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These salmon patties have been my go-to dinner savior for years! I started making them when my kids were little and money was tight - now they're still requesting them even though they're grown. They come together so fast with stuff I usually have in my pantry and honestly taste better than fancy restaurant crab cakes. My daughter's boyfriend even asked for the recipe last week said they reminded him of the ones his grandma used to make. Nothing beats that crispy outside and tender middle especially with a big squeeze of lemon on top.
Why These Are Always A Hit
You won't believe how easy these are to throw together on busy nights. I've made them so many times I don't even measure anymore. They're one of those recipes that just works whether you're cooking for picky kids or trying to impress guests. The outside gets all golden and crispy while the inside stays perfectly moist. My husband says they're better than his mom's but don't tell her I said that!
What You Need From Your Kitchen
- Canned Salmon: Keep that juice it adds so much flavor
- Bread: Fresh crumbs work way better than the store-bought stuff
- Green Onions: Just gives that perfect mild onion taste
- Bell Pepper: I love the crunch and color it adds
- One Egg: Holds everything together like glue
- Fresh Garlic: Please don't use the jarred stuff here
- Fresh Dill: Makes such a difference trust me
- Basic Seasonings: Just paprika salt and pepper keep it simple
- Fresh Lemon: Both zest and juice really wake up the flavors
- Olive Oil: For getting that perfect golden crust
Let's Make Some Patties
- Getting Started
- Break up your salmon in a big bowl don't worry about those little bones they'll mash right up. Mix in everything else but go gentle you don't want to pack it too tight.
- Shape Your Patties
- I make mine about the size of my palm. Don't squish them too much or they'll get dense. You should get about 8 good-sized ones.
- Quick Chill
- Pop them in the fridge for a bit this is my secret for patties that don't fall apart. Perfect time to clean up and get your sides ready.
- Time to Cook
- Get your pan nice and hot with some olive oil. Cook them about 4 minutes each side until they're golden brown and crispy. I usually do a test bite to make sure they're perfect!
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A Little Family Story
My grandma used to make these during Lent when I was little. She'd save up her pennies to buy canned salmon and make a huge batch for the whole family. Now I make them year-round and each time I do the smell takes me right back to her tiny kitchen. She'd be so tickled to know her great-grandkids are gobbling them up just like I used to.
Tips For Perfect Patties
After making these hundreds of times I've learned a few tricks. Don't skimp on the breadcrumbs but don't use too many either you want them just right. Make sure all your patties are about the same size so they cook evenly. And here's my best tip let the pan get hot enough before you start cooking that's what gives you that amazing crispy outside.
What To Serve With Them
We love these with all kinds of sides. My kids pile on the tartar sauce but I like mine with just a squeeze of lemon. A simple salad on the side makes it feel like a restaurant meal. When I'm really hungry I'll make some mashed potatoes too the patties are perfect for soaking up extra gravy. Last week I served them with roasted broccoli and my picky nephew actually asked for seconds!
Saving Some For Later
These patties keep really well in the fridge for a few days if they last that long at your house! Just warm them up in a pan to get that crust crispy again. I've started making double batches and freezing them raw between wax paper they're perfect for busy nights. Just thaw and cook whenever you need a quick dinner.
Picking The Best Salmon
Don't feel bad about using canned salmon it's actually super nutritious and way cheaper than fresh. I look for wild-caught when it's on sale but honestly any kind works great. Those little bones might look scary but they're totally soft and full of calcium my kids never even notice them. Just remember to drain it well but save a bit of that juice it adds so much flavor to the patties.
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Frequently Asked Questions
- → Why keep some liquid from the can?
The liquid helps bind the patties and adds flavor. Too much makes them wet, too little makes them dry.
- → Can I use fresh salmon?
Yes, cook and flake about 2 cups fresh salmon. Let it cool before mixing with other ingredients.
- → Why chill the patties?
Chilling helps them hold together when cooking. Skip this step and they might fall apart in the pan.
- → How do I store leftovers?
Keep in fridge up to 3 days. Reheat in skillet to crisp them up again.
- → What can I serve with these?
Try them with tartar sauce, salad, rice or on sandwich buns. Lemon wedges brighten them up nicely.