Crunchy Pretzel Salmon Patties

salmon patties are a delicious twist on a classic favorite, with a crispy pretzel coating that adds the perfect crunch. They’re easy to make and great for a quick weeknight dinner or a tasty appetizer.

Kitchen Tricks

Use fresh or canned salmon that is well-drained to avoid soggy patties.
Press the patties firmly before coating with crushed pretzels to help them hold their shape.
Cook on medium heat to ensure the inside cooks through without burning the crust.

Ingredients 0/8

1 (14.75 ounce) can pink salmon, drained ¼ cup chopped onion 4 tablespoons all-purpose flour, or more as needed 1 large egg 3 teaspoons ground black pepper 1 teaspoon lite salt, or more to taste 1 (10 ounce) package pretzels 1 tablespoon olive oil, or as needed

Why This Meal Is A Winner

These patties offer a delightful crunch thanks to the pretzel coating, paired with tender, flavorful salmon inside. They are quick to make and provide a satisfying meal that’s both hearty and light. Perfect for a weeknight dinner or a casual gathering.

Directions

Combin the salmon, chopped onion, flour, egg, and a pinch of salt and pepper in a bowl. Give everything a good mix until it’s well blended. Next, crush up some pretzels by putting them in a plastic bag and smashing them with a rolling pin or something heavy, then pour the crumbs into a separate bowl. Shape the salmon mixture into patties, then press each one into the crushed pretzels so they’re nicely coated. Heat a bit of oil in a skillet over medium heat, and cook the patties for about 5 to 6 minutes on each side, until they’re golden and crispy. Once they’re done, transfer them to a paper towel-lined plate to soak up any extra oil. Serve warm and enjoy!

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Best Foods To Serve With This

Serve with a squeeze of lemon and a side of fresh greens or a light salad. A dollop of tartar sauce or a tangy yogurt dip pairs well to complement the savory flavors. These patties also go great with roasted vegetables or steamed rice.

Storing This Dish

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the crust crispy. For longer storage, freeze the patties individually on a baking sheet, then transfer to a freezer bag for up to 1 month.

Frequently Asked Questions

Can I use fresh salmon instead of canned?

Yes, but be sure to cook and flake the fresh salmon before mixing it with the other ingredients.

How do I crush pretzels if I don’t have a rolling pin?

You can use a heavy pan, a meat mallet, or even a sturdy glass to smash the pretzels inside a sealed plastic bag.

Can I bake the patties instead of frying?

Yes, bake them at 375°F (190°C) for about 15-20 minutes, flipping halfway through until golden and crispy.

What can I substitute for lite salt?

Regular table salt or sea salt works fine; just adjust the amount to your taste.

How do I prevent the patties from falling apart?

Make sure to mix the ingredients well and use enough flour and egg to bind the mixture before coating with pretzels.

Can I prepare the patties ahead of time?

Yes, you can shape and coat them, then refrigerate for up to 24 hours before cooking.

What sides go well with these patties?

They pair nicely with a fresh salad, steamed vegetables, or a light dipping sauce like tartar or yogurt dill.

Is olive oil the best option for cooking?

Olive oil works well, but you can also use vegetable or canola oil with a high smoke point for frying.