Sizzling Sriracha Salmon Patties
If you’re looking for a meal that is incredibly quick, packed with protein, and delivers a serious punch of flavor, then you have come to the right place.
Today, we are transforming humble canned salmon into something truly spectacular: sizzling, crispy, and spicy salmon patties.
This recipe is all about creating the perfect texture and a vibrant, fiery taste. We’ll bind flaky salmon with just enough panko and egg to hold it all together, ensuring the inside stays wonderfully moist and tender.
The real magic comes from a generous kick of sriracha and fresh herbs, which infuses every bite with a bright, zesty heat.
We’ll pan-sear them to a perfect, deep golden-brown, creating a shatteringly crispy crust that gives way to the tender salmon inside.
This is a weeknight dinner hero that feels like a weekend treat. So, let’s get our bowls out and start mixing up these incredible spicy salmon patties!
Quick Recipe Snapshot
Here’s a quick look at how easily this delicious meal comes together.
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 15 minutes | 10-12 minutes | 27 minutes | 4 servings (~8 patties) | Easy | Spicy |
Ingredients
A great salmon patty is a perfect balance of flaky fish, a sturdy binder, and bold seasonings.
For the Spicy Salmon Patties:
- Canned Salmon – Wild-caught pink or sockeye salmon are both excellent choices. Draining it very well is a crucial step.
- 2 servings: 1 (14.75 oz) can
- 4 servings: 2 (14.75 oz) cans
- Panko Breadcrumbs – These Japanese-style breadcrumbs are the secret to a light, crispy texture.
- 2 servings: ½ cup, plus more for coating
- 4 servings: 1 cup, plus more for coating
- Binders – To hold everything together.
- Egg: 1 large
- Mayonnaise: ¼ cup
- Flavor & Spice
- Scallions (Green Onions): 3, finely chopped
- Fresh Cilantro or Parsley: ¼ cup, chopped
- Sriracha: 2-3 tbsp, or to your taste
- Lime Juice: 1 tbsp, fresh
- Garlic Powder: 1 tsp
- Oil for Frying – A neutral oil like canola, vegetable, or avocado oil.
For the Sriracha Aioli (for serving):
- Mayonnaise: ½ cup
- Sriracha: 1-2 tbsp
- Lime Juice: 1 tsp
Spice Profile Breakdown
The spice in these patties is bright, garlicky, and direct, designed to complement the rich salmon.
| Spice | Flavor Role | Optional Substitution |
|---|---|---|
| Sriracha | Provides the primary, bright, garlicky, and vinegary heat for the patties and sauce. | Sambal oelek for a purer chili heat, or a smoky chipotle in adobo for a different flavor profile. |
| Garlic Powder | Adds a foundational savory, aromatic note that supports the other flavors. | 1-2 cloves of fresh minced garlic can be used instead. |
| Scallions | Adds a fresh, mild, and sharp oniony bite throughout the patty. | Finely diced red onion or chives. |
| Black Pepper | Provides a classic, pungent heat that balances the richness of the salmon and mayo. | White pepper for a sharper, more floral heat. |
Essential Tools
This simple recipe requires just a few basic kitchen tools.
- Large mixing bowl
- Fork for flaking and mixing
- Large non-stick or cast-iron skillet
- Wide, flat spatula
- Measuring cups and spoons
Cooking Instructions
Follow these simple steps for perfectly crispy, flavorful salmon patties every time.
Step 1: Prepare the Salmon and Mix the Filling
The most important first step is to drain the canned salmon extremely well. Open the cans and press out as much liquid as you possibly can.
Place the drained salmon in a large mixing bowl. Use a fork to gently flake the salmon into small pieces, removing any skin or large bones you find.
Add the panko breadcrumbs, beaten egg, mayonnaise, chopped scallions, cilantro, sriracha, lime juice, and garlic powder to the bowl.
Season with salt and pepper. Gently mix all the ingredients together with the fork until they are just combined. Do not overmix, or your patties can become tough.
Step 2: Form the Patties
Divide the salmon mixture into 8 equal portions. Lightly dampen your hands to prevent sticking, and gently shape each portion into a patty that is about ¾-inch thick.
Be careful not to pack the mixture too tightly; you want to keep the texture light and flaky.
For an extra crispy exterior, you can gently dredge each patty in a shallow dish of additional panko breadcrumbs, pressing lightly so they adhere.
Step 3: The Perfect Pan-Sear
Heat about a quarter-inch of neutral oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb sizzles and floats on the surface.
Carefully place the salmon patties in the hot oil, leaving some space between them. Cook in batches if necessary to avoid overcrowding the pan.
