Salmon Patties
Published January 3, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes, plus at least 15 minutes' chilling
- Rating
- Comments
- Read comments
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Ingredients
1 large egg
¼ cup mayonnaise
1 lemon, zested, and 2 tablespoons juice, plus more lemon wedges for serving
¼ cup finely chopped scallions (2 to 3 scallions)
2 tablespoons minced fresh parsley or dill, plus more for serving
1 tablespoon Dijon mustard
½ teaspoon smoked paprika
Pinch of ground cayenne
1 teaspoon kosher salt (such as Diamond Crystal)
¼ teaspoon black pepper
3 (6-ounce) cans boneless, skinless salmon, drained
¾ cup plain panko
¼ cup neutral oil, such as vegetable or canola
Nutritional analysis per serving
8 grams carbs; 105 milligrams cholesterol; 234 calories; 3 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 1 gram fiber; 434 milligrams sodium; 22 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the egg, mayonnaise, lemon zest, lemon juice, scallions, parsley, mustard, smoked paprika, cayenne, salt and black pepper. Add the salmon and panko and mix until combined, breaking up any large chunks of salmon. Refrigerate until the mixture is firm enough to form into patties, at least 15, preferably 30 minutes.
- Step 2
Using a ½-cup measure, scoop out mounds of the salmon mixture and form them into 6 (¾-inch-thick) patties.
- Step 3
Heat the oil in a large skillet over medium-high. When the oil is hot, add the patties and cook, pressing them lightly with a spatula, until browned on the bottom, about 2 minutes. Flip and cook on the other side until browned, 2 minutes more, lowering the heat if necessary to avoid splattering and to prevent the oil from smoking.
- Step 4
Transfer the cooked patties to a plate lined with a paper towel. Serve hot with more dill and lemon wedges on the side.
Private Notes
Comments
Coincidentally I made my mom’s version of these, the one I grew up with and that still evokes waves of nostalgia, last night. She always used canned sockeye salmon—bones, skin, and all, a large, grated onion, beaten egg, parsley, matzah meal, and a secret ingredient—this will sound weird, but I promise it works—a dash of cinnamon, which subtly neutralizes any fishiness while not calling attention to itself. She called them croquettes and they never failed to come out crispy and light.
No need to avoid canned salmon with skin and bones unless you, or someone you're feeding, doesn't care for it. It's more nutritious and tastier than the skinless, boneless stuff.
@Robyn I always read the comments first. Sometimes I don’t prepare the recipe but I learn so much from readers’ tips and comments. And I truly enjoy the little personal stories that are often included in the comments. Thanks everyone for sharing!
Made these after my husband's dental surgery - good choice! Instead of dijon mustard, I used powdered Colman's mustard (without making it into a paste - use 1/2 of the amount called for) and used finely crushed Ritz crackers since I found out too late in the process that I had no panko. I also used this same recipe again to use up leftover Dover sole. Delicious!
My mom made this growing up in the 60s, but pressed into a loaf pan. Instead of mayo, she used at least a 1/2 stick of butter and canned sockeye salmon (only when on sale!!). She served it with with a simple white sauce to which she added sliced hard boiled eggs. Delicious.
Made as directed with regular canned salmon from Costco. They disintegrated immediately in the pan. Served with mayo and lemon. Everyone was happy with the pile of flavored, mostly fried salmon 😋