Welcome to your new favorite weeknight meal: unbelievably easy and delicious salmon patties, often called salmon croquettes or fish cakes. These golden-brown delights, whether made with fresh or frozen salmon, are a fantastic way to enjoy the rich flavor and health benefits of salmon. Perfectly crispy on the outside and tender on the inside, they are a versatile dish that can be served for lunch, dinner, or even as an appetizer. To elevate their taste, we’ll pair them with a homemade creamy garlic mayo sauce that adds a burst of tangy, savory goodness, making every bite an unforgettable experience.
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If you’re anything like me, salmon holds a special place in your culinary repertoire. It’s a staple in my kitchen, making an appearance in at least 30-40% of my weeknight meals. Its lightness, versatility, and incredible nutritional profile make it a go-to choice. From simple baked fillets to elaborate stuffed salmon, there are countless ways to prepare this magnificent fish. These salmon patties offer yet another exciting option, providing a convenient and flavorful meal that everyone will love. They are akin to flavorful salmon burgers but in a more compact, patty form, perfect for various meal applications.
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The Best Salmon for Your Patties
When it comes to making exceptional salmon patties, the quality of your salmon makes all the difference. For this particular recipe, I opted for fresh or previously frozen wild-caught salmon, rather than canned. This choice allows for a richer texture and superior flavor that truly shines through in the finished patties. You can easily transform a beautiful fillet of salmon into the perfect “ground salmon” texture required for these delectable cakes.
I highly recommend using Wild Caught Salmon. It boasts a vibrant, appealing color and a distinctively buttery taste. Beyond its flavor, wild-caught salmon is generally considered the healthiest option. These fish thrive in their natural environment, consuming a diverse and natural diet, which typically results in lower calorie and fat content compared to their farmed counterparts. It’s a choice that benefits both your palate and your well-being.
It’s important to be aware of the source of your salmon. Salmon labeled as “Atlantic salmon” is almost invariably farmed. While farmed salmon is readily available, the farming process often involves the use of antibiotics and artificial food colorings to achieve that characteristic pink hue. These practices can introduce undesirable chemical additives into the fish, which is why I consistently lean towards wild-caught options. Making an informed choice about your salmon source not only supports healthier eating but also more sustainable fishing practices.
For more detailed information on selecting the healthiest salmon, you can explore resources like What Type of Salmon is the Healthiest to Eat.
Can You Use Canned Salmon in Patties?
Yes, canned salmon can absolutely be used for salmon patties, and it’s a convenient alternative if fresh or frozen salmon isn’t available. Canned salmon is always pre-cooked and ready to use, requiring only a thorough draining of its liquids before mixing. However, a key difference arises in the binding process: while fresh salmon, when properly minced, binds naturally, canned salmon typically benefits from the addition of a beaten egg. The egg acts as an excellent binder, ensuring your patties hold together perfectly. Although I generally prefer to avoid canned goods for most recipes, this substitution works well if you’re mindful of the additional binder needed.
Crafting Perfect Salmon Patties: A Step-by-Step Guide
Creating these fresh salmon patties is a straightforward process that yields incredibly flavorful results. The key is in the preparation of the salmon itself, ensuring a delightful texture in every bite. Follow these detailed steps to achieve perfectly golden and tender salmon cakes:
- Prepare the Salmon: Begin by placing your fresh salmon fillet (skin removed) on a clean cutting board. Cut and dice the salmon into small, manageable chunks, approximately one centimeter each.
- Create the Binding Base: Divide the diced salmon roughly in half. Take one half and finely mince it. Continue chopping until it forms a very sticky, almost paste-like consistency. This finely minced salmon is crucial for binding the patties without relying heavily on eggs.
- Combine and Season: Transfer both the large salmon chunks and the finely minced salmon to a large mixing bowl. Add your chosen seasonings: smoked paprika, seafood seasoning (Primal Palate is a great choice), salt, and freshly ground black pepper. Incorporate the breadcrumbs, starting with the recommended amount and adjusting as needed.
- Mix Thoroughly: Using clean hands, gently but thoroughly mix all the ingredients. The goal is to combine everything evenly without overworking the salmon. The mixture should feel cohesive and slightly sticky.
- Form the Patties: Divide the salmon mixture into four equal portions. Shape each portion into a patty, about ½ to ¾ inch thick. Ensure they are firm enough to hold their shape during cooking.
- Heat the Pan: Place a frying pan or skillet on medium-high heat. Add the olive oil and allow it to heat up until it shimmers, indicating it’s ready for cooking.
- Cook to Golden Perfection: Carefully place the formed salmon patties into the hot pan. Cook each side for approximately 2-3 minutes, or until they achieve a beautiful golden-brown crust. Be vigilant not to overcook the salmon; a tell-tale sign of overcooking is when white “gunk” (coagulated protein) begins to seep out. The patties should be opaque on the outside but still slightly translucent pink in the very center for optimal moisture and flavor.
- Serve Immediately: Remove the cooked salmon patties from the pan and serve them warm, ideally with the creamy garlic sauce.
