Salmon Patties
These Salmon Patties are crispy on the outside, tender on the inside, and packed with flavorful ingredients. A quick and easy meal perfect for busy weeknights!
Ingredients
- 1 (14.75 oz) can salmon (or 2 cups cooked fresh salmon, flaked)
- ½ cup breadcrumbs (or crushed crackers)
- 1 egg, beaten
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1 green onion, finely chopped
- Salt and black pepper, to taste
- 2 tbsp olive oil (for frying)
- Lemon wedges, for serving
Instructions
- Prepare the salmon – If using canned salmon, drain it and remove any large bones or skin. Flake with a fork..
- Mix the ingredients – In a large bowl, combine salmon, breadcrumbs, egg, mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, lemon juice, parsley, and green onion. Mix well
- Form the patties – Shape the mixture into 4-6 patties, about ½ inch thick. If the mixture is too soft, chill it in the fridge for 5-10 minutes before forming the patties.
- Heat the oil – In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Cook the patties – Place the salmon patties in the skillet and cook for 3-4 minutes per side or until golden brown and crispy.
- Drain and serve – Remove the patties from the skillet and drain them on a paper towel. Serve warm with lemon wedges and your favorite dipping sauce.
Notes
- Fresh vs. canned salmon: Both work great, but fresh salmon gives a richer flavor.
- Breadcrumb options: Use panko for extra crunch or crushed saltine crackers for a classic taste.
- Gluten-free option: Substitute with gluten-free breadcrumbs or almond flour.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for crispiness.