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Cracker-crusted salmon patties prepared with the cold-set method for a perfectly firm, golden texture.

Crispy Salmon Patties

Rebecca Blumer
A pantry-friendly favorite with a restaurant-quality finish. These salmon patties feature a shatter-crisp golden crust and a tender, flaky center that won't fall apart in the pan.
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Prep Time 10 minutes
Cook Time 30 minutes
Chilling time 30 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 285 kcal

Equipment

  • Medium skillet
  • Large Mixing Bowl
  • Non-stick skillet

Ingredients
 

  • 14-15 oz canned salmon or salmon in packets, well drained
  • 2 Tbsp olive oil, divided
  • 2 Tbsp unsalted butter, divided
  • 1 medium yellow onion, finely diced
  • 1/2 red bell pepper, seeded and diced
  • 1/2 cup Panko bread crumbs
  • 1 large egg, lightly beaten
  • 2 Tbsp mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup parsley, finely minced

Instructions
 

Sauté the aromatics

  • Set a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add the onion and red bell pepper and cook for 7 to 9 minutes, stirring occasionally, until the vegetables are softened and lightly golden. Remove from heat and allow to cool slightly.

Mix and shape

  • In a large bowl, flake the well-drained salmon with a fork, keeping some larger pieces for texture. Add the cooled onion and pepper mixture, Panko bread crumbs, egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and parsley.
  • Gently fold the mixture together until it holds its shape when squeezed. Form the mixture into patties approximately 2 inches wide and 1/3 to 1/2 inch thick.
  • Place the patties on a tray and chill in the refrigerator for at least 30 minutes. This cold-set step prevents the patties from falling apart in the pan.

Pan-sear until golden

  • In a clean non-stick skillet, heat the remaining 1 Tbsp oil and 1 Tbsp butter over medium heat until hot and shimmering. Cook the patties in a single layer for 3 to 4 minutes per side, until deeply golden and crisp. Move to a paper-towel-lined plate before serving.

Notes

Perfect Sizing: Use a biscuit cutter or 1/3 cup measuring cup for uniform patties to ensure even cooking across the batch.
Moisture Control: Drain the salmon thoroughly and chill the formed patties for 30 minutes. This prevents them from falling apart and ensures a better sear.
Reheating Tip: Use a toaster oven or air fryer to reheat leftovers. This preserves the crispy crust, whereas a microwave will make them soft.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 285kcalCarbohydrates: 12gProtein: 22gFat: 16gSaturated Fat: 5gCholesterol: 95mgSodium: 680mgPotassium: 320mgFiber: 1.5gSugar: 2gVitamin A: 1200IUVitamin C: 18mgCalcium: 210mgIron: 1.8mg
Keyword canned salmon, salmon patties, seafood cakes
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