Salmon Patties

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These crispy salmon patties are made with fresh salmon, lime, Dijon, and fresh parsley. They fry in minutes and make an easy dinner the whole family enjoys.

Prep Time20

Cook Time20

Chilling Time30

Total Time1 10

Course: Dinner, Main Course

Cuisine: American

Diet: Low Calorie, Low Fat, Low Lactose

Servings: patties

Calories: 168kcal

Author: Ayla Clulee

Ingredients

14 oz fresh salmon fillet (400 grams)
1 tablespoon olive oil for the onion
½ onion finely chopped
1 garlic clove finely chopped
½ cup breadcrumbs
2 tablespoon fresh parsley chopped
1 teaspoon lime zest
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon black pepper
1 large egg
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
2 tablespoon oil for frying

Instructions

Cook the Salmon

Heat the oven to 180° C - 356° F. Place the salmon on a lined baking tray and bake it for 10 to 12 minutes, until it flakes easily.
Let it cool a little, then peel off the skin and flake the flesh into big pieces. Check for pin bones.

Make and Shape the Patties

Cook the chopped onion and garlic in the olive oil until soft, then let them cool for a few minutes.
Put the flaked salmon in a large bowl with the breadcrumbs, parsley, lime zest, and lime juice. Add the egg, mayonnaise, Dijon, salt, and pepper, then mix gently until everything just comes together.
Shape the mixture into 8 patties. Place them on a plate, cover them, and chill them in the fridge for 30 minutes.

Fry the Patties

Heat the oil in a large frying pan over medium heat. Fry the patties for about 4 minutes per side, until both sides are deep golden. Leave them alone while they cook.
Drain them on paper towels and serve them warm.

Notes

Don't skip the 30 minute chill; cold patties hold their shape in the pan.
Mix gently and keep the salmon in big flakes.
If the mixture is too wet to shape, add a spoonful more breadcrumbs.
Keep the heat at medium and flip only once, when the first side is deep golden. Leave the patties alone in between, since moving them before the crust sets breaks them up.
For an extra crisp crust, hold back a spoonful of the breadcrumbs and press the shaped patties into them before chilling.
Canned salmon works in a pinch. About 14 oz drained replaces the fresh fillet; drain it well, press it dry, and skip the baking step.
Swap the parsley for dill or chives, or the lime for lemon. Old Bay, Cajun seasoning, or chopped capers all work stirred through.
For a gluten free version, use gluten free breadcrumbs and check your mayo and mustard labels.
To bake instead of frying, brush the patties with oil and cook at 220° C - 428° F for about 20 minutes, turning halfway.
In the air fryer, spray both sides with oil and cook at 200° C - 400° F for 8 to 10 minutes, turning halfway.
Shaped patties keep 1 day in the fridge before frying, or freeze raw on a lined tray until solid and bag them for up to 2 months.
Cooked leftovers keep 3 days in the fridge or 2 months in the freezer. Reheat in the oven at 180° C - 356° F for 4 to 6 minutes. If you started with frozen salmon, don't refreeze the leftovers.

Nutrition