Let the patties cook, undisturbed, for 4-5 minutes on the first side, until a deep, golden-brown, and crispy crust has formed.
Step 4: Flip and Finish
Carefully flip the patties using a wide spatula. Continue to cook for another 4-5 minutes on the second side, until it is equally golden-brown and the patty is heated all the way through.
The sizzle and aroma in your kitchen will be incredible.
Remove the cooked patties from the skillet and let them drain for a moment on a wire rack or a paper towel-lined plate.
While they drain, quickly whisk together the mayonnaise, sriracha, and lime juice for your dipping sauce. Serve the hot, crispy patties immediately with the spicy aioli.
Recipe Variations
This easy recipe is a fantastic base for your own creative twists.
- Adjusting the Spice: For a milder patty, reduce the sriracha to one tablespoon. For a much spicier version, add a finely minced jalapeño or serrano pepper to the salmon mixture.
- Protein Swaps: This recipe is equally delicious with high-quality canned tuna or crabmeat.
- Flavor Fusions: Give them a Southeast Asian flair by adding a teaspoon of grated ginger and some finely chopped lemongrass. For a smoky flavor, swap the sriracha for a tablespoon of minced chipotle pepper in adobo sauce.
Serving Suggestions
These versatile patties can be served in a variety of delicious ways.
- As a Salmon Burger: Serve a hot patty on a toasted brioche bun with lettuce, tomato, and a generous smear of the spicy aioli.
- Over a Salad: For a lighter, healthier meal, serve two patties over a bed of mixed greens with a zesty vinaigrette.
- As a Main Course: Plate the salmon patties with a side of roasted sweet potato wedges and a simple steamed vegetable like asparagus or green beans.
- As an Appetizer: Make smaller, bite-sized patties and serve them on a platter with the dipping sauce for a perfect party food.
Storage & Reheating Tips
While best eaten fresh, leftovers can still be delicious if reheated properly.
- Storage: Let the cooked patties cool completely. Store them in a single layer in an airtight container in the refrigerator for up to 3 days.
- Reheating: The oven, toaster oven, or air fryer is your best friend for reviving the crispiness. Reheat at 375°F (190°C) for 8-10 minutes, or until hot and crispy again. Avoid the microwave, which will make them soft.
- Dipping Sauce: The sriracha aioli can be stored in an airtight container in the fridge for up to a week.
Common Mistakes & Fixes
Here are some tips to help you avoid common salmon patty problems.
| Mistake | Fix |
|---|---|
| My patties are falling apart. | The mixture is likely too wet. This happens if the salmon isn’t drained well enough. Try adding another tablespoon or two of panko. Chilling the formed patties for 15 minutes before cooking can also help them hold their shape. |
| The patties are soggy, not crispy. | Your oil was not hot enough when you added the patties. Make sure the oil is shimmering before you start. Also, overcrowding the pan will drop the oil temperature and cause the patties to steam instead of fry. |
| My patties are dry inside. | You likely overcooked them. Remember that the canned salmon is already cooked, so you are essentially just heating the patty through and creating a crust. Don’t cook them for much longer than 5 minutes per side. |
| The flavor is a little bland. | Don’t be shy with the seasonings! Canned salmon needs bold flavors to shine. Ensure you’ve added enough salt, and don’t skip the fresh lime juice, as its acidity brightens everything up. |
| The outside burned before the inside was hot. | Your pan heat is too high. A nice, steady medium-high heat is perfect for getting a golden crust without burning the panko before the patty is heated through. |
FAQs
Here are answers to a few more common questions about making salmon patties.
Can I use fresh salmon instead of canned?
Absolutely. You would need to cook the fresh salmon first.
Simply season about 1.5 lbs of fresh salmon fillet with salt and pepper, bake or pan-sear it until cooked through, then let it cool and flake it with a fork before proceeding with the recipe.
Can I bake these salmon patties instead of frying them?
Yes, for a healthier option you can bake them. Place the formed patties on a parchment-lined baking sheet and spray the tops with cooking spray.
Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping once halfway through, until they are golden-brown and cooked through. They won’t be quite as crispy as the pan-fried version.
How do I make these gluten-free?
It’s very simple to make this recipe gluten-free. Just substitute the panko breadcrumbs with your favorite gluten-free panko or crushed gluten-free crackers.
All other ingredients are typically gluten-free, but always check your labels.
Let’s Get Sizzling!
You are now ready to whip up a batch of these incredibly delicious and crispy spicy salmon patties. They are a perfect example of how simple, affordable ingredients can be transformed into a truly exciting and satisfying meal.
I hope you love them as much as I do. Let me know how your patty-making goes in the comments below!
