Salmon Patties
Easy salmon patties made with canned salmon, sourdough panko, fresh parsley, and simple seasonings, pan fried until golden and served on a bun or over cabbage slaw.
Ingredients
- 4 (5 oz) cans salmon, drained
- 3 large eggs
- 3/4 cup sourdough panko breadcrumbs
- 2 tsp sazón seasoning
- 3/4 tsp garlic powder
- 2 tbsp fresh parsley, finely chopped
- 3 tbsp shallot, minced
- 1/2 lime, juiced
- 3 to 4 tbsp olive oil, for cooking
- sharp white cheddar cheese, optional, for serving
Instructions
- Add the drained canned salmon to a large mixing bowl. Break it apart with a fork until there are no large chunks.
- Add the eggs, sazón seasoning, garlic powder, sourdough panko breadcrumbs, chopped parsley, minced shallot, and lime juice.
- Mix until everything is evenly combined.
- On a parchment-lined sheet pan, form the mixture into 7 patties, pressing them firmly together.
- Refrigerate the tray for about 20 to 30 minutes to help them firm up before cooking.
- Heat about 3 to 4 tbsp of olive oil in a large nonstick skillet over medium heat. You want a thin layer of oil covering the bottom of the pan.
- Carefully add the salmon patties, working in batches if needed. Cook until golden brown and heated through, about 3 minutes per side. Flip gently to help them hold their shape.
- If desired, add a slice of sharp white cheddar during the last minute of cooking and cover briefly to melt.
Video
Notes
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Make it a salmon burger. Serve on toasted burger buns with melted cheddar, mayo, ketchup, and pickles for a delicious twist on a classic burger.
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Keep it bunless. Serve the patties over a bed of crunchy cabbage slaw with melted cheddar on top for a fresh, satisfying meal.
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Build a hearty lunch plate. Pair with a flavorful grain salad and a generous helping of cabbage slaw for an easy, filling lunch.
