What a way to transform canned salmon! Made with breadcrumbs rather than mashed potato so they’re tender on the inside, and baked rather than fried which means healthier and less cleaning up, this is a very easy Salmon Patties recipe that you can make right now, for dinner tonight!
Fresh salmon is not cheap in Australia. Supermarkets sell it for around $26/kg (that’s $13/lb), Costco sells premium salmon for around $36/kg (Huon salmon, Australia’s premium salmon brand – I was pretty impressed when I saw that) and at my local seafood shop, I pay over $40/kg for salmon.
So I’ve always used canned salmon to make salmon patties. Not because I want to or feel that it’s the best way to make patties. Simply for cost reasons. And also because I think of patties, whether it’s tuna, meat, potato or any other form of patties, as a cost effective everyday meal.
One bite of these Salmon Patties, and any thought of cost effectiveness will fly out the window. These taste SO GOOD. Serve these up to anyone who has wrinkled their nose in distaste at the thought of canned salmon, and I bet you’ll change their mind.
They’re moorish, they’re beautifully seasoned, they’re juicy and tender, studded with flakes of salmon, and a hint of herby freshness from dill. These are so tasty, I’d proudly serve them up as an appetiser at a gathering! (And to all my friends reading this, don’t be surprised if that happens the next time you come over!)
These babies are so golden and crispy on the outside, it’s almost hard to believe they’re baked. But they are, they really are. I do preheat the tray with oil for these, I find that makes a difference when baking things that are low in fat, like these salmon patties. It helps create that beautiful golden crust.
The mixture for the Salmon Patties is pretty straight forward. I start with my usual trick to make extra tender, extra tasty patties / meatballs – grating onion over breadcrumbs. This serves two purposes – 1) the onion juices soaks the breadcrumbs which then expand while cooking, creating little air pockets which makes the patties more tender; and 2) avoids the need to precook the onion, which you have to do if you use chopped onion otherwise you end up with raw bits of onion in the patties.
Then toss in egg to bind it, parmesan for umami (food nerd word for savouriness, the 5th taste sensation), shallots / green onions / scallions (global food language inconsistencies = 🤯), garlic, dill (or other herb, dried or fresh) and canned salmon.
Give it a mix, and this is what you end up with. I know the mixture looks loose and you wonder how on earth the patties will hold together, but they do, they really do. I’ve never had Salmon Patties fall apart on me.
I’m currently going through a Yoghurt Slaw and Cauliflower Puree phase. Read: Trying to cut down on carbs / calories with minimum sacrifice on quality of meals. 😂
But I have to say, they’re a pretty great pairing with these Salmon Patties. You get freshness from the Yoghurt Slaw and low-carb creaminess from the Cauliflower Puree that’s made for smearing over each bite of the Salmon Patties.
Dinner, made from a can of salmon. ❤️ – Nagi x
PS You can, of course, make this with fresh salmon if you happen to be blessed with an abundant supply of them. Tell me all about it, and make me green with envy.
PPS I make these Salmon Patties with canned tuna too. 🙂
PPPS It just dawned on me that I didn’t take a clear shot of the inside of these, after all that talk about how juicy they are on the inside. But there’s a good shot in the video at the end when I cut through a stack of them – it’s below the recipe.
Transform canned salmon into moorish, absolutely irresistible Salmon Patties! Made with breadcrumbs rather than mashed potato so they're more tender on the inside, these are baked, not fried, so they're healthier and there's less cleaning up. But still amazingly golden!! ! Makes 12 patties. Recipe VIDEO below.
- 1 cup Panko breadcrumbs (Note 1 for subs)
- 1 small onion (or 1/2 large), grated
- 1 garlic , minced
- 400 g/ 14 oz canned red or pink salmon , drained (Note 2)
- 2 shallots / scallions / green onions , finely sliced
- 1/3 cup fresh dill , roughly chopped (or 1 tsp dried herbs of choice)
- 2 eggs
- 1/2 cup parmesan , grated or shredded
- 1/4 tsp each salt and pepper
- 2 tbsp vegetable oil
- Oil spray
Preheat oven to 220C/430F standard or 200C/390C (fan forced / convection).
Place breadcrumbs in a bowl. Grate over onion, including juices. Mix onion into breadcrumbs, ensuring all breadcrumbs are soaked. (Note 3)
Add remaining ingredients except salmon. Mix well.
