This Salmon Patties recipe comes together in about 30 minutes and is all done in one pot for a quick and easy weeknight dinner that your family will love! Trust me, these salmon patties are a total crowd-pleaser and perfect for busy evenings.
Ingredient Breakdown
What You’ll Need
Here’s a simple list of ingredients for these easy salmon patties:
- 15 oz can pink salmon: Look for wild-caught salmon if you can, it really makes a difference! If you have leftover cooked salmon, you can use that too.
- 1/4 cup cornmeal: This adds a nice crunch to the patties, but you could substitute with breadcrumbs if that’s what you have on hand.
- 1/4 cup flour: All-purpose flour works great! You could even use whole wheat or a gluten-free blend if needed.
- 1 egg: This helps bind everything together.
- 3 Tbs mayo: Creamy and delicious, don’t skip it! Greek yogurt is a good substitute too.
- 1/4 cup onions (finely chopped): Sweet onions work well, but really, any onion will do.
- 1/4 cup red pepper (finely chopped): Optional, but it adds good color and sweetness!
- 1/2 tsp garlic powder: You could use fresh garlic as well; just remember, a little goes a long way!
- 1/2 – 1 tsp Old Bay seasoning: Just the right touch of flavor that makes these patties sing!
- Salt and pepper to taste: A couple pinches to really bring it all together!
- 3 Tbs oil: For frying, olive oil is fantastic, but vegetable oil works too.
For an optional remoulade sauce to serve alongside:
- 1/2 cup mayo
- 1/4 cup ketchup
- 1/2 tsp garlic salt
- 1/2 tsp Worcestershire sauce
- 1/4 tsp pepper
Let’s Get Cooking!
Step-by-Step Instructions
Prepare the Mixture (5 minutes)
In a large mixing bowl, combine the canned pink salmon (drained), cornmeal, flour, egg, mayo, chopped onions, red pepper, garlic powder, Old Bay seasoning, and a couple pinches of salt and pepper. Now, get in there with a fork or your hands and mix everything together until well blended. (And seriously, don’t skip tasting a spoonful!)Shape the Patties (5 minutes)
Once your mixture is all combined, use an ice cream scoop to scoop some of the mixture and shape into patties. You should have about 8-10 patties depending on the size, sometimes I make a couple smaller ones for my kids!Heat the Oil (3 minutes)
In a non-stick skillet, heat the oil over medium-high heat. You want it nice and hot, but not smoking, this is key to getting that perfect golden brown crust.Fry the Patties (8-10 minutes)
Add the patties to the pan, making sure not to overcrowd it. You may need to do this in batches. Fry on each side for about 3-4 minutes or until they’re golden brown and crispy. It smells so incredible at this point, you’ll want to keep peeking!Drain the Patties (3 minutes)
Once the patties are done, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.Make the Remoulade Sauce (Optional but recommended!) (2 minutes)
While the patties are draining, mix together all your remoulade sauce ingredients in a small bowl. This sauce adds a creamy, tangy kick that pairs perfectly with the salmon patties!
And Ta-Da! You’ve got yourself some amazing salmon patties ready to devour!
If you loved this Salmon Patties recipe, be sure to check out my Singaporean Chilli Crab or my Crab Salad! Each one is packed with flavor and perfect for busy weeknights.
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes, making it a lifesaver on busy nights.
Budget-Friendly
Uses affordable, everyday ingredients! Seriously, canned salmon is your friend.
Customizable
You can mix in different ingredients based on what you have. Love spinach? Add it!
Comfort Food
These patties are loaded with tons of flavor and have that warm, cozy feel that hugs you from the inside out.
Meal Prep Friendly
You can make a big batch ahead of time and reheat them for an easy meal throughout the week. Yes, please!
Serving Suggestions
Now, what to serve with these tasty little bites? They pair beautifully with:
- A fresh green salad
- Steamed veggies
- Crispy potato fries
- Or just some good ol’ fashioned coleslaw!
Storage and Reheating
Storage: These salmon patties keep well in the fridge for up to 3 days. Just pop them in an airtight container!
Reheating: To get that crispy texture back, reheating them in the skillet over medium heat is the best method. You could also use the oven, just set it to 350°F for about 10-15 minutes until heated through.
Freezer Friendly: Yes! You can freeze these patties too. Just make sure to lay them flat on a baking sheet first, freeze until solid, then transfer to a freezer-safe bag. They’ll keep for about 3 months. When you’re ready to enjoy them, bake from frozen or let them thaw in the fridge overnight before cooking.
So, there you have it! This Salmon Patties recipe is just what you need for a quick and easy weeknight dinner that the entire family will absolutely love. Trust me; you’ll want to make this your new favorite go-to recipe! Enjoy, and happy cooking!
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Salmon Patties
Ingredients
Method
- In a large mixing bowl, combine the canned pink salmon (drained), cornmeal, flour, egg, mayo, chopped onions, red pepper, garlic powder, Old Bay seasoning, and a couple pinches of salt and pepper. Mix until well blended.
- Use an ice cream scoop to scoop the mixture and shape it into patties. You should yield about 8-10 patties.
- In a non-stick skillet, heat the oil over medium-high heat until hot but not smoking.
- Add the patties to the pan in batches, frying for about 3-4 minutes on each side until golden brown and crispy.
- Once done, remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil.
- While the patties are draining, mix all remoulade sauce ingredients in a small bowl.