Canned Salmon and Broccoli Quinoa Patties
Golden pan-fried patties packed with flaked canned salmon, tender broccoli, and fluffy quinoa, bound together with eggs and fresh dill. These savory cakes are naturally protein-rich, gluten-free, and perfect served warm with a squeeze of lemon or topped with a cool yogurt sauce. Great for lunch bowls, as a light dinner, or for meal prep.
Steps
Before you start
- Cook the quinoa ahead of time and cool it completely (or use leftover cooked quinoa from the fridge)
- Chop the broccoli into very small florets (smaller than you'd normally serve)
- Have all ingredients measured and ready before mixing
Combine the base ingredients
- In a medium bowl, add the flaked canned salmon, cooled quinoa, finely chopped broccoli, beaten eggs, fresh dill, panko breadcrumbs, and lemon zest.
- Season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
- Stir gently with a fork until all ingredients are evenly distributed and the mixture holds together when squeezed.
- The mixture should feel slightly moist but firm enough to shape.
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Ready when: Mixture is uniform and holds together when squeezed
Tip: Don't overmix or the patties will become dense. Fold gently to combine.
Chill the mixture
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- This allows the panko to absorb moisture and helps the patties hold their shape when pan-frying.
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Tip: You can chill for up to 2 hours if preparing ahead.
Shape the patties
- Remove the mixture from the refrigerator.
- Using a ¼-cup measuring cup or your damp hands, divide the mixture into 8 equal portions.
- Gently shape each portion into a compact patty about ½ inch thick and 3 inches wide.
- Place patties on a clean plate.
- If the mixture seems too wet, refrigerate for another 10 minutes and try again.
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Ready when: 8 evenly shaped patties, about ½ inch thick
Tip: Lightly dampen your hands to prevent sticking while shaping.
Heat the skillet
- Place an 8-inch nonstick skillet or cast-iron pan over medium heat.
- Add 1 tablespoon of olive oil and let it heat until shimmering, about 1 to 2 minutes.
- The oil should swirl easily and move to a medium-hot pan.
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Ready when: Oil shimmers and moves freely in the pan
Tip: Do not overheat the pan or the patties will brown too quickly on the outside before cooking through.
Pan-fry the first batch
- Carefully place 4 patties in the hot oil, spacing them about 1 inch apart.
- Cook without moving them for 3 to 4 minutes until the bottoms are golden brown and slightly crispy.
- Flip each patty gently using a spatula and cook for another 3 to 4 minutes until the other side is golden brown.
- Transfer the cooked patties to a clean plate lined with paper towels to drain any excess oil.
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Ready when: Both sides are golden brown and crispy; patties are heated through
Tip: Use a thin spatula and let the patties set before flipping to prevent them from breaking apart.
Pan-fry the second batch
- Add the remaining 1 tablespoon of olive oil to the pan and reheat it over medium heat until shimmering, about 1 minute.
- Add the remaining 4 patties and cook for 3 to 4 minutes per side until golden brown, just as you did with the first batch.
- Transfer to the paper towel-lined plate.
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Ready when: Both sides are golden brown and crispy
Tip: If the oil seems low, add a small splash more before the second batch so the patties get proper browning.
Serve warm
- Arrange the patties on a serving platter or individual plates.
- Serve warm with your choice of toppings: fresh lemon wedges, a dollop of Greek yogurt mixed with dill, or a drizzle of crème fraîche.
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Tip: These patties are best served within 10 minutes of cooking, while they're still warm and crispy on the outside.
Good to know
Tips
- Make sure the quinoa is completely cooled before mixing. Warm grains will make the mixture too moist and the patties will fall apart during cooking.
- Don't skip the chill step—it's essential for keeping the patties intact when you flip them. The panko and eggs need time to firm up.
- For a gluten-free version, swap panko for certified gluten-free panko or finely crushed rice crackers. The texture will be slightly different but still delicious.
- These patties freeze beautifully. Make a double batch, cook one, and freeze the other uncooked patties on a baking sheet before transferring to a bag. Thaw before cooking, or pan-fry from frozen on medium-low heat, adding 2–3 extra minutes per side.
Make ahead
You can prepare the mixture up to 1 day ahead. Cover and refrigerate. You can also shape the patties up to 4 hours ahead, cover them with plastic wrap, and refrigerate. Pan-fry just before serving.
Storage & reheating
Room temperature: Store cooled patties in an airtight container for up to 2 hours. Refrigerator: Keep covered for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes until warmed through, or in a skillet over medium-low heat for 2–3 minutes per side. Freezer: Freeze cooked patties in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven for 12–15 minutes.
Substitutions
- fresh dill, finely chopped → Fresh parsley or fresh tarragon. Use the same amount. Parsley is milder; tarragon is more herbaceous and pairs well with salmon.
- panko breadcrumbs → Regular breadcrumbs or crushed crackers (saltines or Ritz). Use the same amount. Regular breadcrumbs create a less crispy texture; crushed crackers add more seasoning and crunch.
- fresh broccoli florets → Finely chopped zucchini, bell pepper, or asparagus. Keep vegetables finely chopped. Zucchini and bell pepper add moisture, so you may need to drain them or use slightly less. Asparagus adds a delicate flavor.
- cooked quinoa, cooled to room temperature → Cooked brown rice, farro, or couscous. Use the same amount. Rice is milder and absorbs less moisture; farro is nuttier. All work equally well.
