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salmon patty, salmon patties

Salmon Patties

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 2 - 4 1x


A quick and tasty use for leftover cooked salmon


  • 10 ounces cooked salmon, flaked
  • 1 small onion, finely diced (1/41/3 cup)
  • 1 egg, beaten
  • 1/2 cup bread crumbs, divided
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried parsley (1 tablespoon fresh)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • olive oil for frying
  • chopped chives for garnish (optional)


  1. In a bowl, combine salmon, onion, egg, 3 tablespoons bread crumbs, mustard, parsley, salt, and pepper
  2. Without overworking the mixture, form into four patties, flattening to about 3/4 of an inch and also pushing in on the sides to make sure the patties are structurally sound
  3. Coat the patties with the remaining breadcrumbs
  4. Add 2 tablespoons olive oil to a frying pan, over medium high heat
  5. Add the salmon patties, reduce heat to medium, cooking until golden brown, 2 – 3 minutes
  6. Turn the patties (I like to use two spatulas when turning delicate things, place one underneath, and then a second spatula over the top to gently flip it and ease it back into the pan; it also keeps the oil from splashing because the patty doesn’t plop back into the pan) and add more olive oil if necessary, cooking until the second side is golden


For my “lazy woman’s hollandaise sauce” mix 2 tablespoon mayo (I like Best Foods or Hellmans) with 2 tablespoons Dijon mustard