These easy 6-ingredient salmon patties are a great light meal that both kids and adults will love!
- 1 tablespoon olive oil , plus more for frying
- 1/2 cup finely chopped onion
- 14-15 oz canned or leftover salmon , see Notes
- 2 tablespoons fresh herbs such as dill parsley, basil, chives or combination
- 1 teaspoon salt
- Zest of 1 lemon
- 2 large eggs
- 1 cup bread crumbs (I prefer panko)
Sour cream herb sauce, for serving (optional):
- 1/2 cup sour cream
- 1 tablespoon fresh herbs
- 1 tablespoon fresh lemon juice
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.
- 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.
Calories: 371kcal, Carbohydrates: 23g, Protein: 30g, Fat: 18g, Saturated Fat: 6g, Cholesterol: 179mg, Sodium: 1213mg, Potassium: 483mg, Fiber: 2g, Sugar: 4g, Vitamin A: 512IU, Vitamin C: 5mg, Calcium: 379mg, Iron: 3mg