Salmon Patties Recipe Canned Salmon

I truly believe that canned salmon patties are one of the most underrated weeknight meals. This recipe for salmon patties recipe canned salmon takes that simple classic and gives it a delicious upgrade with a creamy lemon-herb cheese center.

You get a crispy, golden exterior that yields to a warm, molten center in every bite. These simple canned salmon patties are truly elevated into something special that even my picky eater loves, proving that easy home cooking can still be gourmet without a lot of fuss. This version of the salmon patties recipe canned salmon is fast enough to make after a busy day, making it a new favorite for easy family dinners.

Ingredients

Here’s everything you need to make these delicious stuffed salmon patties:

• 425g (15 oz) Canned Pink or Red Salmon: Choose high-quality salmon, like Sockeye (red) or Pink Salmon, for the best flavor and texture in your canned salmon patties. Ensure you drain the liquid thoroughly to prevent soggy patties; a fine mesh sieve works best. While bones and skin are edible and high in calcium, feel free to remove them if preferred.
• 1 Large Egg: Lightly beat the egg before adding it to the mixture; it acts as the primary binder for the patties. The egg helps hold the salmon and breadcrumbs together so they don’t fall apart during cooking.
• 75g (3/4 cup) Panko Breadcrumbs: Panko creates a lighter, crispier texture than standard breadcrumbs both inside and on the exterior. Use extra panko for dusting the patties before frying for an extra crunchy crust. For a gluten-free alternative, replace panko with finely ground gluten-free breadcrumbs or cornmeal.
• 1 Small Shallot and 2 Cloves Garlic: Finely mince the shallot and garlic; this ensures even distribution of flavor without large chunks. Avoid substituting onion for shallots in this recipe; shallots offer a milder, sweeter flavor that complements the salmon better.
• 30g (1/4 cup) Fresh Parsley, finely chopped: Use fresh flat-leaf parsley for bright, grassy notes that cut through the richness of the salmon and cheese. Dried parsley is not a good substitute for fresh here; its flavor is too weak and dry for the mixture.
• Seasonings: 5g (1 tsp) Smoked Paprika, 2.5g (1/2 tsp) Fine Sea Salt, 1.25g (1/4 tsp) Black Pepper: Smoked paprika adds a depth of flavor that complements the salmon beautifully without overpowering it. Adjust the salt and pepper to taste; remember canned salmon may already have some sodium.
• 120g (4 oz) Cream Cheese, softened: Ensure the cream cheese is fully softened to room temperature for smooth mixing of the filling ingredients. Use full-fat cream cheese for the best melt and creamy texture; low-fat may become watery.
• Filling Seasonings: Zest of 1/2 Lemon, 15g (2 tbsp) Fresh Dill, 15g (2 tbsp) Fresh Chives, pinch of salt and pepper: Fresh dill is essential for pairing with salmon and lemon; do not use dried dill here if possible. Lemon zest brightens the filling significantly; only use the yellow part of the peel, avoiding the bitter white pith.
• 60ml (4 tbsp) Vegetable Oil, for frying: Use a neutral oil like canola, vegetable, or grapeseed oil for frying. Ensure the oil is hot before adding the patties to achieve a crispy exterior and prevent sticking.

Instructions

Proper preparation ensures a successful salmon patties recipe canned salmon. Follow these steps for perfect results every time.

1. Prepare the Canned Salmon and Forming Mixture

   Drain the canned salmon thoroughly, pressing out as much liquid as possible with a spoon or your hands. I always press the canned salmon in a fine mesh sieve for a few minutes to get out as much water as possible; this extra step is key for a crispy exterior and preventing the patties from falling apart.

   Transfer the flaked salmon to a medium bowl and add the beaten egg, panko, minced shallot, minced garlic, chopped parsley, smoked paprika, salt, and pepper. Mix gently with your hands or a fork until just combined, being careful not to overwork the mixture or the patties will be tough. Divide the mixture into 8 equal portions.

2. Make the Creamy Lemon-Herb Filling

   In a separate small bowl, combine the softened cream cheese, lemon zest, fresh dill, and fresh chives. Add a pinch of salt and pepper to the filling mixture and stir until everything is smooth and fully incorporated.

   This step is crucial for achieving the smooth, molten center in the finished patties. You can prepare this mixture ahead of time and keep it in the fridge until you’re ready to fill the patties.

3. Shape and Fill the Patties

   Take one portion of the salmon mixture and flatten it slightly in your palm to create a disc shape. Create a small, shallow well in the center of the disc to hold the filling.

