Packed with fresh flavor, these Salmon Patties are a versatile and healthy option for lunch, as an appetizer, or for your dinner. They’re easy to make with whatever ingredients you have on hand and pack protein into any salad, sandwich, or dinner entrée. Nothing says summer is coming like seafood!
If using canned Salmon, drain and remove any pieces of skin and bones.
If using fresh salmon, clean then pulse in a food processor or chop with a knife until finely chopped.
Add salmon to a large bowl with remaining ingredients except the oil.
Using your hands, mix the ingredients well until everything is mixed completely and there are no large lumps.
Cover and let it sit for 30 minutes in the fridge.
Form 3 tablespoons of the mixture into a 1/2-inch thick patty and set aside on a plate. Repeat with the remaining mix.
Heat the oil in a large skillet over medium heat and then cook the patties, 4-5 at a time until a golden crust forms, about 4 minutes.
Flip them over and fry for another 3-4 minutes or until golden and crispy. (The fresh salmon patties may need to go for an extra minute or two per side. The salmon will turn a light coral opaque color when it is cooked through.)
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Notes
NOTE ON SERVING: I serve these with our easy homemade Dill DipNote: These salmon patties can be stored in an airtight container in the fridge for up to 4 days.