Salmon Patties
Salmon patties (also called salmon cakes) are an American supper dish of finely chopped salmon, onion, garlic, egg and parsley, shaped into patties, breaded and pan-fried. This version uses fresh fillet instead of the canned salmon many recipes call for, and chills the patties for 30 minutes so they hold together. They come out crisp and golden outside and moist inside.
Ingredients
- 500 gsalmon fillet
- 1 mediumonion
- 1 clovegarlic
- 1 egg
- 2 tbspflour
- 3 tbspbreadcrumbs
- 2 tbspfresh parsley
- to tastesalt and black pepper
- for fryingvegetable oil
Method
- Remove the skin from the salmon fillet, cut the flesh into strips, then chop it with a sharp knife into pieces of 3–5 mm (or put it through a meat grinder once). Chop by hand rather than blending: a blender turns the fish into paste and the patties come out dense. Finely chop the onion and garlic.
- In a large bowl, mix the chopped salmon, onion, garlic, egg, flour and parsley. Season with salt and pepper. Mix just until the mixture sticks together when pressed; do not work it into a paste.
- Divide the mixture into 8 portions of about 85 g and shape each into a patty about 2 cm thick. Coat each patty evenly in breadcrumbs, put them on a plate and chill for 30 minutes. This is what keeps them from falling apart in the pan.
- Heat 2–3 tablespoons of vegetable oil in a skillet over medium heat. Fry the patties in two batches, 3–4 minutes per side, turning them once, until golden and opaque in the center. A probe thermometer should read 68°C (the FDA guideline for ground fish). If they brown in under 3 minutes, lower the heat.
- Transfer to paper towels to remove excess oil. Serve hot with mashed potatoes, fresh vegetables, or salad.
FAQ
Patties fall apart because of too little binder or too much moisture. For 500 g of salmon the mix needs 1 egg and 2 tbsp flour; the breadcrumbs only coat the outside. After shaping, refrigerate the patties for 30 minutes — this is the key step. Fry over medium heat for 3–4 minutes per side and turn them only once. If you use canned salmon, squeeze out the liquid thoroughly.
Both options work. Canned salmon is more convenient and affordable but has a softer texture. With fresh salmon, remove the skin and chop it by hand with a sharp knife into pieces of 3–5 mm; a blender turns it into paste and the patties come out dense. Frozen salmon also works: thaw it fully and pat it dry. Pink salmon and chum salmon are affordable substitutes.
Good egg substitutes (per 1 egg): 1 tbsp ground flaxseed + 3 tbsp water (flax egg, wait 5 minutes); 2 tbsp mayonnaise; 3 tbsp aquafaba (liquid from canned chickpeas). Add a little extra breadcrumbs for stability and refrigerate longer before frying.
Oven: place on a greased baking sheet and bake at 200°C for 15–18 minutes, flipping once halfway. For a crust, switch to broil for 2–3 minutes. Air fryer: 190°C for 10–12 minutes, flipping once. Both methods are less greasy than pan-frying.
Classic sauces: tartar sauce, remoulade, dill sauce (sour cream + dill + lemon), or aioli. Popular sides: mashed potatoes, baked potatoes, coleslaw, or green peas. In a burger — with lettuce, tomato, and a spoonful of sauce. Pickles pair very well alongside.
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Comments (1)
I bring the salmon fillet to room temperature for 10 minutes before cooking salmon patties. Cold fish hitting a hot pan drops the temperature and you lose that crucial initial sear. Just 10 minutes, not more — food safety matters.