Crispy Salmon Patties Delight

This hearty salmon patties recipe has been my family's go-to dinner for busy weeknights when we want something both nutritious and satisfying. The golden-crisp exterior gives way to a tender, flavorful interior that transforms humble canned salmon into something truly special.

I first made these salmon patties during a particularly hectic week when I needed something quick yet nutritious. What started as a practical solution has become one of our most requested meals, especially when topped with the creamy dill sauce that pairs perfectly with the savory patties.

Ingredients

• Canned salmon: Provides the protein-rich base and offers convenience without sacrificing flavor. Look for boneless skinless varieties for easier prep.
• Panko bread crumbs: Create that perfect crispy exterior while helping bind the patties. Their light texture prevents the patties from becoming dense.
• Fresh dill: Brings a bright herbaceous note that complements the salmon beautifully. Always opt for fresh when possible for the most vibrant flavor.
• Greek yogurt: Adds moisture and tanginess while keeping the patties lighter than using mayonnaise alone.
• Dijon mustard: Contributes a subtle sharpness that balances the richness of the salmon.
• Bell peppers and onions: Add sweetness, texture, and nutrition. Take time to chop them finely for the best consistency.
• Lemon juice: Brightens the entire dish with essential acidity that cuts through the richness.

Step-by-Step Instructions

Sauté the Aromatics:

Heat one tablespoon olive oil in a skillet over medium heat until it shimmers. Add the finely chopped onion and bell pepper, stirring occasionally until they soften and become fragrant, about 3 minutes. The vegetables should become slightly translucent but not browned. Remove from heat and let cool slightly before adding to the salmon mixture.

Create the Patty Mixture:

In a large bowl, combine the drained salmon, sautéed vegetables, and all remaining ingredients. Use a fork to flake the salmon as you mix, ensuring everything is evenly distributed but being careful not to overmix which could make the patties dense. The mixture should hold together when pressed but still have some texture.

Form the Patties:

Portion about one third cup of the salmon mixture for each patty. First roll into a ball between your palms, then gently flatten to form half inch thick patties. Place each formed patty on parchment paper to prevent sticking. For the most uniform cooking, make sure all patties are similar in size and thickness.

Cook to Golden Perfection:

Heat one tablespoon oil in a heavy skillet over medium heat until shimmering but not smoking. Cook patties in batches to avoid crowding, about 3 to 4 minutes per side until deeply golden brown and heated through. Watch carefully and adjust heat as needed if browning too quickly. Add remaining oil for the second batch.

Prepare the Yogurt Dill Sauce:

While patties cook or cool, whisk together Greek yogurt, lemon juice, and chopped fresh dill in a small bowl until smooth. Taste and adjust seasonings if needed. This creamy sauce provides the perfect cool contrast to the warm patties.

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The secret to these patties is definitely the brief sautéing of the vegetables before mixing them in. I discovered this trick after making countless batches with raw vegetables, and the difference in flavor depth is remarkable. The gentle cooking sweetens the onions and peppers, melding beautifully with the salmon instead of competing with it.

Best Salmon Selection Tips

When selecting canned salmon for these patties, you have options that affect both preparation and taste. Traditional canned salmon often includes skin and bones, which are completely edible and actually add calcium and other nutrients. However, if you prefer a smoother texture or are serving picky eaters, opt for skinless boneless varieties which require less prep work.

Wild caught Alaskan salmon typically has the best flavor profile and sustainability ratings. The slightly higher price point is worth it for the improved taste and nutritional benefits, particularly higher omega 3 content. If using fresh salmon instead of canned, look for center cut pieces with firm flesh and cook until just done before flaking for the patties.

Make-Ahead and Storage Options

These salmon patties excel as a make ahead meal solution. You can prepare the mixture and form the patties up to 24 hours in advance, keeping them covered in the refrigerator until ready to cook. This makes them perfect for entertaining or planning ahead for busy weeknights.

After cooking, store leftover patties in an airtight container in the refrigerator for up to three days. For longer storage, freeze cooked and cooled patties with parchment paper between layers to prevent sticking. They maintain their quality remarkably well for up to a month in the freezer.

When reheating, the air fryer method mentioned in the notes truly works wonders, restoring that crispy exterior in just minutes. A 375°F oven works well too, though takes slightly longer at about 8 minutes to heat through while maintaining texture.

Serving Suggestions

Transform these versatile salmon patties into multiple meal options throughout the week. For a light lunch, serve atop mixed greens with the yogurt dill sauce as dressing. The cool crisp vegetables complement the warm patties beautifully.

For a heartier dinner, pair with roasted vegetables like asparagus or broccoli and a side of quinoa or brown rice. The patties provide ample protein while the sides round out a nutritionally complete meal with complex carbohydrates and additional vegetables.

My family particularly enjoys these as salmon burgers, served on whole grain buns with avocado slices, lettuce, and a generous spread of the yogurt dill sauce. Add some sweet potato fries on the side for a satisfying meal that feels indulgent while remaining nutritious.

Frequently Asked Questions

→ How do you keep salmon patties from falling apart?

Using a binding ingredient like egg and panko bread crumbs helps keep the patties firm and intact during cooking.

→ Can I use fresh salmon instead of canned?

Yes, cook the fresh salmon fillet until it’s done, flake it, and use it in place of canned salmon in the mixture.

→ What sauce pairs well with salmon patties?

A yogurt dill sauce is an excellent choice, adding a creamy, tangy flavor that complements the patties.

→ How long can I store leftover salmon patties?

Cooked salmon patties can be refrigerated in an airtight container for 2-3 days or frozen for up to 1 month.

→ What’s the best way to reheat salmon patties?

Reheat them in an air fryer at 350°F, in a 375°F oven, on a skillet over medium heat, or in the microwave.