Description
This grandma’s old fashioned salmon patties recipe is an easy dinner idea, bringing back comforting memories with golden, crispy edges and a creamy, zesty lemon-dill core. It transforms simple pantry staples into a delicious, family-approved meal perfect for weeknights.
Ingredients
- 15 oz canned salmon, skinless and boneless, thoroughly drained
- 1 cup Panko breadcrumbs, for mixture
- 0.5 cup Panko breadcrumbs, for coating
- 1 large egg, lightly beaten
- 0.25 cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon minced shallot
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 0.25 cup vegetable oil, for frying
- 4 oz full-fat cream cheese, softened
- 1 tablespoon fresh dill, finely chopped
- 0.5 teaspoon lemon zest, finely grated
- 1 teaspoon fresh lemon juice
- Pinch sea salt, for core mixture
- Pinch black pepper, for core mixture
Instructions
- Prepare Salmon Mixture: Flake drained salmon. Add 1 cup Panko, egg, parsley, shallot, garlic powder, 0.5 teaspoon pepper, and 1 teaspoon salt. Mix until just combined; (if dry, add 1-2 Tbsp liquid or mayo). The mixture should be cohesive.
- Make Cream Cheese Core: In a small bowl, combine softened cream cheese, 1 tablespoon dill, lemon zest, lemon juice, pinch salt, and pinch pepper. Mix until smooth and well incorporated.
- Form the Patties: Divide salmon mixture into 8 portions. Flatten one disc; place 1 tablespoon cream cheese ball in center. Enclose core with salmon, reshape into a 2 cm (0.75 inch) patty. Repeat for all patties. Chilling helps patties hold their shape.
- Coat the Patties: Place 0.5 cup Panko in a shallow dish. Dredge each patty, pressing for an even coating to achieve a crisp exterior and seal the filling.
- Pan-Fry the Patties: Heat 0.25 cup oil in a large non-stick skillet over medium heat until shimmering. Place 3-4 patties (do not overcrowd). Cook 4-5 minutes per side until deeply golden, crispy, and 63 degrees C (145 degrees F) internal temperature. Drain and repeat for remaining patties.
Notes
Avoid overmixing the salmon patties to prevent toughness. Ensure salmon is thoroughly drained to prevent patties from falling apart. Cook in batches to prevent overcrowding the pan and ensure crispness. For dietary needs, consider gluten-free Panko, plant-based cream cheese, or almond flour. A fresh squeeze of lemon or a dash of hot sauce can boost flavor.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty (100 g)
- Calories: 320 calories
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 80 mg