Seared Salmon Patties: A Simple Supper with a Seafood Twist

There’s something undeniably comforting about a perfectly seared patty. As a child, it wasn’t the fanciest meals that stuck with me, but the simple, home-cooked ones. I remember my mom making salmon patties on Friday nights – the aroma of the salmon hitting the hot pan, the sizzle of the olive oil, and the anticipation of that first bite. These weren’t gourmet creations, but they were made with love, and they were always gone in a flash. I’ve refined the recipe over the years, but the heart of it remains the same: a delicious, accessible meal that brings people together.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 6
• Yields: 6 patties
• Dietary Type: Pescatarian

Ingredients

• 14 ¾ ounces pink salmon (1 can), drained
• ½ cup breadcrumbs
• 3 tablespoons mayonnaise
• 2 eggs, beaten
• 1 tablespoon parsley, chopped
• ¼ teaspoon garlic powder
• ¼ teaspoon onion salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Equipment Needed

• Medium bowl
• Large skillet
• Fork
• Measuring cups and spoons

Instructions

1. Begin by thoroughly draining the canned salmon. This step is crucial to prevent the patties from becoming soggy.
2. In a medium bowl, flake the drained salmon with a fork, breaking it into smaller pieces.
3. Add the breadcrumbs, mayonnaise, beaten eggs, parsley, garlic powder, onion salt, and black pepper to the bowl with the flaked salmon.
4. Combine all the ingredients thoroughly until well mixed. The mixture will be quite moist, but that’s normal.
5. Gently shape the mixture into 6 equal-sized patties. Use your hands and try to avoid over-handling the mixture.
6. In a large skillet, heat the olive oil over medium heat. Make sure the skillet is hot before adding the patties. This will help them to brown properly.
7. Carefully place the salmon patties in the hot skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
8. Cook the patties over medium heat for about 5-7 minutes per side, or until they are golden brown and heated through. Flip them carefully with a spatula. It is vital to ensure the center reaches an internal temperature of 145°F (63°C).
9. Once the patties are browned on both sides and cooked through, remove them from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
10. Serve immediately and enjoy!

Expert Tips & Tricks

• For extra flavor, try adding a dash of hot sauce or lemon zest to the salmon mixture.
• If the mixture is too wet, add a little more breadcrumbs until it reaches the desired consistency. If it’s too dry, a touch more mayonnaise will do the trick.
• To prevent the patties from sticking to the skillet, ensure the pan is well-heated before adding the olive oil. You can also use a non-stick skillet.
• Make sure to not overcook the patties, as they can become dry. Monitor their internal temperature for the best result.
• For a crispy crust, consider using panko breadcrumbs instead of regular breadcrumbs.
• If you don’t have onion salt, you can use a pinch of onion powder and a pinch of salt.
• Refrigerate the salmon mixture for 30 minutes before shaping the patties for easier handling.
• If you are cooking for a crowd, you can keep the cooked patties warm in a preheated oven at 200°F (93°C).

Serving & Storage Suggestions

Serve these seared salmon patties hot off the skillet. They’re delicious on their own, but they also pair perfectly with a variety of sides. Consider serving them with a fresh green salad, a creamy coleslaw, roasted vegetables, or a dollop of tartar sauce. They can also be served on buns as salmon burgers!

Leftover salmon patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat or in a microwave. For best results, avoid reheating in the microwave, as it can make them rubbery.

These patties freeze well, too. Place cooked and cooled patties on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container and store for up to 2 months. Reheat directly from frozen in a skillet or oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	218.3 kcal	N/A
Calories from Fat	N/A	50%
Total Fat	12.1 g	18%
Saturated Fat	2.2 g	10%
Cholesterol	96.2 mg	32%
Sodium	195.1 mg	8%
Total Carbohydrate	8.6 g	2%
Dietary Fiber	0.5 g	1%
Sugars	1.1 g	4%
Protein	17.8 g	35%

Variations & Substitutions

• Spicy Salmon Patties: Add a pinch of cayenne pepper or a few dashes of hot sauce to the salmon mixture.
• Herb & Lemon Salmon Patties: Add 1 tablespoon of fresh dill or chives, along with the zest of ½ a lemon, to the mixture.
• Gluten-Free Salmon Patties: Use gluten-free breadcrumbs or ground almonds as a substitute.
• Baked Salmon Patties: Instead of searing in a skillet, bake the patties in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and cooked through.
• Salmon Cakes: Use the same recipe to create smaller salmon cakes perfect as appetizers.

FAQs (Frequently Asked Questions)

Q: Can I use fresh salmon instead of canned salmon?
A: Yes, you can! Just make sure to cook the salmon thoroughly, then flake it before adding it to the mixture. Adjust the amount of breadcrumbs as needed depending on the moisture level of the salmon.

Q: How do I prevent the salmon patties from falling apart?
A: Make sure you drain the salmon well and combine the ingredients thoroughly. Also, chilling the mixture for a bit before shaping the patties can help them hold their shape better.

Q: Can I make these patties ahead of time?
A: Yes, you can prepare the salmon mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the patties just before cooking.

Q: What’s the best way to reheat salmon patties?
A: Reheating them in a skillet with a little oil over low heat is the best way to keep them from drying out. You can also use a toaster oven or air fryer for a crispier result.

Q: Can I freeze cooked salmon patties?
A: Absolutely! Place the patties in a freezer-safe bag or container and they can be stored for up to 2 months. Thaw them in the refrigerator overnight before reheating.

Final Thoughts

These seared salmon patties are more than just a recipe; they’re a taste of home, a reminder of simple pleasures, and a testament to the fact that delicious meals don’t have to be complicated. Whether you’re a seasoned chef or a beginner cook, I encourage you to give this recipe a try. Play around with the variations, experiment with different seasonings, and make it your own. And most importantly, share it with someone you love. Pair with a crisp glass of Sauvignon Blanc and enjoy!