Add salmon. Stir through gently, leaving flakes of salmon (rather than vigorously mixing salmon into tiny pieces).
Scoop up 1/4 cup mixture (level, packed standard ice cream scoop, see Video). Form round patties about 1.5 cm/ 2/3" thick and set aside.
Drizzle oil all over tray. Place in oven for 2 minutes until hot - oil will spread over tray. Tilt tray to spread if needed.
Place patties on tray - DO NOT press down (makes them stick on tray). Spray surface with oil spray.
Bake 15 minutes. Flip, spray surface with oil spray, bake 5 minutes.
Serve with sour cream or yoghurt on the side for dipping / dolloping, and extra fresh dill if desired.
I served mine with cauliflower puree and Yoghurt Slaw - healthy side options! (Note 3)
1. Panko breadcrumbs are Japanese breadcrumbs that are larger than ordinary breadcrumbs. They're readily available nowadays in most supermarkets, in either the Asian section or alongside normal breadcrumbs. They are terrific for making things like patties and meatballs because they make them softer.
SUBSTITUTIONS: Use 1 cup of raw cauliflower rice, crushed rice crackers or almond meal in place of the breadcrumbs. Since publishing this recipe, I've tried these breadcrumb alternatives and have been amazed by how well these worked! While you can tell the difference if you look very closely, you can barely tell the difference in flavour or texture. The almond meal one has, as expected, a mild nutty flavour but it's not noticeable. Use in place of the breadcrumbs and do not change anything else in the recipe.
2. SALMON (& subs): There are two types of canned salmon - pink and red. Red Salmon is more expensive and it has a more intense flavour than pink salmon. I used red salmon in this recipe, because canned red salmon is still far cheaper than fresh salmon and I like the flavour. However, this recipe works just as well with pink canned salmon - and tuna! I use canned salmon in springwater but oil is also fine - drain before use.
I use the entire salmon in the can - skin and bones. The bones are super soft, not even noticeable in these patties.
For FRESH salmon, use 500g/1 lb, sprinkle with salt, pepper and drizzle with oil. Bake at 180C/350F for 20 minutes or until just cooked (or cook on stove), then flake and proceed with recipe.
This recipe can also be made with tuna, sardines or any other canned fish in oil or spring water (I personally would not used flavoured canned fish). Just follow the recipe as is - key is to fold the fish in at the end so you end up with chunks and keeps the patties fluffy, rather than disintegrating into the mixture (which also makes them hard).
3. GRATED ONION - soaking breadcrumbs with grated onion is a technique I use in most meatball/patty shaped things for two reasons: 1) chopped onions need to be cooked separately other you end up with raw onion; and 2) the soaked panko breadcrumbs "puff up" when cooking, which makes the meatball/patties soft on the inside. If you're interested to read what others think, have a browse through the comments in my Italian Meatballs recipe!
4. CAULIFLOWER PUREE: Cauliflower Mash with Browned Butter: Boil cauliflower florets in loads of water for 5 - 8 minutes until soft, then drain and leave to steam dry a bit. Whizz florets with a bit of milk (or cream!) and butter until desired consistency achieved - I made mine like a puree. Season with salt and pepper. For browned butter, melt 50g / 1/4 cup butter in a silver or white saucepan over medium high heat, it will foam then turn brown and suddenly smelly nutty. Take it off the stove immediately, pour into a bowl, leaving behind the black bits on the bottom. Drizzle about 1/2 - 1 tsp on each serving of cauliflower mash.
YOGHURT SLAW: Finely slice cabbage, carrot and red onion, For dressing, mix plain yoghurt, lemon juice, bit of olive oil, salt and pepper to taste. Toss salad in dressing.
5. Nutrition per serving, assuming 4 servings (3 patties per serving):
WATCH HOW TO MAKE IT
LIFE OF DOZER
In my pre-Dozer life, I was hooning around in a little 2 seater convertible. I had to give up my little zippy car not only because he grew out of it, but also because he didn’t like the wind in his eyes.🙄
So I reluctantly upsized to a 4WD. Then he grew even more – his head smooshes on the ceiling of the car, smearing it with filth.
I am not getting another damn car for this damn dog. 😖