Salmon Patty Recipe

Prepare salmon

Drain canned salmon into a bowl, flake with a fork and remove any large bones and skin pieces if desired. Measure 2 cups of flaked salmon and place in a medium mixing bowl.

Mix patty base

To the bowl with salmon add 1 beaten large egg, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1 teaspoon Old Bay (or seafood seasoning), 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Mix gently to combine.

Add aromatics and binder

Fold in 1/4 cup finely diced yellow onion, 1/4 cup finely chopped celery, and 2 tablespoons chopped fresh parsley. Stir in 1/2 cup panko breadcrumbs until the mixture holds together but is not overly wet. If mixture seems too loose, add additional 1-2 tablespoons panko; if too dry, add a teaspoon of water or more mayonnaise.

Form patties

Divide mixture into 4 equal portions (about 3.5-4 oz each). With lightly oiled hands, shape each portion into a uniform patty about 3 to 3.5 inches in diameter and 3/4 inch thick. For a firmer crust, lightly press each patty into additional panko breadcrumbs to coat the exterior (optional). Place patties on a parchment-lined tray and refrigerate for 15 minutes to firm up (recommended).

Heat pan

In a large skillet over medium heat, add 3 tablespoons vegetable oil and 1 tablespoon butter (optional) and heat until shimmering but not smoking. The fat should coat the pan and be hot enough that a pinch of panko sizzles on contact.

Fry patties

Carefully place patties in the skillet without overcrowding (work in batches if needed). Fry 3-4 minutes per side until golden brown and crisp, turning gently with a spatula. Internal temperature should reach 145°F (63°C) if you check with a thermometer; otherwise ensure hot and cooked through. If browning too quickly, lower heat slightly and cover for 30-60 seconds to finish cooking through.

Rest patties

Transfer cooked patties to a paper-towel-lined plate to drain for 1-2 minutes, then keep warm in a low oven (200°F / 95°C) while finishing remaining patties.

Toast buns or bread lightly in a dry skillet or toaster until golden (about 1-2 minutes).

Spread about 1-2 tablespoons tartar sauce or lemon aioli on the bottom half of each bun. Place a lettuce leaf and 1-2 tomato slices on the sauce (if using).

Set a warm salmon patty on top of the tomato, add any additional sauce on the top bun, and close the sandwich. Serve with lemon wedges on the side for squeezing over the patty.

Alternatively, serve patties on bread or rolls open-faced with extra tartar sauce and a side salad or fries.