Description
Delicious and easy-to-make Salmon Patties with Crackers combine tender cooked pink salmon, diced red bell pepper, and whole-wheat crackers for a wholesome meal. These crispy golden patties are enhanced with lemon zest, Dijon mustard, and a hint of hot sauce, perfect for a quick lunch or dinner. Ready in just 45 minutes, they offer a flavorful and satisfying dish that’s great served with sriracha mayo or tartar sauce.
Ingredients
Salmon Patty Ingredients
- 1 pound cooked pink salmon, flaked
- 1/2 cup diced red bell pepper
- 20 whole-wheat saltine crackers (or about 3/4 cup crushed crackers)
- 1 large egg, beaten
- 2 garlic cloves, minced
- Zest of half a lemon (about 1 teaspoon lemon zest)
- Juice of half a lemon (about 2 tablespoons lemon juice)
- 1/4 cup diced green onion
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon soy sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons plus 1 teaspoon olive oil
- Fresh parsley for garnish
Instructions
- Cook the Bell Pepper: Heat 1 teaspoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the diced red bell pepper and cook, stirring occasionally, until softened, about 3-4 minutes.
- Mix Salmon Patty Ingredients: Transfer the cooked bell pepper to a large mixing bowl. Add the flaked salmon, crushed crackers, beaten egg, minced garlic, lemon zest and juice, diced green onion, mayonnaise, Dijon mustard, soy sauce, hot sauce, salt, and black pepper. Stir gently to combine without over-mixing.
- Form Patties: Using your hands, form the salmon mixture into 12 small, tightly packed patties approximately ½ inch thick. Arrange the patties on a large plate or baking sheet.
- Chill Patties: Place the patties in the freezer for 15-20 minutes to firm up. Alternatively, refrigerate the patties for at least 1 hour until they are firm and hold their shape well.
- Heat Oil for Frying: In the same skillet used for the peppers, heat 2 tablespoons olive oil over medium-high heat until sizzling hot.
- Fry the Patties: Place the patties carefully in the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Reduce heat to medium and cook for about 4-5 minutes per side, or until each side is golden brown and crisp. Flip patties only once to maintain structure.
- Drain and Serve: Remove patties from the skillet and drain on paper towels. Serve warm garnished with fresh parsley and lemon wedges. Accompany with sriracha mayo, seafood sauce, tartar sauce, or ketchup as preferred.
Notes
- For an extra spicy kick, increase the hot sauce quantity or add a pinch of cayenne pepper to the mixture.
- Sriracha mayo can be made by mixing mayonnaise with a desired amount of sriracha sauce for a creamy, spicy dip.
- If preferred, swap the whole-wheat saltine crackers for gluten-free crackers to make the recipe gluten-free.
- The patties can be refrigerated for up to 24 hours after shaping and before frying.
- Ensure patties are tightly packed to prevent falling apart during cooking.
