‘Barry Good’ Salmon Patty


  • 4 pounds pink salmon (such as Chicken of the Sea), drained, flaked and cartilage removed
  • 4 large eggs
  • 1 1/2 cups panko bread crumbs
  • 3/4 cup mayonnaise
  • 2 lemons, juiced
  • 2 tablespoons ranch dressing mix
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 1 teaspoon seafood seasoning (such as Old Bay)
  • 1/2 cup white cornmeal
  • 1/4 cup vegetable oil, or as needed
  • 16 lemon slices
  • 16 sprigs fresh parsley


Mix salmon, eggs, bread crumbs, mayonnaise, lemon juice, ranch dressing mix, salt, pepper, garlic powder, dill, and seafood seasoning in a large bowl; divide into 15 portions and shape into patties. Dust each patty with cornmeal.

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Heat 1 tablespoon oil in a large skillet. Fry a few patties in hot oil, not overcrowding the skillet, until browned, 3 to 4 minutes per side. Repeat until all patties are cooked. Garnish each with a lemon slice and a sprig of parsley.