tablespoon

    Dijon mustard

  • 1

    large egg, lightly beaten

  • 1 tablespoon

    finely grated lemon zest

  • 2 tablespoons

    freshly squeezed lemon juice

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 2 tablespoons

    olive oil, divided

Instructions

  • Flake the salmon. Place the salmon in a large bowl and flake into smaller pieces with a fork.

  • Add remaining patty ingredients. Add the shallot, garlic, mayonnaise, dill, mustard, egg, lemon zest, lemon juice, salt, and pepper and stir with the fork until well-combined. Cover the bowl with plastic wrap and refrigerate for 10 minutes.

  • Shape the patties. Remove mixture from refrigerator, shape into 8 (1/3 cup) patties about 3-inches in diameter, and place on a baking sheet. Return to refrigerator for 10 minutes.

  • Cook the patties. Heat 1 tablespoon of the oil in a 12-inch cast iron or nonstick skillet over medium-high heat until shimmering. Swirl so that it coats the bottom of the pan. Using a wide, flat spatula, gently transfer 4 of the patties into the hot oil and cook, flipping once, until golden-brown and crisp, about 3 minutes per side. Repeat with the remaining tablespoon of oil and salmon patties. Serve warm.

Recipe Notes

Make ahead: The patties can be refrigerated for up to 3 hours before pan-frying.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a low-temperature oven.

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