Pioneer Woman Salmon Patties

Pioneer Woman Salmon Patties are made with canned salmon, fresh dill, lemon zest, crushed crackers, Dijon mustard, and eggs. The result is a savory, flaky fish cake with a golden-brown crust and a tender, moist interior. They are the perfect budget-friendly main course for a weeknight dinner and make about 10-12 patties.

Try More Recipes:

• Pioneer Woman Sausage Balls
• Pioneer Woman Zuppa Toscana Soup Recipe
• Pioneer Woman Taco Salad Recipe

🧡 Why You Will Love This Salmon Patties:

• Budget-Friendly and Delicious: This recipe uses affordable canned salmon, but the addition of fresh dill, lemon zest, and crunchy crackers makes it taste rich and gourmet. It’s an easy way to get healthy omega-3s on a budget.
• Incredibly Crispy Exterior: The combination of the hot pan, the oil, and the crushed crackers creates a wonderful, savory crust that keeps the inside tender and moist.
• Fast and Easy to Assemble: These patties come together quickly with simple mixing. They are perfect for a weeknight when you need a high-protein dinner ready in minutes.
• Perfect for Freezing: You can prepare and freeze the patties before cooking. This makes them a great option for future meal planning—just fry them straight from the freezer!

🥚Pioneer Woman Salmon Patties Ingredients

• 2 cans (14.75 ounces each) pink salmon, well-drained
• 1/2 cup finely crushed saltine crackers (or Panko breadcrumbs)
• 2 large eggs, lightly beaten
• 2 tablespoons mayonnaise (or Greek yogurt)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest
• 1/4 teaspoon cayenne pepper (optional, for a kick)
• Salt and freshly ground black pepper
• 3 tablespoons olive oil or vegetable oil, for frying

🍘 How To Make Pioneer Woman Salmon Patties

1. Prep the salmon: Drain the canned salmon thoroughly. Remove any large bones or skin (optional, but recommended). Place the salmon in a large bowl and flake it gently with a fork.
2. Mix the filling: Add the crushed crackers, beaten eggs, mayonnaise, Dijon mustard, chopped dill and parsley, lemon zest, cayenne pepper (if using), salt, and black pepper to the salmon.
3. Form the patties: Use a spoon or your hands to gently mix the ingredients until just combined. Do not overmix. Scoop the mixture and shape it into 10–12 patties, about 3/4-inch thick.
4. Chill the patties: Place the patties on a parchment-lined tray. Cover them and refrigerate for at least 20 minutes. Chilling helps the patties firm up and hold their shape during frying.
5. Fry until golden: Heat the olive oil in a large skillet over medium-high heat. Carefully place the chilled patties in the hot oil. Fry for 4–5 minutes per side until they are golden brown and crispy.
6. Drain and serve: Remove the patties from the skillet and drain them on a plate lined with paper towels. Serve hot.

💭 Recipe Tips

• Drain Salmon Vigorously: This is the most important step for a crisp patty. Use a fork to press the liquid out of the salmon after draining. Too much liquid creates soggy, crumbly patties.
• Chill Time is Crucial: Do not skip chilling the patties. This solidifies the fat and binder (egg/mayo), which prevents the patties from falling apart when they hit the hot oil.
• Don’t Overmix: Handle the mixture gently. Overmixing will break down the fish too much and create a tough, paste-like patty instead of a light, flaky one.
• Add a Sauce: Salmon patties are best served with a cool sauce. A homemade tartar sauce or a simple lemon-mayonnaise dip provides the necessary tangy contrast.

🍚 What To Serve With Salmon Patties?

These Salmon Patties are often served as a main course pair them with creamy mashed potatoes or fluffy white rice. For a healthier dinner, serve them with a simple green salad, roasted asparagus, or the classic pairing of lemon wedges and a side of homemade tartar sauce.

🎚 How To Store Leftovers Salmon Patties?

• Refrigerate: Store leftover cooked salmon patties in an airtight container in the refrigerator for up to 2 days.
• Freeze (Uncooked): You can freeze the uncooked patties. Form and chill them, then place them on a tray and freeze until solid. Transfer them to a freezer bag. Cook them straight from frozen, adding 5–8 minutes to the frying time.

🥵 How To Reheat Leftovers Salmon Patties?