   Place 1.5-2 tablespoons of the cream cheese filling into the well, then carefully fold the edges of the salmon mixture over the filling to completely seal it inside. Ensure the filling is fully enclosed within the patty before shaping it into a compact disc. Repeat this process for all 8 portions.

4. Cook the Stuffed Salmon Patties

   Heat the vegetable oil in a large non-stick skillet over medium heat until it shimmers. Carefully place 3-4 patties in the skillet, ensuring not to overcrowd the pan, which would lower the oil temperature.
   Cook for 4-5 minutes per side, turning gently, until they are golden brown and crispy on the outside. If the patties stick to the pan when you try to turn them, wait another 30-60 seconds before flipping. This allows the crust to form and release naturally from the pan.

5. Drain and Serve Immediately

   Transfer the hot patties to a wire rack lined with paper towels to drain excess oil, which keeps the exterior crispy. For a visually appealing close-up, cut one patty in half to expose the molten, creamy lemon-herb cheese center.

   Serve these delicious salmon patties recipe canned salmon immediately with lemon wedges and extra fresh dill for garnish. These also work well as a high-protein snack for healthy eating or a quick meal prep solution.

Customizing Your Stuffed Patties and Toppings

Once you master this basic salmon patties recipe canned salmon, it’s easy to customize the flavors. Here are some of my favorite ways to tweak this high-protein meal for variety during the week.

• Panko Alternatives: For a different texture, roll the patties in crushed Ritz crackers for a buttery flavor, or use cornmeal for a gluten-free and slightly coarser crust.
• Filling Variations: Instead of the lemon-herb filling, try a spicy jalapeño cream cheese filling or use soft goat cheese for a sharper, tangier bite.
• Sauce Pairings: A simple homemade lemon aioli or a quick spicy mayo (Sriracha mixed with mayonnaise) pairs perfectly with these creamy-centered patties.
• Cooking Methods: If you prefer baking, place the patties on a parchment-lined sheet pan and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.

Meal Prep and Make-Ahead Tips

This salmon patties recipe canned salmon is great for easy dinner ideas and meal prep. You can prepare these patties ahead of time to make a quick weeknight dinner even faster.

• Patties Ahead: Prepare the uncooked patties through step 3, place them on a parchment-lined tray, cover tightly, and refrigerate for up to 24 hours before cooking.
• Freezing Uncooked: Place prepared uncooked patties on a tray and flash freeze them for 1-2 hours until solid. Transfer them to an airtight container with parchment paper between layers and freeze for up to 3 months.
• Reheating Cooked Patties: Reheat leftover patties in an air fryer at 350°F (175°C) for 5-7 minutes or in a toaster oven until heated through and crispy on the outside.

What to Serve with Salmon Patties

Finding the right side dish can turn this salmon patties recipe canned salmon into a complete family dinner. Here are some options that complement the creamy filling and crispy exterior.

• Quick Side Dishes: A simple green salad with lemon vinaigrette or steamed asparagus offers a light contrast to the rich patties.
• Hearty Comfort Food: Pair with fluffy mashed potatoes or a quick rice pilaf to make it a filling meal for hungry kids.
• Flavorful Slaw: A crunchy broccoli slaw or a simple cabbage slaw provides a textural element that cuts through the creamy filling.

FAQs

Why did my salmon patties fall apart?

This usually happens if the canned salmon wasn’t drained thoroughly. Excess moisture prevents the panko and egg from binding properly. When making salmon patties recipe canned salmon, you must press out as much liquid as possible with a spoon or your hands before mixing.

Can I use fresh salmon instead of canned?

Yes, you can use fresh salmon, but you will need to cook, flake, and cool it first. Canned salmon’s texture and moisture level are different, so you may need to adjust the breadcrumbs slightly to account for the moisture level of your cooked fresh salmon.

How do I ensure the cheese filling doesn’t leak out?

Make sure the cream cheese filling is completely enclosed by the salmon mixture before you fry them. If the edges are sealed well, they won’t leak during cooking. I make sure all edges are fully sealed before I fry these patties.

Is canned salmon healthy?

Yes, canned salmon is highly nutritious and an excellent source of omega-3 fatty acids, protein, and calcium. This salmon patties recipe canned salmon makes a very healthy dinner option, especially for low-carb meals, and it’s convenient to keep pantry staples on hand.

Conclusion

This salmon patties recipe canned salmon proves that quick comfort food doesn’t have to be basic. The secret creamy center transforms this simple meal into a family favorite and a high-protein dinner idea. Try this recipe this week, save it to your Pinterest board, and enjoy a new twist on a classic.

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