Description
These Easy Salmon Patties with Lemon are a quick and flavorful dish perfect for a nutritious meal. Made with fresh skinless salmon, panko bread crumbs, aromatic herbs, and a hint of tangy lemon zest, these patties are pan-fried to a golden crisp on the outside while tender and moist on the inside. Served with lemon wedges, they make an ideal appetizer, lunch, or dinner option that’s both simple to prepare and satisfying.
Ingredients
Scale
Salmon Patties
- 1 1/4 lbs skinless salmon
- 1 cup panko bread crumbs, divided
- 2 1/2 Tbsp minced fresh parsley
- 2 green onions, chopped (about 1/3 cup)
- 1 garlic clove, minced (1 tsp)
- 3 Tbsp mayonnaise
- 1 1/2 tsp lemon zest
- 1 tsp dijon mustard
- 3/4 tsp old bay seasoning
- 1 egg yolk
- Salt and freshly ground black pepper to taste
For Frying
- 6 Tbsp olive oil, divided
For Serving
- Lemon wedges
Instructions
- Prepare Salmon: Using a sharp knife, coarsely chop the skinless salmon into approximately 1/4-inch pieces to achieve a texture similar to sausage meat. Alternatively, pulse the salmon in a food processor in quick bursts in three batches to avoid overprocessing and preserve texture.
- Make Mixture: In a large bowl, mix together 1/4 cup panko bread crumbs, minced fresh parsley, chopped green onions, minced garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, salt (1/2 teaspoon), and freshly ground black pepper (1/4 teaspoon) until well combined.
- Add Salmon: Add the chopped salmon to the seasoned mixture and gently toss to coat all pieces evenly without breaking them down further.
- Form Patties: Scoop out the mixture in 1/3 cup portions to make 8 equal-sized patties. Spread the remaining 3/4 cup panko bread crumbs in a shallow dish and press each patty into the crumbs to evenly coat both sides, shaping them into 3-inch diameter rounds.
- Heat Oil: Heat 3 tablespoons of olive oil in a large non-stick skillet over medium-high heat until the oil is hot but not smoking.
- Cook First Batch: Place four salmon patties in the hot skillet. Tilt the pan occasionally to help the oil coat the bottom of the patties, preventing sticking. Fry the patties for about 2 minutes on the first side until golden brown.
- Flip and Cook Second Side: Carefully flip the patties and cook for another 2 minutes until the second side is golden and the patties are cooked through.
- Drain and Repeat: Remove the cooked patties and place them on paper towels to drain excess oil. Add the remaining 3 tablespoons of olive oil to the skillet and repeat frying with the remaining four patties.
- Serve: Serve the warm salmon patties immediately with lemon wedges to squeeze over just before eating for a bright, fresh flavor.
Notes
- Make sure not to overprocess the salmon in the food processor; quick pulses preserve texture.
- Adjust seasoning according to taste; add more Old Bay seasoning for extra spice.
- Use fresh parsley and lemon zest for the best flavor.
- Salmon patties can be kept warm in a low oven while finishing the second batch.
- Serve with a side salad or steamed vegetables for a complete meal.
