My Best Ever Pink Salmon Patties

The scent of pan-fried salmon always takes me back to my childhood summers spent at my grandmother’s cozy lakeside cottage. Every Friday night, without fail, she would whip up a batch of these salmon patties, crispy and golden brown. We’d devour them with a simple salad and her homemade tartar sauce, the sound of crickets serenading us as the sun dipped below the horizon. These patties aren’t just a recipe; they’re a warm hug of nostalgia, a taste of simple, joyful family meals.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 8-10 minutes
• Total Time: 20 minutes
• Servings: 4
• Yields: 8 medium patties
• Dietary Type: Dairy-Free (if butter flavored spray is used), Budget-Friendly

Ingredients

• 1 (14 ounce) can pink salmon, in water
• 3 tablespoons green onions, sliced (about 3 green onions)
• 1 tablespoon red onion, finely minced
• 1 tablespoon green pepper, finely minced
• 1 teaspoon garlic, finely minced (about 1 small clove)
• 1⁄4 teaspoon Molly McButter, fat free
• 1 1⁄2 teaspoons lemon pepper
• 1⁄8 teaspoon white pepper
• 1⁄8 teaspoon season salt
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon liquid smoke (optional)
• 1 1⁄2 teaspoons butter, softened
• 1 tablespoon flour
• 1 large egg

Equipment Needed

• Medium-sized mixing bowl
• Fork or spoon for mixing
• Frying pan or skillet
• Spatula

Instructions

1. In a medium-sized bowl, combine the drained pink salmon, sliced green onions, minced red onion, minced green pepper, and minced garlic.
2. Add the Molly McButter, lemon pepper, white pepper, season salt, garlic powder, and liquid smoke (if using).
3. Incorporate the softened butter, flour, and egg. Mix all ingredients thoroughly until well combined.
4. Cover the bowl and let the mixture sit for at least 10 minutes. This allows the flavors to meld together and the seasonings to fully infuse the salmon.
5. Form the mixture into patties. You should be able to make about 8 medium-sized patties.
6. Spray a frying pan with butter-flavored cooking spray, or melt about 2 tablespoons of butter in the frying pan over medium heat. Allow the pan to heat up properly before adding the patties; this helps achieve that perfect golden-brown crust.
7. Carefully place the patties in the hot pan, ensuring not to overcrowd it.
8. Cook the patties until they are crispy and dark golden brown on each side, about 3 to 4 minutes per side. Adjust the heat to medium-high if needed, but keep a close eye to prevent burning.
9. Once cooked through and nicely browned, remove the patties from the pan and place them on a plate lined with paper towels to absorb any excess oil.

Expert Tips & Tricks

• Don’t overmix the salmon mixture: Overmixing can result in tough patties. Gently combine the ingredients until just mixed.
• Chill for firmer patties: If you have time, refrigerating the salmon mixture for 30 minutes before forming the patties helps them hold their shape better during cooking.
• Test the heat: Before adding all the patties, cook one as a test to ensure your pan temperature is correct. Adjust the heat as needed to avoid burning or undercooking.
• Panko Perfection: For extra crispy patties, try coating them in panko breadcrumbs before frying.
• Spice it up: If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the salmon mixture.
• Make Ahead: The salmon mixture can be prepared a day in advance and stored in the refrigerator. Just remember to form the patties and cook them right before serving.
• Consider substituting the Molly McButter with a pinch of dried dill or parsley for a different flavor profile.

Serving & Storage Suggestions

These salmon patties are incredibly versatile. Serve them hot off the pan as a main course alongside steamed vegetables, a fresh salad, or a creamy cheese sauce (as mentioned in the introduction, a quick sauce with butter, flour, milk, and processed cheese works wonderfully).

Leftover salmon patties can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage (up to 2 months). To reheat, either pan-fry them gently until warmed through, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or microwave them for a quick meal (although microwaving might make them a bit less crispy). They also make fantastic sandwich fillings for lunchboxes or picnics. You can even crumble them into salads for added protein and flavor.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	158.6 kcal	–
Calories from Fat	55g	35%
Total Fat	6.2 g	9%
Saturated Fat	1.9 g	9%
Cholesterol	108.7 mg	36%
Sodium	95.7 mg	3%
Total Carbohydrate	2.6 g	0%
Dietary Fiber	0.3 g	1%
Sugars	0.4 g	1%
Protein	21.9 g	43%

Variations & Substitutions

• Gluten-Free: Substitute the flour with a gluten-free all-purpose blend or almond flour.
• Herb Variations: Experiment with different fresh herbs like dill, parsley, or chives for a unique flavor twist.
• Spice Level: Adjust the amount of lemon pepper, white pepper, or add a pinch of cayenne pepper to suit your spice preference.
• Vegetable Additions: Finely diced carrots, celery, or bell peppers can be added for extra nutrients and flavor.
• Binder Alternatives: If you don’t have an egg, you can use a tablespoon of mayonnaise or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) as a binder.

FAQs (Frequently Asked Questions)

Q: Can I use other types of salmon besides pink salmon?
A: Yes, you can substitute pink salmon with other canned salmon varieties, such as red or sockeye salmon. Keep in mind that the flavor profile might slightly differ.

Q: How do I prevent the salmon patties from falling apart during cooking?
A: Ensure that the ingredients are thoroughly mixed, and allow the mixture to sit for at least 10 minutes before forming the patties. This helps the binder (egg and flour) to properly hold the mixture together.

Q: Can I bake these salmon patties instead of frying them?
A: Yes, you can bake them. Preheat your oven to 375°F (190°C), place the patties on a baking sheet lined with parchment paper, and bake for about 15-20 minutes, or until golden brown and cooked through.

Q: Can I freeze these salmon patties?
A: Absolutely! Allow the cooked patties to cool completely, then wrap them individually in plastic wrap or place them in a freezer-safe container. They can be stored in the freezer for up to 2 months.

Q: What can I serve with these salmon patties?
A: They pair well with a variety of sides, such as steamed vegetables, salads, rice, mashed potatoes, or a creamy cheese sauce. They also make excellent sandwich fillings.

Final Thoughts

I hope this recipe brings as much joy to your table as it has to mine over the years. These pink salmon patties are a delicious and budget-friendly way to enjoy a taste of comfort food. Don’t be afraid to experiment with different variations and flavor combinations to make them your own. And please, let me know how they turn out – I’d love to hear your feedback! Consider pairing these patties with a crisp green salad and a chilled glass of white wine for a complete and satisfying meal. Happy cooking!