Juicy Pink Salmon Patties
These tender pink salmon patties are made with onion and milk-soaked bread for a soft, juicy texture. Coat them in breadcrumbs, pan-fry until golden and serve with your favorite side dish.
Updated : 02 October, 2026
Easy
About 30 min.
Ingredients
700 grams
Pink salmon
100 grams
Loaf
150 milliliters
Milk
1
Eggs
1
Onion
2 tablespoon
Semolina
0.5 cup
Breadcrumbs
30 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. You can use boneless pink salmon fillets or clean and fillet a whole fish yourself. If the fish is frozen, thaw it completely in the refrigerator beforehand. Peel the onion.
Step 2
Remove the skin and any bones from the fish. In a separate bowl, soak the slices of white bread in the milk.
Step 3
Pass the fish, onion and bread squeezed of excess milk through a meat grinder. Combine everything in a bowl. The onion and soaked bread help give the patties a softer, juicier texture.
Step 4
Add the egg and semolina. Season with salt and fish seasoning to taste, then mix thoroughly.
Step 5
Lift and firmly drop the fish mixture against the bottom of the bowl several times to make it more cohesive and easier to shape.
Step 6
Shape the pink salmon mixture into patties and coat them in breadcrumbs. Heat a little vegetable oil in a frying pan and cook the patties over low to medium heat on both sides until golden and completely cooked through. Rather than relying only on the original 2–3 minutes per side, check that the center reaches at least 145°F.
Step 7
The finished patties should be evenly golden on both sides.
Step 8
Transfer the cooked patties to a small saucepan or covered dish and cover with a lid to keep them warm. Serve with your favorite side dish.
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