Pan-Fried Salmon Patties
Golden Salmon Patties with Crispy Edges
These aren't your grandmother's salmon croquettes — they're better. Canned salmon gets elevated with bright lemon and onion, then pan-fried to develop impossibly crispy exteriors that give way to tender, flaky centers.
AmericanLunchDinnerHigh ProteinComfort FoodQuick MealsBudget FriendlySeafoodFish
Nutrition
Ingredients
- 2 cancanned salmon, drained and flaked (remove any large bones)
- ½ cupplain breadcrumbs (panko works great too)
- 2 large eggs, beaten
- ¼ cupyellow onion, finely diced
- 2 tbspmayonnaise (adds richness and helps bind)
- 1 tbspfresh lemon juice
- ½ tspkosher salt
- ¼ tspfreshly ground black pepper
- 2 tbspneutral vegetable oil for frying
Instructions
- In a large mixing bowl, gently fold together the flaked salmon, breadcrumbs, beaten eggs, diced onion, mayonnaise, lemon juice, salt, and pepper. The mixture should hold together when pressed but not be overly wet — if it seems too loose, add a bit more breadcrumbs.
- Using your hands, shape the mixture into 8 patties about 3 inches across and ¾-inch thick. Press them firmly so they hold their shape, but don't overwork the mixture or the patties will be dense.
- Warm the oil in a large skillet over medium heat until it shimmers slightly. You want steady, even heat — too hot and the outsides will burn before the centers warm through.⏱ 2 min
- Carefully add the patties to the hot oil, leaving space between each one. Cook for 4-5 minutes per side until deeply golden brown and crispy, flipping once. The patties should sizzle steadily but not aggressively.⏱ 5 min
- Move the finished patties to a paper towel-lined plate to absorb excess oil, then serve right away while the edges are still crackling crisp.