old fashioned salmon patties recipe
The Best old fashioned salmon patties recipe
What really makes these patties stand out is how versatile they are. They’re perfect for a casual weeknight meal, a quick lunch, or even a light dinner when you’re short on time. I’ve served them with a simple side of steamed veggies or a fresh salad, and they’ve always been a hit. And let’s not forget the health benefits—salmon is packed with omega-3s, which are great for heart health and brain function, and the whole-grain breadcrumbs add a little extra fiber. It’s a recipe that feels indulgent but actually nourishes you. Plus, it’s easy to prep ahead—make a batch on Sunday and reheat them in the morning, and you’ve got a meal ready without any stress. My family never seems to get tired of them, and that’s the kind of recipe I love.
Classic Old Fashioned Salmon Patties
A flavorful and tender dish featuring pan-seared salmon patties with a creamy tomato-garlic sauce, perfect for a light yet satisfying meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb fresh salmon fillets (about 4 patties)
- 1/2 cup mayonnaise
- 1 egg
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
👨🍳Directions
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1
Preheat oven to 400°F (200°C) if using the baking sheet for crisping. Preheat a non-stick skillet to medium-high heat. -
2
In a food processor, combine salmon fillets, mayonnaise, egg, dill, parsley, salt, black pepper, and paprika. Pulse until well mixed but still slightly chunky. -
3
Divide the mixture into 4 equal patties. Place patties on a non-stick skillet and cook for 4-5 minutes per side until golden brown and cooked through (145°F internal temp). Alternatively, place on a baking sheet lined with parchment paper and bake for 12-15 minutes. -
4
In a saucepan, melt butter and olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Pour in tomato sauce and simmer for 5 minutes. Stir in heavy cream and Parmesan cheese, then cook for another 2 minutes until slightly thickened. Season with salt and pepper. -
5
Serve the salmon patties hot with the creamy tomato-garlic sauce on top.
🔧Equipment
- Mixing bowls
- Food processor or hand mixer
- Non-stick skillet
- Baking sheet (optional, for crisping)
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, press the patties slightly with a glass or spatula while cooking.
- Substitute fresh dill with 1 tbsp dried dill if needed.
- Ensure salmon is fully cooked to avoid any risk of undercooking.
Variations
- Add a sprinkle of lemon zest to the patties for brightness.
- Mix in finely chopped red onion or bell peppers into the dough for added texture.
Watch Video Of How Classic Old Fashioned Salmon Patties Works
❓ Frequently Asked Questions About Old Fashioned Salmon Patties
What is the traditional preparation method for making old-fashioned salmon patties?
Old-fashioned salmon patties are typically made by mixing cooked salmon (usually flaked and seasoned with salt, pepper, and sometimes a touch of lemon zest) with a combination of breadcrumbs, egg, and a bit of mayonnaise or Greek yogurt for binding. The mixture is then formed into patties and pan-fried in butter or oil until golden brown on both sides. Some recipes also include finely chopped onions or capers for added flavor.
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Why do some recipes call for mayonnaise in salmon patties, while others use Greek yogurt or just breadcrumbs?
Mayonnaise adds richness and moisture, helping the patties stay tender and juicy, which is especially important for a classic, old-fashioned texture. Greek yogurt, on the other hand, provides a lighter, slightly tangy bite while still binding the ingredients. Breadcrumbs alone can work but may make the patties denser. The choice often depends on personal preference—mayonnaise gives a creamier consistency, while yogurt or breadcrumbs alone can yield a firmer texture. Some traditionalists skip the mayo entirely, relying solely on the natural juices from the salmon and egg for binding.
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How can you ensure that the salmon patties stay moist without becoming greasy?
To keep salmon patties moist without being greasy, follow these key steps:
1. Use high-quality, fresh salmon – Cold-smoked or fresh salmon works best; avoid overly processed or frozen varieties.
2. Balance the seasoning – Avoid over-salting; too much salt can draw out moisture. Lightly season with salt, pepper, and a touch of lemon zest or herbs.
3. Keep the mixture cool – If the salmon mixture starts to steam or feels too wet, chill it briefly before forming patties.
4. Use a binding agent – Egg or Greek yogurt helps hold the patties together without making them greasy. Mayo can also work if used sparingly.
5. Cook gently – Pan-fry over medium heat in a lightly oiled pan until just golden on both sides (about 3–4 minutes per side). Avoid overcrowding the pan to prevent steaming.
6. Rest before serving – Let patties sit for 2–3 minutes after cooking to let excess moisture redistribute.
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What common ingredients can be added to enhance the flavor of old-fashioned salmon patties?
Classic salmon patties can be elevated with simple additions:
– Fresh herbs – Dill, parsley, or chives (finely chopped) add brightness.
– Acid balance – A squeeze of lemon or a dash of white wine vinegar brightens the flavor.
– Capers or pickles – A few chopped capers or finely diced pickles add tang and texture.
– Onions or shallots – Finely minced onions (sautéed lightly) or shallots add depth.
– Garlic – A tiny amount of minced garlic (or garlic powder) enhances savory notes.
– Mustard – A teaspoon of Dijon mustard mixed into the batter adds a subtle tang.
– Cheese (optional) – A sprinkle of mild cheddar or Gruyère can melt slightly into the patties.
– Miso paste – A pinch of white miso adds umami richness (works well in Asian-inspired versions).
Avoid overcomplicating—stick to 1–2 additions per batch to keep the patties tender and flavorful.
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How do you know when salmon patties are perfectly cooked?
Salmon patties are done when they are golden brown on both sides with a crispy exterior and a slightly firm texture inside. Here’s how to check:
– Color – The edges and top should be deep golden brown (not raw or pale).
– Texture – Press gently with a fork—the patty should hold shape but not be overly firm.
– Internal temperature (optional) – For extra safety, use a meat thermometer to ensure the center reaches 145°F (63°C).
– Sound – Tap the patty lightly—it should sound hollow when fully cooked (like a fried egg).
– Appearance – The filling should be opaque and no longer translucent in the center.
If the patties are slightly undercooked, they’ll continue cooking when served, but overcooking can dry them out. Pan-frying is best for achieving the perfect balance.
