Salmon Patties
These easy canned salmon patties are crispy, flavourful, and ready in under 30 minutes. Perfect for a quick weeknight dinner or meal prep! Made with pantry staples, they're a budget-friendly, high protein meal you’ll want to make on repeat.
Servings: 8 patties
Calories: 177kcal
Ingredients
- 14.75 ounce can pink salmon, drained, bones and skin removed
- ¼ cup all-purpose flour
- ¼ cup cornmeal
- ¼ cup mayonnaise
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup vegetable oil or any cooking oil with high smoke point like avocado oil
Instructions
- In a large mixing bowl, combine the salmon, cornmeal, flour, mayonnaise, egg, garlic powder, onion powder, salt and pepper.
- Form the salmon mixture into 8 patties and place on a large plate or baking sheet.
- In a large skillet, heat the cooking oil over medium heat. Once the oil is hot, evenly space the salmon patties in the skillet and cook until both sides are golden brown, about 3-4 minutes per side. You may need to do this in batches; if so, you may want to turn down the heat for the second batch as the oil will be very hot.
- Transfer the cooked patties to a clean plate lined with paper towel.
- Serve warm with lemon wedges and sriracha mayo or tartar sauce, as a burger, or on salad. Store leftover patties in an airtight container in the refrigerator and eat within 4 days.
Notes
- Canned salmon: to save time, you can also find canned varieties that come with the bones and skin removed, but they tend to be a bit more expensive.
- Cooking oil: choose a neutral oil with a high smoke point like vegetable, canola or avocado oil.
- If salmon mixture is too wet: add 1 tablespoon of cornmeal at a time until patties form nicely.
- If salmon mixture is too dry: add 1 tablespoon of mayo at a time, or another egg, until the mixture is moist but holding the patty shape.
- To freeze: cool completely and store in a single layer in a freezer bag, removing as much air as possible. You can also layer them with parchment paper in between. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- To reheat: heat in the microwave for 1 minute or until fully heated through, or in the air fryer at 350°F for 4-5 minutes or until heated through.
- Sriracha mayo dip: whisk together a ½ cup of mayo, 1½ teaspoons rice vinegar and 1-2 tablespoons of sriracha. Add more sriracha, if necessary, until you achieve your desired level of heat.
Nutrition
Calories: 177kcal | Carbohydrates: 7g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 397mg | Potassium: 208mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 69IU | Vitamin C: 0.03mg | Calcium: 154mg | Iron: 1mg
