Salmon Patties
Tinned salmon mixed with egg, breadcrumbs and herbs, shaped into patties and pan-fried. Four servings in 25 minutes.
Salmon patties are a tin, an egg and a handful of crumbs. The mixture should hold together when squeezed in your fist and no more, because wet salmon cakes fall apart in the pan.
Drain the salmon and pick out any large bones, though the soft small ones can stay: they are edible and add calcium.
Mix gently. Overworking turns the flakes to paste and the patties go dense.
Fry them over medium heat, not high. The inside is already cooked and only needs warming, and a high flame burns the crumb before the centre is hot. A little mustard in the mix and a squeeze of lemon on top are all the seasoning needed. Canned salmon is rich in flavour and goes a long way. If the mixture feels too wet, add a spoonful of breadcrumbs; if it feels dry and crumbly, a little more egg or a spoon of mayonnaise brings it back.
Questions About Salmon Patties
How long does Salmon Patties take to make?
About 22 minutes in total — 10 minutes of preparation and 12 minutes of cooking. The recipe serves 4.
What are the key tips for making Salmon Patties?
Squeeze the mixture; if it does not hold, add breadcrumbs by the spoonful. Keep the heat at medium so the crumb does not scorch. Chill the patties for 10 minutes before frying if they feel soft.
What should I serve with Salmon Patties?
Mashed potato; Peas; Green salad; Tartare sauce.
How should Salmon Patties be stored?
Keeps in the fridge for up to 2 days. Reheat in a pan for 3 minutes per side.
Is Salmon Patties suitable for a special diet?
This recipe is low-carb and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Salmon Patties?
About 262 kcal per serving, with 21 g protein, 13 g carbohydrate and 14 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Salmon Patties
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Flake the salmon into a bowl, removing any large bones. Add the egg, breadcrumbs, spring onions, mustard and pepper and mix gently.
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Shape into 8 patties about 2 cm thick.
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Heat the oil in a large frying pan over medium heat. Fry the patties for 4 minutes per side until golden.
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Drain on kitchen paper and serve with the lemon.
Tips That Matter
- Squeeze the mixture; if it does not hold, add breadcrumbs by the spoonful.
- Keep the heat at medium so the crumb does not scorch.
- Chill the patties for 10 minutes before frying if they feel soft.
Swaps and Variations
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
What to Serve With It
Mashed potato · Peas · Green salad · Tartare sauce
Keeping and Reheating
Keeps in the fridge for up to 2 days. Reheat in a pan for 3 minutes per side.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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