Salmon patties are a budget-friendly way to enjoy seafood at home. These golden, crispy cakes transform canned salmon into a delicious meal that even fish skeptics love.
Whether you’re cooking for picky kids or fancy dinner guests, these tricks will elevate your salmon patties from basic to spectacular.
1. Drain That Can Completely
Soggy patties are a crime against seafood! Drain your canned salmon ruthlessly, pressing out every drop of liquid with a fork or in a fine-mesh strainer.
Pat the meat dry with paper towels for extra insurance. Your patties will hold together better and develop that coveted crispy exterior.
2. Sauté Aromatics First
Raw onions in salmon patties? Amateur move! Gently sauté diced onions, celery, and bell peppers in butter until soft and fragrant.
This quick step eliminates harsh flavors and releases natural sweetness. These pre-cooked aromatics blend seamlessly into your patties without disrupting the texture.
3. Chill Before Cooking
Hot take: cold patties cook better! After forming your salmon mixture into patties, refrigerate them for 30 minutes.
This chilling time firms up the fats and allows flavors to meld. The result? Patties that hold their shape during cooking instead of crumbling into sad salmon scramble.
4. Panko Breadcrumbs For The Win
Regular breadcrumbs are so yesterday! Swap them for Japanese panko crumbs for a game-changing texture upgrade.
These airy, larger crumbs create exceptionally crispy exteriors while staying light. Mix some into your patty mixture and use more for coating each side before frying.
5. Grate Your Onions
Chunks of onion create structural weak spots! Instead, grate onions on the finest side of your box grater until they’re practically puréed.
This releases flavorful juices while ensuring no large pieces disrupt your patty’s integrity. Bonus: even onion-haters won’t detect them in the final product.
6. Mayo Instead Of Eggs
Plot twist: mayonnaise makes better salmon patties than plain eggs! Replace your egg binder with 2-3 tablespoons of mayo.
It’s already emulsified with oil, creating richer, moister patties with better browning. The subtle tang complements salmon perfectly without the eggy overtones.
7. Hot Cast Iron Skillet
Forget non-stick pans! A screaming hot cast iron skillet creates the ultimate crust on salmon patties.
Heat it until a water droplet dances across the surface, then add oil. The intense, even heat sears patties beautifully, creating a restaurant-quality crust while keeping centers tender.
8. Add Fresh Herbs
Dried herbs are for emergencies only! Finely chop fresh dill, parsley, or chives and fold them in last.
Fresh herbs provide bright bursts of flavor and gorgeous green specks throughout your patties. The subtle aromatics elevate canned salmon into something that tastes garden-fresh.
9. Lemon Zest Magic
Forget boring salt! Grate fresh lemon zest directly into your salmon mixture for instant flavor elevation.
The oils in the zest infuse everything with bright citrus notes without adding moisture. This simple addition cuts through richness and makes the salmon flavor sing.
10. Double-Coating Technique
Flimsy coating? Not on my watch! After forming patties, refrigerate them briefly, then dip in beaten egg and roll in seasoned breadcrumbs.
Return to the fridge for 10 minutes, then repeat the process. This double-coating creates an incredible crunchy shell that seals in moisture and won’t flake off.
11. Mix Salmon Varieties
Canned salmon rut? Shake things up! Combine traditional canned salmon with a bit of hot smoked salmon for depth.
The smoked version adds incredible complexity and umami notes. Just 1/4 cup of flaked smoked salmon per can of regular creates a flavor profile that will have everyone begging for your secret.
12. Don’t Overmix
Heavy-handed mixing creates tough hockey pucks! Combine ingredients with a gentle folding motion using your fingertips, not your whole hand.
Stop the moment everything is incorporated. This light touch preserves the salmon’s delicate texture and ensures patties remain tender rather than dense.
13. Secret Sauce Addition
Worcestershire sauce is your secret weapon! Just 1-2 teaspoons adds mysterious depth without tasting fishy or like steak sauce.
The fermented umami goodness amplifies the salmon’s natural flavors. People will detect something amazing but won’t be able to identify exactly what makes your patties so addictive.
14. Rest After Cooking
Patience pays off! After cooking, let those gorgeous patties rest on paper towels for 2-3 minutes before serving.
This brief pause allows excess oil to drain while internal temperatures stabilize. The texture improves dramatically, and flavors have a chance to settle into perfect harmony.