Easy Salmon Patties Flaky (Print Version)
# Ingredients:
→ Main Ingredients
01 -
14-15 oz canned salmon or salmon in packets, well drained
02 -
2 Tbsp olive oil, divided
03 -
2 Tbsp unsalted butter, divided
04 -
1 medium yellow onion, finely diced (1 cup)
05 -
1/2 red bell pepper, seeded and diced
06 -
1/2 cup Panko bread crumbs
07 -
1 large egg, lightly beaten
08 -
2 Tbsp mayonnaise
09 -
1 tsp Worcestershire sauce
10 -
1 tsp garlic salt or substitute with 1/2 tsp fine sea salt and 1/4 tsp garlic powder
11 -
1/4 tsp freshly ground black pepper
12 -
1/4 cup parsley, finely minced
# Instructions:
01 -
Set a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and saute until golden and softened, 7-9 minutes. Remove the skillet from heat.
02 -
In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, bread crumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and parsley. Stir until fully incorporated.
03 -
Shape the mixture into patties using approximately 1 heaping tablespoon per patty. Mold with your hands into rounds about 2 inches wide and 1/3 to 1/2 inch thick.
04 -
In a clean non-stick pan, heat 1 Tbsp olive oil and 1 Tbsp butter over medium heat until hot. Add the patties in a single layer and sauté for 3 to 4 minutes per side until golden brown and cooked through. If browning too fast, reduce heat. Remove cooked patties to a paper-towel-lined plate.
05 -
Repeat cooking with the remaining oil, butter, and salmon patties until all patties are cooked.
# Notes:
01 -
You can substitute canned salmon with leftover cooked salmon if it’s boneless and skinless. Flake the salmon before use.
02 -
If the mixture is too dry to hold a patty shape, add an extra tablespoon of mayonnaise. If too moist, add more bread crumbs.
03 -
Store leftover patties in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months.