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Fried Salmon Patties on a serving plate with parsley

Skillet Fried Salmon Patties

Julia
These Skillet Fried Salmon Patties are golden brown and crispy on the outside with a flaked salmon center, mixed with creamy mayonnaise (or sour cream), lemon juice, garlic, diced red onion, and bell pepper.
5 from 33 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 12 patties
Calories 121 kcal

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INGREDIENTS
  

  • 1 lbs salmon, trimmed, skinless
  • ½ cup bread crumbs, GF or regular, panko works too
  • ½ cup red onion, finely diced
  • 2 tablespoon sour cream or mayonnaise, we like to use vegan mayonnaise (healthier)
  • 2 teaspoon freshly squeezed lemon juice
  • ½ teaspoon dijon mustard
  • 3 tablespoon parsley, finely chopped
  • 1 pinch salt
  • 1 pinch black pepepr
  • ½ cup bell pepper, red or tricolor, diced small
  • 2 large eggs
  • 1 teaspoon Worcestershire sauce
  • 1 medium garlic clove, or substitute with garlic powder about 1-2 teaspoons
  • 2 tablespoon cooking oil

INSTRUCTIONS
 

  • Dice the salmon fillets or fillet into small pieces (skin removed). Set aside.
    1 lbs salmon
  • In a large skillet, over medium heat, add 1 tablespoon olive or avocado oil. Saute diced red onion and bell peppers. Add garlic and saute for 30 seconds more.
    ½ cup red onion, ½ cup bell pepper, 2 tablespoon cooking oil, 1 medium garlic clove
  • In a large mixing bowl make patty mixture adding salmon, bell peppers, onion, and the rest of ingredients. Season generously with salt and black pepper.
    1 lbs salmon, ½ cup bread crumbs, ½ cup red onion, 2 tablespoon sour cream or mayonnaise, 1 pinch salt, 1 pinch black pepepr, ½ cup bell pepper, 2 large eggs, 1 teaspoon Worcestershire sauce, ½ teaspoon dijon mustard
  • Form the mixture into 12 balls and flatten slightly. These patties are relatively medium sized, not as big as you'd serve in a burger.
  • Place patties in the same pan, add one remaining oil and cook over medium-high heat for 4-5 minutes on each side or until golden brown. Transfer the patties onto a plate lined with paper towels to absorb the excess oil from cooking.
  • Serve hot with chopped parsley, sliced green onions, lemon wedges or lemon zest and your choice of dipping sauce and garnishes. We like mashed potatoes.
    2 teaspoon freshly squeezed lemon juice, 3 tablespoon parsley

VIDEO

NOTES

  • These Skillet Fried Salmon Patties are golden brown and crispy on the outside with a flaked salmon center, mixed with creamy mayonnaise (or sour cream), lemon juice, garlic, diced red onion and bell pepper. The best salmon patties you ever tried!
  • Store cooked but cooled salmon fish cakes in an airtight container in the fridge for up to 3-4 days.
    To freeze, do the same and freeze for up to 2-3 months. But, for best and more fresh results freeze uncooked patties instead (just cook how much you'll eat in one go). Thaw overnight in the fridge and reheat in the pan over medium heat with a little butter and cooking oil. Or alternatively, oven at about 350 F works well for reheating these patties. Usually, in a preheated oven it shouldn't take more than 10-12 minutes to reheat those.

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NUTRITION

Calories: 121kcalCarbohydrates: 6gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 170mgSodium: 71mgPotassium: 133mgFiber: 0.5gSugar: 1gVitamin A: 434IUVitamin C: 16mgCalcium: 18mgIron: 1mg
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