Galettes de saumon
Crisp-edged, tender-centered salmon patties built from budget-friendly canned salmon, crushed saltines, and a mayo-Dijon binder that keeps them moist without turning gummy. A quick chill sets the mix so they fry up golden and hold their shape, while lemon, onion, and Old Bay keep the flavor bright and savory rather than fishy. They come together in one bowl and one skillet, which makes them a genuine weeknight staple.
Drain two cans of salmon well and flake it (mash any soft bones), then fold in crushed saltines, beaten egg, mayonnaise, Dijon, lemon juice, finely chopped onion, parsley, and Old Bay until the mix just holds together. Shape into 8 patties, chill 10 minutes, then pan-fry in about a quarter inch of medium-hot oil (350°F/175°C) for roughly 4 minutes a side until deep golden and hot through, flipping only once. Drain on a rack and serve with lemon wedges and a quick lemon-dill sauce.
- Chill the shaped patties for 10 minutes so the binder firms up and they won't crumble in the pan.
- Keep the oil at a steady medium (about 350°F/175°C) — too hot burns the crust before the center sets.
- Flip only once, after the underside is deep golden and releases from the pan on its own.
Equipment
- Large mixing bowl
- Cast-iron or nonstick skillet
- Fish spatula or thin metal spatula
- Measuring cups and spoons
- Wire rack or paper-towel-lined plate
Ingrédients
For the patties
- canned salmon, drained, skin and large bones removed, or mash the soft bones in
- large eggs, lightly beaten
- 100 g saltine crackers, finely crushed, or plain dry breadcrumbs
- 60 g mayonnaise
- 15 ml Dijon mustard
- 15 ml fresh lemon juice, from about 1/2 lemon
- yellow onion, finely chopped
- 10 g fresh parsley, chopped, or 2 tbsp chopped fresh dill
- 5 g Old Bay seasoning, or 1/2 tsp each salt, paprika, and garlic powder
- 1 g black pepper
For frying and serving
- 60 ml neutral oil (vegetable or canola), for shallow frying, plus more as needed
- lemon wedges
Lemon-dill sauce (optional)
- 120 g mayonnaise or plain Greek yogurt
- 5 g fresh dill, chopped
- 10 ml fresh lemon juice
- 5 ml Dijon mustard
- 15 g capers, chopped, optional
Préparation
- ÉTAPE01
Open the cans of salmon and drain thoroughly, pressing out the liquid. Tip the salmon into a large bowl and flake it apart with a fork. If using bone-in salmon, lift out the skin and any large bones; the soft, cooked backbones can be mashed right in for extra calcium and richness.
- ÉTAPE02
In a separate small bowl, whisk the eggs with the mayonnaise, Dijon, lemon juice, Old Bay, and black pepper until smooth and pale.
- ÉTAPE03
Pour the binder over the salmon, then add the crushed saltines, onion, and parsley. Fold gently until evenly moistened — the mixture should hold together when pressed but still feel slightly soft. Divide into 8 equal portions and shape each into a patty about 3/4 inch (2 cm) thick.
- ÉTAPE04
Arrange the patties on a plate and refrigerate for 10 minutes. This firms up the binder so the patties stay intact and won't crumble when they hit the hot oil.
- ÉTAPE05
Pour about 1/4 inch (0.5 cm) of oil into a large cast-iron or nonstick skillet and heat over medium until it shimmers, roughly 350°F (175°C). A pinch of cracker crumbs dropped in should sizzle immediately.
- ÉTAPE06
Working in batches so you don't crowd the pan, lay the patties in the oil and fry undisturbed until the underside is deep golden and releases easily, about 4 minutes.
- ÉTAPE07
Flip each patty once and fry the second side until golden brown and heated through, another 3 to 4 minutes. Adjust the heat as needed so they brown steadily without scorching.
- ÉTAPE08
Transfer the patties to a wire rack or paper-towel-lined plate and repeat with any remaining ones, topping up the oil if needed. Stir together the optional lemon-dill sauce and serve the patties warm with lemon wedges.
Make ahead
Mix and shape the patties up to 24 hours ahead and keep them covered in the fridge — the extra chilling only makes them easier to fry. You can also freeze the uncooked patties on a parchment-lined tray until firm, bag them, and cook straight from frozen, adding a couple of minutes per side.
Storage
Refrigerate cooled patties in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven or a dry skillet to re-crisp the crust; avoid the microwave, which turns them soft. To freeze, cool completely, freeze on a tray until solid, then transfer to a bag for up to 2 months and reheat from frozen in the oven.
Variations
Gluten-free salmon patties
Swap the saltines for 3/4 cup gluten-free panko or almond flour, and make sure the mustard and mayonnaise are certified gluten-free. Chill a few extra minutes, since GF crumbs bind a little less firmly.
Air-fryer version
Skip the skillet: mist the chilled patties on both sides with oil and air-fry at 400°F (200°C) for 10 to 12 minutes, flipping halfway, until golden and crisp. Great for a lighter, low-oil result.
Southern cornmeal crunch
Replace half the crushed crackers with fine yellow cornmeal for an extra-crunchy, slightly nutty crust — a classic Southern touch that pairs beautifully with hot sauce.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Questions fréquentes
Why do my salmon patties fall apart in the pan?
Three things usually fix it: make sure the salmon is well drained, don't skip the 10-minute chill, and resist flipping too early. The patties need to form a golden crust that releases on its own before you turn them. If the raw mix feels too wet to hold a shape, work in a few more crushed crackers a tablespoon at a time.
Can I use fresh salmon instead of canned for salmon patties?
Yes. Poach, bake, or pan-sear about 1 pound (450 g) of salmon fillet, let it cool, then flake it and use it exactly as you would the canned salmon. Fresh salmon patties taste a little richer and less briny, so bump up the lemon and salt slightly to season them.
What's the best canned salmon to use?
Either pink or red (sockeye) canned salmon works well. Pink is milder and budget-friendly, while sockeye is firmer with a deeper color and flavor. Bone-in, skin-on cans are traditional for salmon patties — just mash the soft backbones right in for extra calcium, or lift them out if you prefer a smoother texture.
Can I bake salmon patties instead of frying them?
Absolutely. Place the chilled patties on a lightly oiled sheet pan, brush the tops with a little oil, and bake at 425°F (220°C) for 20 to 25 minutes, flipping once halfway through, until golden and firm. They'll be a touch less crisp than pan-fried but need almost no oil.
How do I keep salmon patties from tasting too fishy?
Freshness and acid are your friends. Drain the salmon well, use lemon juice and Dijon in the mix, and add finely chopped onion and parsley to brighten things up. Serving them with a squeeze of lemon or the lemon-dill sauce cuts any lingering fishiness.
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