Salmon Patties

4.80 from 5 votes

Crispy Salmon Patties made with a handful of simple ingredients, in under 30 minutes! These delightful patties are chock full of bright lemon, fresh dill and sweet paprika. Perfectly crisp on the outside, with a juicy and flavorful interior.

Prep Time15

Cook Time12

Total Time27

Course: Appetizer, Lunch

Cuisine: American

Keyword: salmon patties

Servings:

Calories: 230kcal

Equipment

12-inch Cast Iron Skillet

Ingredients

15 ounce canned salmon (3 cans 5 oz cans)
1 large egg
¼ cup onion grated
½ cup breadcrumbs such as Panko
½ medium bell pepper finely chopped
2 tablespoon fresh dill chopped
1 teaspoon lemon zest
1 tablespoon lemon juice freshly squeezed
1 teaspoon sweet paprika
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
vegetable oil for frying

US Customary - Metric

Instructions

Combine Ingredients: Add all the ingredients to a large bowl and mix until well combined.
Shape Patties: Shape into patties, you should get anywhere from 8 to 10 patties.
Fry: Heat about 2 tbsp of oil in a large skillet over medium high heat.Add the patties to the skillet and cook for 2 to 3 minutes per side or until golden brown. Don't overcrowd the patties, do this in batches.
Serve: Serve with lemon wedges.

Notes

You could serve these with a dill dip, here's what you'll need: 3/4 cup sour cream, 3 tbsp chopped dill, 2 tbsp lemon juice, 2 tbsp Dijon mustard, 1/2 tsp sugar, salt & pepper.
Be sure that the salmon is completely drained of liquid before adding it to your patty mixture, we want to achieve a perfectly crisp outside to our patties and excess moisture will interfere with this.
I always prefer to grate my onion for these patties, this will ensure a nice, moist patty that has onion in every bite.
I can't stress enough how much I recommend using fresh ingredients for these patties! The fresh dill and lemon really make this dish, so I would not recommend using dried dill or bottled lemon juice for this one.
Make sure the oil is nice and hot before frying the patties! Otherwise they will just absorb all that oil and become greasy.
Don't overcrowd your pan! When frying the patties, make sure to leave room to ensure they fry evenly.
These salmon patties will keep in the fridge for 3-4 days, stored in an airtight container.
These patties freeze well too! Just freeze individually on a baking sheet before transferring to an airtight container or freezer bag. They will keep for up to 3 months and can be heated back up in the oven to temperature when ready to enjoy.

Nutrition