The Binding Secret: Eggs or No Eggs?
One of the most common questions when making salmon patties is whether eggs are essential for binding. In this recipe, the answer is a resounding no, thanks to a clever preparation technique. By finely mincing half of the salmon and combining it with larger chunks, the natural proteins in the salmon create a sticky, cohesive mixture that binds together remarkably well on its own. This method leverages the salmon’s inherent properties to form sturdy patties without the need for an additional egg binder. The minced salmon acts almost like a natural glue, holding the larger pieces in place.
While breadcrumbs do contribute to the overall texture, offering that desirable crisp exterior, their primary role isn’t necessarily binding in this specific approach. They absorb excess moisture and create a flavorful crust. However, if you find yourself struggling to form the patties, or if your salmon seems less naturally sticky, a quick fix is always available: a light coating in a beaten egg before frying can provide that extra layer of security, ensuring your patties remain intact throughout the cooking process.
Cooking Methods for Golden Perfection
Achieving perfectly cooked salmon patties means aiming for a beautiful golden-brown crust and a moist, tender interior. The cooking method you choose can influence both the texture and the flavor. Here are a couple of popular methods:
Pan-Frying for a Crispy Exterior
For a classic, crispy salmon patty, pan-frying is the way to go. The right pan is key here. I highly recommend using a stainless steel frying pan or a cast-iron skillet. Both types of pans excel at retaining heat and providing an even surface for an excellent sear, which is crucial for developing that irresistible golden-brown crust. Use a good quality olive oil, or another high smoke point oil, and ensure your pan is heated to medium-high before adding the patties. This initial high heat creates a beautiful crust quickly, sealing in moisture.
Baking for a Lighter Option
If you prefer a hands-off approach or want to minimize oil, baking your salmon patties is an excellent alternative. Simply preheat your oven to 350°F (175°C) and arrange the patties on a baking sheet lined with parchment paper. Bake them for 10-15 minutes, or until they are cooked through and lightly golden. While baking might not produce the same intense crispiness as pan-frying, it offers a healthier, lighter option and still results in delicious, moist patties. Always ensure the internal temperature reaches a safe level for seafood.
Homemade Creamy Garlic Sauce: The Ultimate Companion
No salmon patty experience is complete without a dipping sauce, and this homemade creamy garlic sauce is the perfect complement. Its rich, tangy, and garlicky notes cut through the richness of the salmon, creating a balanced and incredibly flavorful meal. It’s so easy to whip up while your patties are cooking!
- Gather Ingredients: In a small bowl, combine mayonnaise, finely minced fresh garlic, fresh lemon juice, and heavy cream.
- Mix Well: Stir all the ingredients thoroughly until they are well combined and the sauce is smooth.
- Adjust Consistency: The heavy cream is used to thin out the sauce to your desired consistency. Add it gradually, stirring after each addition, until you reach your preferred thickness. Some like it thicker for dipping, while others prefer a drizzle-friendly consistency.
- Serve: Drizzle the creamy garlic sauce generously over your warm salmon patties or serve it on the side for dipping. The bright acidity of the lemon and the pungent garlic are a match made in heaven for the delicate salmon.
Customization and Substitution Ideas
These salmon patties are incredibly forgiving and adaptable, allowing you to tailor them to your dietary needs or flavor preferences. Don’t hesitate to get creative with substitutions and additions:
- Low-Carb Options: If you’re following a low-carb or keto diet, you can easily swap traditional breadcrumbs. A fantastic alternative is 1 tablespoon of blanched almond flour. It provides a similar binding and texture without the added carbs. Remember that coconut flour is much drier, so it’s not a direct 1:1 substitute and would require careful testing to get the right amount. Alternatively, you can omit breadcrumbs entirely; the patties will still bind, though with slightly more effort and a less crisp exterior.
- Add Fresh Herbs: Boost the flavor with a sprinkle of fresh herbs. Finely chopped dill, parsley, chives, or cilantro can add a wonderful freshness to the salmon mixture.
- Vegetable Add-ins: For extra texture and nutrients, consider mixing in finely diced vegetables such as green onions, bell peppers, celery, or grated zucchini (ensure to squeeze out excess moisture from zucchini). These additions bring extra flavor and a pop of color.
- Spice It Up: Experiment with different spice blends. Beyond smoked paprika and seafood seasoning, a pinch of cayenne pepper, a dash of Old Bay seasoning, or a touch of lemon pepper can introduce new dimensions of flavor.
- Sauce Variations: While the creamy garlic sauce is divine, feel free to try other sauces like a simple lemon-dill aioli, a spicy sriracha mayo, or a classic tartar sauce.
Storage and Freezing for Meal Prep
Salmon patties are excellent for meal prepping, offering a quick and healthy option for future meals. Proper storage ensures they remain fresh and delicious.
- Refrigeration: Cooked salmon patties will last in the fridge for 2-3 days when stored in an airtight container. This makes them perfect for packing into lunchboxes or reheating for a speedy dinner.
