These salmon patties are impressive, but easy to make with just five ingredients you may already have on hand.
How to Make Salmon Patties
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Salmon Patty Ingredients
These are the simple ingredients you'll need to make this salmon patty recipe:
· Salmon: This easy recipe starts with a can of canned salmon.
· Bread crumbs: Use store-bought bread crumbs or make your own at home.
· Onion: You'll need ¼ cup chopped onion for flavor and texture.
· Egg: An egg lends moisture and helps bind the patty together.
· Olive oil: Fry the salmon patties in olive oil.
How Do You Make Salmon Patties?
Here's a brief overview of what you can expect when you make salmon patties at home:
1. Drain the salmon and reserve the liquid.
2. Add the crumbs, onion, and egg to the salmon. Shape into patties.
3. Cook the patties in oil until golden brown.
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How to Store Salmon Patties
Store your leftover salmon patties in a shallow, airtight container in the refrigerator for up to three days. The best way to reheat them is in a skillet on the stove (to re-crisp them), but you can use the microwave in a pinch.
Can You Freeze Salmon Patties?
Yes! But it's best to freeze the salmon patties before cooking them. Form the patties, then flash freeze them on a baking sheet. Transfer the frozen patties to a freezer-safe container and freeze for up to three months. Thaw the patties in the refrigerator, then cook them according to the recipe.
Allrecipes Community Tips and Praise
"These were so easy to make and tasted really good in return," according to one Allrecipes community member. "I used crushed Ritz crackers instead of bread crumbs and some of my favorite seasonings. Definitely a recipe that I will use over and over again for salmon patties."
"I love them, but I add a touch of garlic," says trishaanne1012. "I can eat the leftovers straight from the fridge. I would eat them every day if I could."
"Delicious," raves Melplus04. "I added a chopped jalapeño to the mix and it was a hit!"
Editorial contributions by Corey Williams.
