Fresh Salmon Patties
These fresh salmon patties are made with broiled salmon, sautéed vegetables, and bold seasoning for a smoky, savory flavor. They’re tender on the inside, golden on the outside, and a perfect way to switch up regular salmon dinners.
Ingredients
- 1 lb fresh salmon fillet
- ½ cup red bell pepper finely diced
- ½ cup onion finely diced
- ¼ cup fresh parsley finely chopped
- ¾ cup breadcrumbs plus more if needed
- ⅓ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- ½ teaspoon liquid smoke
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 tablespoons oil or butter for cooking
Instructions
Broil the Salmon
- Preheat oven to broil.
- Place salmon on a lined baking sheet and broil for 6–8 minutes, or until just cooked through and flaky.
- Remove and let cool slightly, then gently flake into chunks.
Sauté the Vegetables
- Heat 1 teaspoon oil in a skillet over medium heat.
- Sauté diced onion and red bell pepper for 3–4 minutes, until soft and fragrant.
- Remove from heat and let cool slightly.
Mix the Salmon Patties
- In a large bowl, combine flaked salmon, sautéed vegetables, parsley, breadcrumbs, mayonnaise, Worcestershire sauce, liquid smoke, Old Bay, Cajun seasoning, smoked paprika, salt, and pepper.
- Gently mix until just combined. Do not overmix.
Form the Patties
- Shape mixture into 6–8 patties.
- If mixture feels loose, add breadcrumbs 1 tablespoon at a time until it holds together.
Cook the Patties
- Heat 2 tablespoons oil or butter in a skillet over medium heat.
- Cook patties for 3–4 minutes per side, until golden brown and crispy.
- Flip carefully.
Notes
Notes
- Keep some salmon chunks intact for the best texture.
- Liquid smoke is potent — don’t overdo it.
- Medium heat gives you the best crust without burning.
Serving Suggestions
- Serve with homemade tartar sauce
- Pair with a side salad and homemade ranch
- Add mashed potatoes for a cozy dinner