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Crispy Salmon Patties with Lemon and Sriracha Mayo Recipe

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4.2 from 5 reviews

Delicious and easy-to-make salmon patties that are crispy on the outside and tender on the inside. Made with canned pink salmon and seasoned with garlic and onion powders, these patties are pan-fried to golden perfection and perfect served warm with lemon wedges, sriracha mayo, tartar sauce, or on a salad.

  • Total Time: 23 minutes
  • Yield: 8 salmon patties (serves 8)

Ingredients

Main Ingredients

  • 14.75 ounce can pink salmon, drained, bones and skin removed
  • ¼ cup all-purpose flour
  • ¼ cup cornmeal
  • ¼ cup mayonnaise
  • 1 large egg
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup vegetable oil (or any cooking oil with high smoke point like avocado oil)

Instructions

  1. Mix the Ingredients: In a large mixing bowl, combine the drained pink salmon, cornmeal, flour, mayonnaise, egg, garlic powder, onion powder, salt, and freshly ground black pepper. Mix everything thoroughly until fully incorporated.
  2. Form Patties: Shape the salmon mixture into 8 equal-sized patties. Place the formed patties on a large plate or a baking sheet lined with parchment to prevent sticking and facilitate easy handling.
  3. Heat the Oil: In a large skillet over medium heat, heat the vegetable oil (or another high smoke point oil like avocado oil) until it is hot but not smoking, preparing the pan for frying.
  4. Cook Patties: Arrange the salmon patties evenly in the hot skillet without overcrowding. Cook each patty for about 3-4 minutes on one side until golden brown, then carefully flip and cook the other side for another 3-4 minutes until evenly golden and cooked through. If frying in batches, reduce the heat slightly for subsequent batches to prevent burning.
  5. Drain Excess Oil: Transfer the cooked salmon patties to a clean plate lined with paper towels to absorb any excess oil and keep them crispy.
  6. Serve: Serve the patties warm with lemon wedges, sriracha mayo, tartar sauce, as a burger filling, or atop a fresh salad. Leftover patties should be stored in an airtight container in the refrigerator and consumed within 4 days.

Notes

  • Make sure to drain the canned salmon well and remove any bones and skin for the best texture.
  • Use a non-stick skillet or well-seasoned cast iron pan for easy flipping and even cooking.
  • Adjust seasoning as desired; you can add a dash of cayenne or smoked paprika for extra flavor.
  • For a gluten-free version, substitute the flour with a gluten-free flour blend and use gluten-free cornmeal.
  • These patties are best eaten fresh but can be reheated gently in a skillet or microwave.
  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Find it online: https://mydishspace.com/crispy-salmon-patties-with-lemon-and-sriracha-mayo-recipe/