- Freezing Cooked Patties: For longer storage, you can freeze cooked patties. Allow them to cool completely, then wrap each patty individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to a few months. To reheat, simply thaw them overnight in the refrigerator and then warm them in a pan, oven, or air fryer until heated through.
- Freezing Uncooked Patties: You can also freeze uncooked patties. Form the patties, then place them on a parchment-lined baking sheet and freeze until solid. Once solid, transfer them to a freezer-safe bag with parchment paper between layers to prevent sticking. They can be cooked directly from frozen, though they may require a few extra minutes of cooking time.
Delicious Pairings for Your Salmon Cakes
Salmon patties are incredibly versatile and pair well with a wide array of side dishes. Here are some fantastic ideas to complete your meal:
- Purple Sweet Potato: A colorful and nutritious side.
- Roasted Ranch Potatoes: Crispy, flavorful potatoes that complement the savory salmon.
- Air Fryer Asparagus: Quick, healthy, and perfectly tender-crisp.
- Air Fryer Roasted Potatoes: Another easy potato option with minimal oil.
- Air Fryer Glazed Carrots: A touch of sweetness and vibrant color.
- Creamy Ranch Mashed Potatoes: For a comforting and indulgent side.
- Fresh Green Salad: A simple mixed green salad with a light vinaigrette provides a refreshing contrast.
- Steamed Green Beans: Light and healthy, a classic accompaniment to fish.
- Quinoa or Brown Rice: A wholesome grain base makes for a more substantial meal.
Explore More Salmon Recipes
If you’ve enjoyed these salmon patties, you’re in for a treat with my other salmon recipes. Salmon is a star ingredient that offers endless culinary possibilities. Dive into these other delicious preparations:
- Air Fryer Salmon
- Maple Glazed Salmon
- Keto Parmesan Crusted Salmon
- Salmon Fried Rice
- Pan-Seared Salmon
- Crab Stuffed Salmon
- Smoked Salmon Eggs Benedict
- Traeger Smoked Salmon
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Easy Fresh Salmon Patties
Ingredients
- 1 pound fresh salmon, skin removed I use wild-caught salmon.
- 2 teaspoons Seafood seasoning See notes for homemade option.
- 1 teaspoon smoked paprika
- salt and pepper to taste
- ½ cup breadcrumbs You may need more or less depending on the size of your patties.
- 1 tablespoon olive oil
Creamy Garlic Sauce (Optional)
- ¼ cup mayo
- 2 garlic cloves Minced, ideally using a garlic press.
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons heavy cream Use cream to thin out the sauce to your preferred consistency.
Instructions
- Place the salmon on a cutting board and chop into large chunks about one centimeter each.
- Divide the salmon in half. Finely chop half of the salmon until it is minced and very sticky.
- Combine the large salmon chunks with the finely minced salmon chunks in a large mixing bowl (or continue on your cutting board).
- Add in the spices (smoked paprika, seafood seasoning, salt, pepper) and breadcrumbs. Use clean hands to mix all ingredients together until well combined.
- Form the mixture into 4 uniform patties.
- Heat a frying pan or skillet on medium-high heat with the olive oil.
- When the oil is hot, add the salmon patties to the pan. Cook for 2-3 minutes on each side until golden brown and cooked through. Be careful not to overcook; overcooked salmon will release white protein (gunk) and become dry.
- Remove the salmon patties from the pan and serve immediately.
Creamy Garlic Sauce
- Combine all of the sauce ingredients (mayo, minced garlic, fresh lemon juice, heavy cream) in a bowl and stir until smooth and well blended. Adjust cream to desired consistency.
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Notes
- Homemade Seafood Seasoning: You can create your own seafood seasoning blend using ¼ teaspoon each of onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives. Feel free to use your preferred store-bought seasoning as well.
- Breadcrumb Quantity: The amount of breadcrumbs needed may vary slightly depending on the moisture content of your salmon and the size you form your patties. It’s often helpful to sprinkle them over the mixture and add gradually.
- Binding Without Eggs: As detailed above, mincing half of the salmon helps it bind naturally. The breadcrumbs primarily contribute to a crisp exterior. If you have difficulty binding, coating the formed patties in a beaten egg before cooking can provide extra stability.
- Low-Carb Alternative: For a low-carb option, substitute the breadcrumbs with 1 tablespoon of blanched almond flour. Coconut flour is significantly drier and not a direct substitute; it would require different ratios.
- Preventing Overcooking: Salmon cooks quickly. Aim for an opaque white, beige, or brown exterior, but a slightly translucent pink interior for optimal flavor and moisture. If white protein begins to seep out, the salmon is overcooked and will likely be dry.
- Flavor Boosters: For added flavor, consider incorporating finely chopped onions or green onions into your salmon mixture. Always remember to season with salt and pepper to avoid blandness.
- Canned Salmon Use: If using canned salmon, remember it is already cooked and needs thorough draining. You will likely need to use a beaten egg to help bind the patties.
- No Breadcrumbs/Almond Flour: This recipe has been successfully tested without breadcrumbs or almond flour. The patties will still bind, but may require a bit more careful handling and will not have the same crispy crust.