Salmon Patties are usually prepared from canned salmon. Once you combine the essential ingredients to prepare the salmon mixture, I prefer to pan fry the salmon patties. You can serve the salmon patties as a main course accompanied with your favorite side orders like vegetables, mashed potatoes, fries, hush puppies, or coleslaw. They can also be served on a bun (salmon burger) topped with tartar sauce, lettuce, and tomatoes.
I love to learn the various methods of preparing a meal, using the same food item, from different regions or countries. For example, my mother-in-law, who lived in Alabama, makes salmon patties from canned salmon while my mother, who was raised in Puerto Rico, stews the canned salmon. Both are delicious and nutritional meals.
Describing Canned Salmon!
This is a 14.75-ounce can of Wild Alaska Pink Salmon, which contains bones and skin. They have fewer contaminants compared to fresh farmed salmon. They are also rich in omega 3 fatty acids and provide a significant source of protein, calcium and Vitamin B12. This is the Northern Catch brand, but you purchase the brand of your preference.
Breaking Apart the Canned Salmon!
Drain the liquid from the can before placing the salmon into a bowl.
With a fork, break apart the salmon into small pieces.
Preparing the Salmon Mixture!
Add the following ingredients to prepare the salmon mixture: ¼ cup finely chopped onions, 1 tablespoon corn meal,
¼ cup plain bread crumbs, 1½ teaspoons garlic powder,
⅛ teaspoon black pepper, 1 beaten egg, and 1 tablespoon freshly squeezed lemon juice.
With your hands, mix all the ingredients until well blended.
The salmon mixture should have a moist texture. You don’t want it to be too dry or too wet. If too wet, add more bread crumbs and if too dry, add more lemon juice.
The salmon mixture has the right consistency when it holds together and does not fall apart.
Shaping the Salmon Mixture into Patties!
Measure at least ½ cup of the salmon mixture.
With your hands, shape into a patty, approximately 3½-inch wide and 3/8-inch thick. As they are formed, place them on a lightly oiled plate. My husband prefers the patties larger in size and thinner (4-inch wide and ¼-inch thick). This recipe will make at least 4 to 5 salmon patties.
NOTE: Brush some extra virgin olive oil on top of a plate to prevent the patties from sticking when tranferred to the skillet for pan frying.
Cover plate with plastic wrap and refrigerate for 15 to 30 minutes to firm up before pan frying.
Pan Frying the Salmon Patties!
In a skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Place the salmon patties into skillet, leaving sufficient space between them to crisp up nicely. I will be pan frying the patties in two batches. Cook for 5 to 7 minutes or until golden brown.
Carefully, turn them over to the other side and continue cooking for another 5 to 7 minutes or until they are golden brown.
The salmon patties are done when they are golden brown on both sides. Remove from skillet and serve them while they are still warm. Repeat this process for the second batch of salmon patties.
Serving the Salmon Patties!
You can serve the Salmon Patties as your main course accompanied with your favorite side orders like vegetables, mashed potatoes, fries, hush puppies, or coleslaw. The Salmon Patties have an outer crispiness with a creamy texture inside.
You can also serve the Salmon Patties on a bun topped with tartar sauce, lettuce, and tomatoes. You can spread different toppings on the Salmon Patties like our popular mayo-ketchup sauce or a creamy avocado sauce.
Click on the button below to watch my YouTube video on How to Prepare Salmon Patties!
Recipe and Nutritional Facts!
Nutrtional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Salmon Patties (Tortitas de Salmón)
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
Salmon Patties made from canned salmon. The salmon patties are pan fried until they are golden brown on both sides, creating an outer crispiness with a soft texture inside. They can be served as your main course accompanied with your favorite side orders or served on a bun topped with tartar sauce, lettuce and tomatoes.
Ingredients
- 1 can (14.75 ounce) Wild Alaska Pink Salmon
- ¼ cup finely chopped onions
- 1 tablespoon corn meal
- ¼ cup plain bread crumbs
- 1½ teaspoons garlic powder
- ⅛ teaspoon black pepper
- 1 beaten egg
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil for pan frying
- 1 teaspoon extra virgin olive oil to brush on top of large plate
Instructions
- Drain liquid from can and release salmon into a bowl. Break apart the salmon into small pieces with a fork.
- Add the rest of the ingredients, except for the olive oil, in bowl with salmon. With your hands, mix all the ingredients until well blended. The salmon mixture should have a moist texture, and it should hold together without falling apart.
- Lightly brush extra virgin olive oil on top of a large plate.
- Measure at least ½ cup of the salmon mixture, and shape into a patty, approximately 3½-inch wide and 3/8-inch thick. As they are formed, place them on the lightly oiled plate.
- Cover plate with plastic wrap and refrigerate for 15 to 30 minutes to firm up before pan frying.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Arrange the salmon patties into skillet, leaving sufficient space between them to crisp up nicely. Cook until golden brown for approximately 5 to 7 minutes.
- Flip them over and pan fry for another 5 to 7 minutes or until they are golden brown.
- Serve the salmon patties while they are still warm.
Notes
Shape the salmon mixture to the size of your preference. Some individuals prefer the salmon patties larger in size and thinner (4-inch wide and ¼-inch thick).
The prep time does not include the 15 to 30 minutes of refrigeration.
- Category: Fish
- Method: Pan Frying
- Cuisine: Southern
Keywords: Salmon Patties, Salmon Burgers
