Old Fashioned Salmon Patties

Two cooked salmon patties on a white serving tray with a square bowl of lemon dill sauce.

Salmon Patties are a southern staple, so you probably ate them as a kid and still love them now that you're all grown up! They're a quick and easy dinner that only takes 20 minutes from start to finish. Fried in a cast iron skillet until they're crispy on the outside but still soft and moist on the inside.

Course Dinner, Entree

Cuisine American

Prep Time 15

Cook Time 5

Total Time 20

Servings patties

Calories 225kcal

Author Anne Clark

Equipment

Large cast iron skillet a non-stick skillet / pan won't work; cast iron produces the color and crispness needed
cheese grater
measuring cup(s)
measuring spoons
large mixing bowl
small mixing bowl

Ingredients

Salmon Patties

14.75 oz canned salmon, thoroughly drained I make this recipe with Double "Q" or Chicken of the Sea Wild Caught Alaskan Pink Salmon Traditional Style
½ cup plain bread crumbs
1 large egg, lightly beaten
¼ cup grated sweet yellow onion
2 teaspoon lemon pepper seasoning I make this recipe with Lawry's Lemon Pepper
2-3 tablespoon olive oil

Instructions

Place the salmon in a large bowl and break it up with a fork. Then add the bread crumbs, egg, onion, and lemon pepper seasoning. Toss gently to blend well.
14.75 oz canned salmon, thoroughly drained, ½ cup plain bread crumbs, 1 large egg, lightly beaten, ¼ cup grated sweet yellow onion, 2 tsp lemon pepper seasoning
Coat the bottom of a cast iron skillet with the olive oil.
2-3 tbsp olive oil
Shape the salmon patty mixture into 5 equal patties.
Place the patties in the skillet and cook about 3-4 minutes per side (add an extra tablespoon of olive oil after you've flipped them, if needed). The patties should be nicely browned and a little crispy but not overcooked or they'll be dry.
Remove the skillet from the heat. Serve the patties with my Lemon Dill Sauce or your favorite condiments.

Notes

Don't overmix. Gently combine the ingredients just until the mixture holds together. Overmixing can make the patties dense.

Chill only if needed. If the mixture feels too soft to shape, refrigerate it for 15-30 minutes to firm it up.

Wet your hands. If the mixture is sticky, lightly wet your hands before shaping the patties.

Watch the heat. You want the skillet hot enough to create a golden, crispy crust without browning the patties too quickly.

To bake: Place patties on a lined baking sheet, lightly brush or spray both sides with oil, and bake at 425°F for 15-20 minutes, flipping halfway through. Broil for 1-2 minutes at the end for extra crispiness.

Nutrition