The key to reheating salmon patties is using dry heat to bring back the crisp exterior and avoid drying out the fish.

Warning: Avoid the microwave! It will make the crust soggy and the fish tough and rubbery.

1. In the Air Fryer (The Best and Fastest Method)

This is the perfect way to bring back the original crunch quickly.

• Preheat: Set your air fryer to $350^{circ}text{F}$ ($175^{circ}text{C}$).
• Heat: Place the patties in the basket in a single layer.¹
• Cook: Heat for 5 to 7 minutes, flipping halfway through. They are ready when the crust is crisp again and the center is piping hot.

2. In the Oven or Toaster Oven (The Reliable Method)

This is the most reliable method for larger batches or if you don’t have an air fryer.

• Preheat: Set your oven or toaster oven to $350^{circ}text{F}$ ($175^{circ}text{C}$).
• Prep: Place the patties on a baking sheet.
• Bake: Heat for 10 to 12 minutes, or until the exterior is crisp and the center is hot. If reheating from frozen, add 5–8 minutes to the baking time.

FAQs

More Recipes:

• Pioneer Woman Poppy Seed Chicken Casserole
• Pioneer Woman Potato Soup Recipe
• Pioneer Woman Potato Balls

Salmon Patties Nutrition Facts

Serving Size: 2 patties

• Calories: 260 kcal
• Total Fat: 16g
• Saturated Fat: 3g
• Cholesterol: 110mg
• Sodium: 580mg
• Total Carbohydrate: 11g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 18g

Pioneer Woman Salmon Patties

Recipe by Imen DridiCourse: Dinner, Lunch, Sides, AppetizersCuisine: AmericanDifficulty: Beginner

Servings

10-12

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

260

kcal

Pioneer Woman Salmon Patties are made with canned salmon, fresh dill, lemon zest, crushed crackers, Dijon mustard, and eggs. The result is a savory, flaky fish cake with a golden-brown crust and a tender, moist interior. They are the perfect budget-friendly main course for a weeknight dinner and make about 10-12 patties.

Ingredients

• 2 cans (14.75 ounces each) pink salmon, well-drained

• 1/2 cup finely crushed saltine crackers (or Panko breadcrumbs)

• 2 large eggs, lightly beaten

• 2 tablespoons mayonnaise (or Greek yogurt)

• 1 teaspoon Dijon mustard

• 1 tablespoon fresh dill, chopped

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon lemon zest

• 1/4 teaspoon cayenne pepper (optional, for a kick)

• Salt and freshly ground black pepper

• 3 tablespoons olive oil or vegetable oil, for frying

Directions

• Prep the salmon: Drain the canned salmon thoroughly. Remove any large bones or skin (optional, but recommended). Place the salmon in a large bowl and flake it gently with a fork.
• Mix the filling: Add the crushed crackers, beaten eggs, mayonnaise, Dijon mustard, chopped dill and parsley, lemon zest, cayenne pepper (if using), salt, and black pepper to the salmon.
• Form the patties: Use a spoon or your hands to gently mix the ingredients until just combined. Do not overmix. Scoop the mixture and shape it into 10–12 patties, about 3/4-inch thick.
• Chill the patties: Place the patties on a parchment-lined tray. Cover them and refrigerate for at least 20 minutes. Chilling helps the patties firm up and hold their shape during frying.
• Fry until golden: Heat the olive oil in a large skillet over medium-high heat. Carefully place the chilled patties in the hot oil. Fry for 4–5 minutes per side until they are golden brown and crispy.
• Drain and serve: Remove the patties from the skillet and drain them on a plate lined with paper towels. Serve hot.

Notes

• Drain Salmon Vigorously: This is the most important step for a crisp patty. Use a fork to press the liquid out of the salmon after draining. Too much liquid creates soggy, crumbly patties.
  Chill Time is Crucial: Do not skip chilling the patties. This solidifies the fat and binder (egg/mayo), which prevents the patties from falling apart when they hit the hot oil.
  Don’t Overmix: Handle the mixture gently. Overmixing will break down the fish too much and create a tough, paste-like patty instead of a light, flaky one.
  Add a Sauce: Salmon patties are best served with a cool sauce. A homemade tartar sauce or a simple lemon-mayonnaise dip provides the necessary tangy contrast.