We all remember those nights when the fridge is empty, the cupboard is bare, and the temptation to order takeout by the minute is practically too great to handle. Weeknights are quick enough, and the thought of scrambling something up special is a fantasy. This is where the “what’s for dinner?” crisis gets its cue.
But imagine having a recipe which not only saves the day but is the most popular dish from your kitchen. Something that is rich and full and truly comforting, but so simple to make using nothing but ingredients from your cupboard. That’s exactly where these salmon patties come into their own a crispy, golden, tasty solution to dinner drudgery.
My personal go-to component of these salmon patties is just how amazingly simple they are yet full of so much comfort and flavor. They’re quick, affordable, and convenient enough to serve up for lunch, dinner, or meal prep. This isn’t just a simple recipe; this is a recipe that magically makes it into regular rotation and becomes that revered “family favourite.”
1. Why Salmon Patties Are the Weeknight Hero
Salmon patties are proof that simple ingredients can yield impressive results. Made from just canned salmon and basic pantry staples, they are quick to prepare yet deliver a home-cooked, restaurant-worthy meal. Unpretentious but satisfying, they are the kind of dish that pleases both the cook and the diners.
These patties are also incredibly versatile in cooking and pairings. They can be pan-fried, air-fried, or baked depending on preference or available equipment. They pair beautifully with fresh greens, rice, roasted vegetables, or a simple squeeze of lemon, making them one of the simplest and most flexible options for weeknight dinners.
Nutritional and Family Appeal
- High in protein and satisfying without heaviness.
- Lighter alternative to pasta or greasy takeout.
- Healthy and tasty, making them a repeat favorite for families.
Salmon Cakes
Equipment
- 1 Sheet Pan
- 1 Large Saute Pan
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 Spatula or Tongs For frying and handling
Ingredients
Main
- 1/2 pound fresh salmon
- Good olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3/4 cup small-diced red onion 1 small onion
- 1 1/2 cups small-diced celery 4 stalks
- 1/2 cup small-diced red bell pepper 1 small pepper
- 1/2 cup small-diced yellow bell pepper 1 small pepper
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers drained
- 1/4 teaspoon hot sauce recommended: Tabasco
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning recommended: Old Bay
- 3 slices stale bread crusts removed
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs lightly beaten
Instructions
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
Notes
2. The Pantry Staples That Make Magic
At the heart of these patties is canned salmon an ingredient that’s been underestimated for far too long. Affordable, shelf-stable, and nutrient-dense, it transforms into something special with just a little care. A simple drain and flake, and you’re ready to turn it into golden perfection. No need for pricey fresh fillets on a busy weeknight.
To impart life to the salmon, fresh scallions and dried dill step into the fore as unsung heroes. Scallions deliver a delicate punch without overwhelming the dish, while dill delivers the bright, crisp note so ideally placed on fish. The two are conservative ingredients lending much-needed punch to making patties that possess life in their flavor instead of being dull.
For hold together, panko breadcrumbs and an egg are two keepers holding everything together. Panko gives you the impossible-to-resist crunch without heavy patties, and the egg keeps them from falling apart in the air fryer or skillet. A touch of mayonnaise adds creaminess, Dijon mustard adds a warm spice, and lemon juice adds a bright, zesty cut. All these pantry staples collectively create patties that are both intimidating and delicious.
3. Building the Perfect Patty
Although the ingredients for salmon patties are simple, the mixing technique is key. Gently folding the mixture preserves the salmon’s natural flakiness, while overmixing can result in dense, tough patties. Handling the fish carefully ensures a light, airy texture that makes the patties enjoyable to eat.
When forming the patties, it’s important to shape them just tight enough to hold together without pressing too hard. This technique ensures a tender interior while achieving a crispy exterior. For added ease, a brief chill in the refrigerator can help the patties firm up and cook more evenly.
Adjusting Consistency
- Slightly wet mixture → add breadcrumbs.
- Too dry → add reserved liquid from salmon or a tablespoon of mayo.
- With practice, patty-making becomes intuitive and second nature.
4. Cooking: Skillet to Air Fryer
The traditional method and maybe the most satisfying. A light layer of oil in a hot skillet, and the patties cook their way to golden brown. Crispy on the outside and juicy on the inside is best, and the aroma alone makes it hard to wait until they are ready. Three to four minutes on each side and that divine crust is obtained.
For healthier or low-mess cooking, the air fryer is the way to go. Preheated to 400°F, it bakes the patties in about 10 minutes and imparts on them a fantastic crispy finish without all the excess oil. It’s the ideal addition to wild weeknights that will leave you solo-handed at the stove.
Regardless of the method, the goal is the same: patties that are firm enough to hold together, crisp on the outside, and moist inside. With either approach, you’ll get consistently delicious results, making it easy to choose whichever method suits your mood or schedule.
