Q1: What is the absolute secret to making salmon patties that don't fall apart?

This recipe has three built-in secrets! The combination of the cooked potato, the egg, and the mayonnaise creates a fantastic, moist binder that holds the patties together beautifully. The final, crucial step is to chill the formed patties (if you have time) or to handle them gently when you are breading them and placing them in the hot oil.

Q2: Can I use fresh, cooked salmon instead of canned salmon?

Yes, absolutely! This is a fantastic recipe for using up leftover cooked salmon . You will need about 14 ounces (or about 2 cups) of flaked, cooked salmon .

Q3: Can I bake these salmon patties in the oven or an air fryer instead of pan-frying them?

Yes, for a lighter, less-mess version, you can bake or air fry these patties. To bake , preheat your oven to 400°F (200°C). Place the breaded patties on a parchment-lined baking sheet and spray the tops with a little bit of olive oil cooking spray. Bake for about 15-20 minutes, flipping them halfway through, until they are golden brown and crispy. To air fry , place them in a single layer in your air fryer basket and cook at 375°F (190°C) for about 10-12 minutes, flipping halfway through.

Q4: Can I make these salmon patties gluten-free?

Yes, it's very easy to make this recipe gluten-free! Simply substitute the all-purpose breadcrumbs with your favorite gluten-free panko or regular breadcrumbs . All the other ingredients in the recipe are naturally gluten-free.

Q5: What is the best way to reheat the cooked salmon patties?

The absolute best way to reheat the patties and bring back their original crispiness is in an air fryer at 375°F (190°C) for just 3-4 minutes. You can also place them on a baking sheet in a hot 400°F (200°C) oven for about 5-8 minutes, until they are hot and have crisped up again.

The Best Easy & Crispy Salmon Patties

The Best Easy & Crispy Salmon Patties (Old-Fashioned Recipe!)

A classic recipe for savory salmon cakes, or patties, with a rich flavor profile. The cakes are made with a base of canned wild salmon and fluffed baked potato, bound together with an egg and mayonnaise. Crispy crumbled bacon, onions sautéed in bacon fat, Dijon mustard, and lemon zest add layers of flavor. The patties are coated in a mixture of breadcrumbs and Parmesan cheese and then pan-fried in vegetable oil until golden brown and crisp on both sides.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings (12 cakes)
Category: Main Course
Method: Pan-Frying
Cuisine: American

Ingredients

2 strips bacon
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, drained and checked for bones
1 baked or boiled russet potato, peeled and fluffed
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil, for frying

Instructions

Cook the bacon in a skillet until crispy. Remove the bacon to a plate, let it cool, and then crumble it. Reserve the bacon fat in the skillet.
Heat 1 tablespoon of the reserved bacon fat in a small sauté pan over low heat. Add the chopped onions and cook until translucent. Let the onions cool slightly.
In a large bowl, mix together the crumbled bacon, cooked onions, egg, mayonnaise, mustard, sugar, and lemon zest.
Gently mix in the canned salmon, followed by the fluffed potato.
Form the mixture into 12 small patties.
In a separate shallow dish, combine the bread crumbs, grated Parmesan, and pepper to taste.
Coat each salmon patty in the bread crumb mixture.
Heat 1/4 cup of the vegetable oil in a large sauté pan over medium heat.
Working in batches, cook the salmon cakes for about 3 to 4 minutes per side, until golden brown. Add more oil as necessary between batches.
Transfer the cooked cakes to a serving platter and serve immediately.

Notes

Using the rendered bacon fat to cook the onions is a key step that adds a smoky, savory depth of flavor to the cakes.
A cooked potato acts as an excellent binder for the patties, keeping them moist and tender.
It is important to mix the salmon and potato in gently to maintain some texture in the finished cakes.
Cooking the salmon cakes in batches prevents overcrowding the pan and ensures they get a crispy, golden-brown crust.

Find it online: https://cookupjoy.com/crispy-salmon-patties/