Crispy Salmon Potato Patties

Name: Crispy Salmon Potato Patties
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 patties
Ingredients: 1 can (14 oz) of salmon, drained and flaked; 2 cups mashed potatoes (cooked and cooled); 1/4 cup green onions, finely chopped; 1/4 cup fresh parsley, chopped; 1 egg, beaten; 1 tablespoon Dijon mustard; Salt and pepper to taste; 1/2 cup breadcrumbs (for coating); Oil for frying

Highlighted under: Natural Food Recipes

I love making these crispy salmon potato patties for a quick and satisfying meal. The combination of flaky salmon and creamy mashed potatoes creates a delightful texture that’s hard to resist. Plus, they’re a fantastic way to sneak in some healthy ingredients while keeping it fun. Whether served with a tangy dip or simply garnished with fresh herbs, these patties are sure to impress everyone at the table. I often whip them up for lunch or dinner, and they always hit the spot!

Created by

The Chefquinncooks Team

Last updated on 2026-02-08T17:50:27.821Z

When experimenting with salmon and potatoes, I discovered that combining the two in a patty form brings out the best flavors. Using fresh herbs enhances the overall taste, making each bite burst with freshness. I also realized that chilling the patties for a few minutes before frying helps them firm up and prevents breakage during cooking.

One of my favorite tips is to add a bit of Dijon mustard to the mix; it not only adds a lovely tang but also works wonders in enhancing the salmon's flavor. Pairing these patties with a zesty dipping sauce really elevates the dish, making it perfect for sharing during gatherings.

Why You'll Love This Recipe

Crispy texture on the outside with a moist interior
Quick to prepare, perfect for busy weeknights
Versatile: Enjoy them as an appetizer, main course, or snack

Perfecting the Patty Texture

Achieving the ideal texture for your salmon potato patties is crucial for a satisfying bite. The balance between the mashed potatoes and salmon contributes significantly to the patty's moisture. I recommend using leftover mashed potatoes that have cooled completely, as this not only makes handling easier but also helps the patties hold their shape more effectively. If your mixture feels too wet, adding an extra tablespoon of breadcrumbs can help absorb excess moisture and create a firmer patty.

While shaping the patties, try to keep them uniform in size, around 1 inch thick, for even cooking.1. If the patties are too thick, they may not cook through properly in the middle. To check if they’re cooked through, use a meat thermometer; the internal temperature should reach 145°F. For added safety and texture, refrigerating the patties for at least 15 minutes before frying creates a firmer structure that better maintains its shape during the cooking process.

Choosing the Right Oil for Frying

When frying your patties, the choice of oil can affect both the flavor and texture. I prefer using oils with a high smoke point, like canola or avocado oil, as they can withstand higher heat without burning. Heat the oil to medium, ensuring it's hot enough before adding the patties—test with a breadcrumb; it should sizzle upon contact. If the oil is too cold, the patties will absorb excess oil and become greasy instead of crispy.

To get that beautiful golden crust, avoid overcrowding the pan. Frying in batches allows for better heat circulation, ensuring that the patties cook evenly and develop a crunchy exterior. If you notice them browning too quickly, lower the heat slightly to allow them to cook through without burning. Once cooked, let the patties drain on paper towels to wick away any excess oil and maintain their crispiness.

Ingredients

For the Patties

1 can (14 oz) of salmon, drained and flaked
2 cups mashed potatoes (cooked and cooled)
1/4 cup green onions, finely chopped
1/4 cup fresh parsley, chopped
1 egg, beaten
1 tablespoon Dijon mustard
Salt and pepper to taste
1/2 cup breadcrumbs (for coating)
Oil for frying

Steps

Prepare the Mixture

In a large bowl, combine the flaked salmon, cooled mashed potatoes, green onions, parsley, and Dijon mustard. Season with salt and pepper. Mix well until all ingredients are fully incorporated.

Form the Patties

Shape the mixture into patties, about 1 inch thick. Place them on a plate and chill in the refrigerator for at least 15 minutes to firm up.

Coat the Patties

Spread the breadcrumbs on a plate. Take each chilled patty and coat it evenly with the breadcrumbs, pressing down lightly so they stick.

Fry the Patties

Heat oil in a frying pan over medium heat. Once hot, carefully place the patties in the pan. Fry for about 4-5 minutes on each side until golden brown and crispy.

Serve

Remove the patties from the pan and drain on paper towels. Serve warm, garnished with fresh herbs or your favorite dipping sauce.

Pro Tips

For added flavor, consider mixing in spices like garlic powder or smoked paprika into the patty mixture. These patties are also excellent when baked in the oven
simply place on a baking tray and bake at 400°F (200°C) for 20 minutes or until crispy.

Serving Suggestions

These crispy salmon potato patties make a delightful main dish or a hearty appetizer paired with various dipping sauces. A tangy remoulade or creamy dill sauce complements the flavor of the salmon beautifully. For a healthier option, try serving them with a zesty yogurt dip infused with lemon and garlic, which balances the richness of the patties. You can also dress up your plate with a simple salad of greens tossed in a light vinaigrette for a refreshing contrast.

Consider incorporating seasonal ingredients to enhance the dish further. In the spring, shredded asparagus or peas mixed into the patties can add vibrant color and a fresh taste. You can also experiment with spices—adding a pinch of smoked paprika or cayenne can give the patties an extra kick, perfect for those who enjoy some heat!

Storage & Make-Ahead Tips

If you're planning to make these salmon potato patties ahead of time, they store well in the refrigerator for up to three days. Prepare the patties, refrigerate them uncooked, then fry them fresh when ready to serve. Alternatively, once cooled, you can freeze the prepared patties in a single layer on a baking sheet before transferring them to a freezer bag. They will keep for up to three months; just fry them straight from frozen, adding a couple of extra minutes to the cooking time.

When reheating leftover patties, consider popping them in the oven at 375°F for about 10-12 minutes for a refreshingly crispy texture. Avoid the microwave, as it can make them soggy. Using an air fryer is also an excellent option; set it to 350°F and heat for 6-8 minutes to bring back the crunch without adding any extra oil.

Questions About Recipes

→ Can I use fresh salmon instead of canned?

Yes, fresh salmon can be cooked and flaked to make the patties. Just ensure it's fully cooked before mixing.

→ How can I store leftover patties?

Store any leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or a skillet.

→ What can I serve these patties with?

They pair wonderfully with a simple tartar sauce, lemon wedge, or even a fresh salad.

→ Can I freeze the patties?

Yes, you can freeze uncooked patties. Just freeze them on a baking sheet and then transfer to a freezer bag once solid.