These easy 6-ingredient salmon patties are a great light meal that both kids and adults will love!
Course Main Course
Cuisine American
Prep Time 5 minutesmins
Cook Time 15 minutesmins
Total Time 20 minutesmins
Servings 4servings
Calories 371
Author Annalise
Ingredients
1tablespoonolive oil, plus more for frying
1/2cupfinely chopped onion
14-15ozcanned or leftover salmon, see Notes
2tablespoonsfresh herbs such as dill parsley, basil, chives or combination
1teaspoonsalt
Zest of 1 lemon
2large eggs
1cupbread crumbs(I prefer panko)
Sour cream herb sauce, for serving (optional):
1/2cupsour cream
1tablespoonfresh herbs
1tablespoonfresh lemon juice
Instructions
Heat olive oil in a skillet over medium heat. Add onion and cook until softened and translucent, about 3 minutes.
Combine onion, salmon, herbs, salt, lemon zest, eggs, and bread crumbs in a large bowl.
Divide into approximately 1/4 cup portions and shape into a flat patty about 1/2 inch thick.
Add enough olive oil to the skillet to generously coat the bottom and place over medium high heat.
Fry patties in batches until golden on both sides, about 3-5 minutes per side.
Serve patties immediately, with the sour cream herb sauce if desired.
To make the sauce, whisk all ingredients together in a bowl. Store leftovers in the fridge.
Notes
NOTES:
You can use either one 14-oz can of traditional salmon (be sure to pick out any large bone pieces) or three 5-oz cans of skinless/boneless canned salmon. You can also use leftover salmon, flaked with a fork.
Dill is my favorite herb to use with salmon. But chives, basil, and parsley are also great options and often I'll use a combination. If using dried herbs, reduce to 2 teaspoons.
Salmon patties can be stored in the fridge for up to 1 week and in the freezer for 1 month or more. To reheat, warm in a greased skillet over medium heat until warmed through.