The Moistest Crispy Salmon Patties Recipe With Buttermilk Drizzle (20 Minutes) by Donna John

Salmon, fresh and canned, seems to be what is on everyone's minds lately. Because the health benefits of salmon are undeniable and it's an important ingredient in the heart-healthy Mediterranean Diet, we've been trying to add more salmon into our diets. I grew up eating salmon patties, so they're as easy to-go dinner when I have limited time to cook. This quick and easy salmon patties recipe is one of the easiest, simplest and moistest I've ever cooked.

To make this 20-minute  seafood dinner you will need a big can of salmon, mayonnaise, fresh chives, black pepper, panko breadcrumbs and olive oil. This pan-fried salmon patties recipe also has a buttermilk drizzle that adds even more creaminess and flavor to the meal. For the tangy drizzle you will also need buttermilk (read about the health benefits of buttermilk), low-sodium soy sauce, a lemon for juicing and fresh parsley.

You can serve these salmon patties as-is, but I added more nutrition and freshness by serving mine over a salad made with green leaf lettuce, red onion, seedless cucumbers and home-grown cherry tomatoes., plus a side dish of broccolini. Whatever side dishes you serve with these moist salmon patties, you are sure to enjoy every bite!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 15 ounces (1 can) salmon, drained and flaked
• 3 tablespoons mayonnaise
• 2 tablespoons chopped fresh chives
• black pepper, to taste
• 1/3 cup panko breadcrumbs
• 1 tablespoon olive oil, for pan frying

Buttermilk Drizzle

• 2 tablespoons buttermilk 
• 3 tablespoons mayonnaise
• 1/2 tablespoon low-sodium soy sauce
• juice of 1 lemon
• 1 tablespoon minced fresh chives or flat-leaf parsley (or a combination)

Recipe Notes

• If you avoid canned salmon because it takes you forever to remove the bones, here’s a tip for you: crush the bones with your fingers when breaking up the salmon. The salmon bones literally turn to powder and disappear into the fish. The healthy bonus? The bones are full of bone-building calcium.
  

• Any easy way to prepare the canned salmon is by dumping it into a mesh strainer over the sink. Use your fingers to flake the salmon as it drains, breaking up (or removing if you prefer) the soft bones. I remove the skin.
  

• You can make four big patties or six smaller patties.

• If you don't want to make the buttermilk drizzle, use your favorite ranch dressing.

• Refrigerating the salmon mixture before shaping and cooking helps them stay together. But you can skip it and just be very careful when turning them over in the pan. 

Here's how to make it: 

1. Put all the buttermilk drizzle ingredients into a small bowl. Season with black pepper, to taste.
   
2. Stir to combine. Taste and adjust measurements, if needed.
   
3. Put drained and flaked salmon, 3 tablespoons mayonnaise, chives and black pepper, to taste, into a mixing bowl. Mix gently to combine.
   
4. Shape the mixture into patties.
   
5. Put the panko into a shallow bowl.
   
6. Heat the olive oil in a skillet. Dredge the salmon patties in the panko, then put into the hot oil. Cook until golden and crispy on one side.
   
7. Carefully flip the patties over and continue to cook until golden on the other side.
   
8. Drizzle with the buttermilk dressing and enjoy.
   
   

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