salmon patties

Crispy and golden on the outside, tender and flavourful on the inside! These homemade salmon patties are easy to prepare with canned or cooked salmon, herbs and simple pantry ingredients.

Preparation time: 15 minutes Cooking time: 10–15 minutes Servings: 3–4 (about 8 patties)

Ingredients

• 400 g canned salmon, drained and flaked, or cooked salmon

• 1 medium egg

• ½ cup breadcrumbs

• ¼ cup finely chopped onion

• 2 cloves garlic, minced

• 2 tbsp mayonnaise

• 1 tbsp lemon juice

• 2 tbsp chopped fresh parsley or coriander

• ½ tsp paprika

• ½ tsp black pepper

• ½ tsp salt, or to taste

• 2–3 tbsp oil for shallow frying

Optional: 1 tsp Dijon mustard or a pinch of chilli flakes for extra flavour.

Instructions

1. Prepare the salmon

Drain the canned salmon thoroughly and flake it with a fork. Remove any large bones or skin if preferred. If using fresh salmon, cook it fully first, then allow it to cool and flake it.

2. Mix the ingredients

In a large bowl, combine the salmon, egg, breadcrumbs, onion, garlic, mayonnaise, lemon juice, parsley, paprika, black pepper and salt.

Mix gently until everything holds together. If the mixture is too wet, add another tablespoon or two of breadcrumbs.

3. Shape the patties

Divide the mixture into 8 equal portions. Shape each portion into a patty about 1–1.5 cm thick.

Refrigerate for 10–15 minutes if you have time; this helps the patties hold their shape while cooking.

4. Fry until golden

1. Heat the oil in a frying pan over medium heat.

2. Place the patties in the pan without overcrowding.

3. Fry for approximately 3–4 minutes per side until golden brown and heated through.

4. Transfer to a paper towel-lined plate or wire rack.

5. Serve

Serve hot with lemon wedges, tartar sauce, garlic mayonnaise or a fresh green salad.

Tips for perfect salmon patties

• For extra crispiness: Coat each patty lightly in additional breadcrumbs before frying.

• For a cheesy version: Add ¼ cup grated Parmesan or cheddar.

• For a spicy version: Add chopped green chilli and a pinch of red chilli flakes.

• For a lighter option: Brush the patties with oil and air-fry at 200°C for approximately 10–14 minutes, turning halfway. Check that the centres are thoroughly heated.

• For meal prep: Refrigerate cooked patties for up to 3–4 days and reheat thoroughly before serving.

Serving idea: Place a salmon patty in a toasted burger bun with lettuce, tomato and lemon-garlic mayo for a delicious salmon burger.