Salmon Patties from Canned Salmon
These Easy Salmon Patties use lots of dried spices and lemon zest to turn canned salmon into a flavorful, nutrient-rich weeknight meal or appetizer.
Ingredients
- 1 egg
- 1 teaspoon grated lemon zest
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- ¼ teaspoon ground black pepper
- 1 can salmon, drained 14.75 ounces
- ½ cup panko breadcrumbs
- ¼ cup minced red bell pepper
- ¼ cup sour cream
- 1 tablespoon all-purpose flour
- 3 tablespoons olive oil for frying
- 1 batch Sauce for Salmon Patties OR
- 1 batch Homemade Tartar Sauce for serving (optional)
Instructions
- Place egg, lemon zest, onion powder, garlic powder, salt, paprika, cayenne, and black pepper in large bowl and whisk until smooth.
- Add salmon, breadcrumbs, red pepper, sour cream and flour and gently mix with fork until just combined.
- Line small rimmed baking pan with parchment paper. Form salmon mixture into generous 1/4-cupful patties that about 1/2-inch thick. Place on prepared pan and chill at least 30 minutes.
- Preheat oven to 350 degrees F. Heat oil in large nonstick skillet over medium heat. In batches if necessary, add patties and cook 4 to 6 to minutes or until golden brown, turning once halfway through cooking.
- Transfer patties to small rimmed baking pan (you can use the one from earlier, just remove the parchment) and transfer to oven. Bake 4 to 6 minutes or until patties reach 165 degrees F in the center. Serve with Sauce for Salmon Patties, if desired.
Notes
Want to use fresh salmon? Try our Salmon Cakes From Fresh Salmon - a recipe specifically designed for canned salmon.
Serving: 2patties, Calories: 382kcal, Carbohydrates: 10g, Protein: 28g, Fat: 26g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.03g, Cholesterol: 153mg, Sodium: 774mg, Potassium: 474mg, Fiber: 1g, Sugar: 2g, Vitamin A: 864IU, Vitamin C: 13mg, Calcium: 365mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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