5. Serving Ideas That Shine
For a light meal, salmon patties can be served atop a fresh green salad, with a drizzle of lemon juice to enhance and refresh the flavors. This simple presentation highlights the patties’ delicate taste while keeping the meal light and satisfying.
For a heartier dinner, pair the patties with roasted potatoes, rice pilaf, or buttered noodles. They also work wonderfully as sandwich fillings place a patty on a brioche bun with lettuce, tomato, and tartar sauce for a handheld meal that rivals any takeout burger.
Sauce Enhancements
- Traditional tartar sauce works well.
- Homemade dill sauce adds creaminess and tang:
- Made with mayo, sour cream, lemon juice, and fresh dill.
- Sauces elevate salmon patties, making them feel never out of place in any meal.
6. Tips for Storing and Meal Prep
Another cause of their popularity is how well they reheat the next day. Leftovers will gladly keep in the fridge for four days. A quick reheat in the pan restores their crunch, and they even taste almost as good as if made from scratch.
If you are a planner, you can form the patties ahead of time and refrigerate them raw. At night, they’re ready to go right into the air fryer or skillet, so you avoid those precious minutes on busy weeknights.
For longer storage, freezing is an excellent idea. Shape into patties, freeze on a tray until firm as rocks, then package in a container or bag. They’ll keep for months, and you can cook from frozen using only a few more minutes. A freezer supply of salmon patties is like having a secret stash for dodging mad nights.
7. Variations to Keep Things Interesting
Salmon patties provide a versatile base that invites experimentation with seasoning. You can add flavors such as Old Bay seasoning, garlic powder, or even diced jalapeños and red pepper flakes for a bit of heat, tailoring the patties to your taste.
Incorporating vegetables adds texture and flavor contrast to the patties. Thinly sliced red bell pepper, chopped olives, or sun-dried tomatoes are excellent options. These small tweaks help personalize each batch while preserving the integrity of the classic recipe.
Using Alternative Salmon
- Replace canned salmon with:
- Leftover hot-smoked salmon for smoky richness
- Cooked or oven-baked salmon for a fresh taste
- Offers new flavor dimensions, keeping the recipe ever-fresh and versatile.
Oatmeal Salmon Patties
Equipment
- 1 Mixing Bowl Large enough to combine all ingredients
- 1 Large Skillet For pan-frying the patties
- 1 Spatula For flipping the patties
- 1 Measuring Cups and Spoons
- 1 Knife and Cutting Board For chopping onion and dill
Ingredients
Main
- 2 7 ounce cans boneless skinless pink salmon
- 3/4 cup quaker old fashioned oats uncooked
- 1/3 cup skim milk or 1/3 cup low-fat milk
- 1 egg whites or 1 egg
- 2 tablespoons finely chopped onions
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 1 tablespoon margarine
Instructions
- Thoroughly drain the canned salmon and flake it into a large mixing bowl, ensuring no excess liquid remains.
- Add the uncooked old-fashioned oats, skim or low-fat milk, egg (or egg white), finely chopped onions, and snipped fresh dill (or dill weed) to the bowl with the flaked salmon.
- Gently mix all ingredients together until just combined. Be careful not to overmix, as this can result in tough patties.
- Divide the mixture into 6 equal portions and form them into patties, about 1-inch thick. For best results, chill the formed patties in the refrigerator for 15-20 minutes.
- Heat the margarine in a large skillet over medium heat until it is melted and shimmering.
- Carefully place the salmon patties into the hot skillet, making sure not to overcrowd the pan. Cook in batches if necessary to maintain even heat.
- Cook the patties for 4-5 minutes per side, or until they are golden brown and crispy on the outside and heated through.
- Once cooked, remove the patties from the skillet and place them on a wire rack lined with paper towels to drain any excess fat.
- Serve the oatmeal salmon patties hot, optionally garnished with a lemon wedge or a side of dill sauce.
Notes
Conclusion
These salmon patties are not your weeknight staple repeat routine they’re proof that food superior in flavor doesn’t necessarily have to be a hassle. With less than five ingredients, a simple process, and a brief few minutes of cooking time, you can have a dish that’s fancy pants in flavor but in reality fairly easy.
They’re easy to fall in love with because they pass all the tests: easily made, inexpensive, versatile, and most of all, they are utterly scrummy. It’s a kind of recipe that eliminates the stress of cooking and makes one feel self-assured.
So the next time you’re in front of your pantry, scratching your head on what to have for dinner, consider these salmon patties. They’re the dinner that will not only save the day but go on your family’s favorite list forever. And don’t be surprised if you hear, “Can we have salmon patties again?” you’ll know that this recipe has been officially certified as a family classic.
