Salmon Patties Sandwich: Crispy Salmon Bun
The quality of the canned salmon decides the outcome of your salmon patties sandwich. Choose skinless fillets that are firm and free from a strong fishy odour. Avoid tins with excessive liquid or broken pieces that lack structure. Drain the fish thoroughly to ensure the binder does not become too wet, as excess moisture prevents the patties from forming a crisp crust in the pan.
You combine flaked salmon with egg, mayonnaise, and crushed saltine crackers to create a sturdy yet tender base. Fry the 2 cm-thick patties in oil at 180°C (350°F) to achieve a golden exterior. Toast your brioche buns in butter for a rich finish. Assemble the sandwich with fresh salad leaves, tomato, and red onion for a balanced contrast of textures. This meal takes 27 minutes in total to prepare and cook.
Salmon Patties Sandwich: Crispy Salmon Bun
Recipe cardIngredients
Instructions
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Prepare the salmon
Drain the canned salmon thoroughly. Break the meat into flakes with a fork and discard any bones. This ensures a consistent texture throughout the patties.
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Mix the base
Add the egg, mayonnaise, lemon juice, garlic powder, dried dill, salt, pepper and capers to the salmon. Mix gently until the ingredients are combined. You must avoid overworking the meat to keep the patties tender.
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Bind the mixture
Fold in the crushed saltine crackers. Mix until the salmon is moist but holds its shape when you press it. The crackers absorb excess moisture to prevent the patties from falling apart during frying.
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Shape and chill
Divide the mixture into eight portions and shape them into patties 2 cm thick. Place them in the fridge for 30 minutes. Chilling firms the fats and binders so the patties stay intact in the pan.
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Fry the patties
Heat 30 ml oil in a non-stick skillet over medium-high heat until it reaches 180°C (350°F). Fry each patty for 2-3 minutes per side until golden brown. Add 15 g butter during the last minute and pour it over the patties to add a savoury depth.
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Toast the buns
Slide the patties onto paper towels to drain the oil. Butter the brioche bun halves and toast them in the same skillet for 1-2 minutes per side. Toasting the bread prevents it from becoming soggy once assembled.
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Assemble the sandwiches
Place a patty on the bottom bun. Layer on the salad leaves, tomato slice, and onion slice. Finish with a drizzle of lemon-mayonnaise or chipotle aioli and cover with the top bun.
Do not overmix the patty mixture. If you stir too vigorously, the salmon breaks down too much and becomes a paste rather than flaky. A gentle hand ensures the patties remain tender and hold the correct structure during frying.
Saltine crackers
Substitute 40 g of almond flour if you need a gluten-free option. This change alters the texture from a crisp, salty bite to a softer, nuttier finish. Ensure the binder is fine and dry to prevent the patties from falling apart during frying in the pan.
What to serve with it
Pair these sandwiches with a light green salad dressed with olive oil and aged balsamic vinegar. For a heavier meal, serve oven-baked sweet potato wedges to provide a sweet-savoury contrast. You may also add crumbled feta and a drizzle of lemon honey for a Mediterranean twist.
Storing and reheating
Keep cooked patties in an airtight container at 4°C (39°F) for up to 3 days. Freeze uncooked patties on a tray until solid before bagging them for 2 months. Reheat frozen patties in an oven at 180°C (350°F) for 10-12 minutes to restore the crisp texture.
Nutrition per serving
- Calories
- 410
- Protein
- 22.5 g
- Carbs
- 28.0 g
- Fat
- 21.0 g
- Fiber
- 2.5 g
- Sugar
- 6.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What can I put on a salmon patty sandwich?
Use mixed salad leaves, sliced tomato, and thinly sliced red onion for freshness. Add a drizzle of lemon-mayonnaise or chipotle aioli to provide moisture and a tangy contrast to the fried fish.
What's the secret to flavourful salmon patties?
Use fresh lemon juice, capers, and dried dill to cut through the richness of the salmon. Adding 15 g (1 Tbsp) of butter to the pan during the last minute of frying adds a rich, savoury finish.
What's the best binder for salmon patties?
Crushed saltine crackers work best because they absorb excess moisture without making the patty dense. Mix them gently with egg and mayonnaise to ensure the salmon remains tender rather than rubbery.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
