Rian Handler is a food writer, editor, and recipe developer with a fierce love for sour gummies.
It's easy to get stuck in a rut when it comes to weeknight dinners. When we're this close to calling in take-out, we like to turn to our pantry for inspiration. There are infinite ways to perk up a can of beans, dress up a box of pasta, or—in this case—transform a tin of canned fish. Canned fish is having its moment currently, and these salmon patties are the perfect way to jump on the bandwagon. These patties are the easiest, most flavorful way to upgrade a simple can of salmon, turning a basic can into a quick and super flavorful seafood dinner. Here’s everything you need to know:
How do I keep my salmon patties from falling apart?
Our panko breadcrumbs added with the egg works as a binder for the patties, helping them to form into nicely rounded shapes. Don't have panko breadcrumbs? Crushed crackers or another form of breadcrumbs are great alternatives. If you're low-carb and want to leave out the breadcrumbs, you can—if you have trouble forming them into patties, try adding another egg. The results might be slightly less perfectly round than pictured, but they'll be just as delicious.
Can I make these patties in the air fryer?
Absolutely! We recommend preheating your air fryer to 400° and cooking your patties for about 10 minutes, or until heated through, and make sure to spray the air fryer basket with cooking spray before you add the patties. We’d also recommend brushing or spraying the patties with a little olive oil as well, for the crispiest, tastiest results.
Salmon patty serving ideas.
If you’re looking to go simple and classic, you can’t go wrong with serving these patties over spinach with some extra lemon wedges. Or, pair with a simple, 4-ingredient arugula salad and classic tartar sauce for the easiest dinner star.
Storing salmon patties.
You can store these patties in an airtight container in the refrigerator for up to 4 days. To reheat, heat a teaspoon or two of olive oil in your skillet over medium low. When your skillet is warm, add patties and cook until the outsides have crisped and the centers have warmed through, about 6-8 minutes.
Freezing salmon patties.
We recommend freezing these patties uncooked. Arrange your formed patties on a parchment-lined baking sheet and freeze until completely solid, then remove them from the baking sheet and store in an airtight bag or container in the freezer for 6-7 months. Thaw in the refrigerator, and then cook as directed in the recipe. You can also freeze the cooked patties, if you’d like. Thaw in the refrigerator, as you would the uncooked patties, and then to reheat, pop them into the oven at 350.
Made this? Let us know how it went in the comment section below!
- Yields:
- 5 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 20 mins
- Cal/Serv:
- 285
Ingredients
- 1
(14.75-oz.) can salmon, drained
- 2
scallions, thinly sliced
- 1 tbsp.
Chopped fresh dill
- 1/2 c.
panko breadcrumbs
- 1/4 c.
mayonnaise
- 1 tbsp.
freshly squeezed lemon juice
- 1 tbsp.
Dijon mustard
- 1
large egg, beaten
Kosher salt
Freshly ground black pepper
- 2 tbsp.
extra-virgin olive oil, plus more as needed
Baby spinach, for serving
- Nutrition Information
- Per Serving (Serves 5)
- Calories285 Fat20 gSaturated fat3 gTrans fat0 gCholesterol111 mgSodium449 mgCarbohydrates5 gFiber1 gSugar0 gProtein22 gVitamin D12 mcgCalcium269 mgIron1 mgPotassium359 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1To a large bowl, add first 8 ingredients. Season with salt and pepper and mix until well incorporated.
- Step 2Form into 5, evenly-sized patties. In a large skillet over medium heat, heat oil. Cook patties in batches until golden and crispy, 3-4 minutes per side. Drain on paper towels.
- Step 3Serve over spinach with lemon wedges for squeezing.