Easy Leftover Salmon Patties
These crispy-on-the-outside, tender-on-the-inside salmon patties transform leftover salmon into a delicious new meal. Seasoned with fresh herbs and lemon, they’re bound with just enough breadcrumbs and egg for the perfect texture.
Ingredients
- 2 cups leftover cooked salmon flaked
- 1/3 cup panko breadcrumbs or regular breadcrumbs
- 2 large eggs lightly beaten
- 1/4 cup finely diced bell pepper any color
- 1/4 cup finely diced onion
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh chopped herbs dill, parsley, or chives work beautifully
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 3 tablespoons olive oil or butter for frying
- Lemon wedges for serving
Instructions
- Prepare the salmon mixture. In a large bowl, gently flake the leftover salmon with a fork, removing any skin or bones you might find. Be careful not to over-flake—some texture is desirable.
- Add the binding ingredients. To the flaked salmon, add the beaten eggs, mayonnaise, and Dijon mustard. These ingredients help hold the patties together while adding moisture and flavor.
- Incorporate the vegetables and seasonings. Add the diced bell pepper, onion, fresh herbs, garlic powder, salt, and pepper to the mixture. The vegetables add crunch, color, and nutrition.
- Finish with breadcrumbs and lemon. Sprinkle in the panko breadcrumbs and lemon juice, then gently fold everything together until just combined. Avoid overmixing, which can make the patties dense.
- Form the patties. Using your hands, shape the mixture into 8 equal-sized patties about 1/2-inch thick. If the mixture feels too wet, add a bit more breadcrumbs; if too dry, add a touch more mayonnaise.
- Chill the patties. For best results, place the formed patties on a plate and refrigerate for 15-20 minutes to help them firm up. If you’re short on time, you can skip this step, but the patties may be slightly more delicate to handle.
- Heat the cooking fat. In a large non-stick skillet, heat the olive oil or butter over medium heat until shimmering but not smoking.
- Cook the patties. Carefully place the patties in the hot pan, leaving space between them. Cook for 3-4 minutes per side until golden brown and heated through. Work in batches if necessary to avoid crowding the pan.
- Drain and serve. Transfer the cooked patties to a paper towel-lined plate to remove excess oil, then serve immediately with lemon wedges and your favorite sauce.
Notes
- The texture of your leftover salmon matters. If it’s very moist or was served with a sauce, you might need to add extra breadcrumbs to achieve the right consistency.
- These patties freeze beautifully! After shaping, place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
- The patties can be formed up to 24 hours in advance and kept covered in the refrigerator until ready to cook.
- For a lighter version, you can bake these patties at 400°F (200°C) for about 10 minutes per side instead of pan-frying.