Easy Salmon Patties
Make crispy, protein-packed salmon patties in 30 minutes with just 4 simple ingredients!
CourseAppetizer, Dinner, Lunch, Main Course, Meal Prep, Seafood
CuisineAmerican
KeywordEasy Salmon Patties
Prep Time15minutes minutes
Cook Time12minutes minutes
Total Time27minutes minutes
Servings10
Ingredients
- 15 oz canned salmon well drained
- 5 oz frozen spinach thawed and squeezed dry
- 3 cups frozen shredded hash brown potatoes thawed
- 4 large eggs beaten
- 1½ tsp kosher salt reduce if your hash browns contain added salt
- Freshly ground black pepper to taste
- 2 tbsp olive oil or preferred cooking oil for frying
Tip: If you’re short on time, thaw the spinach and hash browns in the microwave using defrost mode, then pat dry with a towel.
Instructions
Prep Your Ingredients
- Start by thoroughly draining the canned salmon. Use a spoon to press out as much liquid as possible. Do the same with the thawed spinach—wring it out using your hands or a towel to remove excess moisture.
- Place the shredded hash browns in a bowl and ensure they’re fully thawed and not watery.
Mix the Patty Base
In a large mixing bowl, combine:
- Drained salmon, flaking it with a fork
- Spinach
- Hash browns
- Stir together until evenly distributed. Gently mix in the beaten eggs, salt, and pepper until the mixture holds together. Avoid overmixing—you want to keep some texture.
Shape the Patties
- Using clean hands, form the mixture into palm-sized patties (about ½ to ¾ inch thick). You should get around 10 patties, depending on the size.
Pan Fry
- Heat a thin layer of oil in a large skillet over medium heat. Place a few patties in the pan without crowding.
- Cook for 5–6 minutes per side, or until:
- The outsides are golden brown and crispy
- The insides are hot and cooked through
- Flip gently using a spatula, especially if your patties are on the softer side.
- Repeat in batches, adding more oil if needed.
Serve
- Transfer the cooked patties to a plate lined with paper towels. Serve hot, garnished with lemon wedges, chopped parsley, or your favorite dipping sauce.