Description
These delicious salmon patties are crispy on the outside, tender on the inside, and packed with savory salmon flavor. Made with simple pantry ingredients, they come together quickly for a comforting meal that pairs perfectly with salads, roasted vegetables, or dipping sauces.
Ingredients
- 2 cans (14.75 ounces each) salmon, drained and flaked
- 2 large eggs
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
Instructions
- Place the drained salmon into a large mixing bowl and remove any large bones or skin if desired.
- Add the eggs, breadcrumbs, onion, mayonnaise, Dijon mustard, lemon juice, parsley, garlic powder, paprika, salt, and black pepper.
- Mix everything together until fully combined and easy to shape.
- Form the mixture into medium-sized patties using your hands.
- Heat the vegetable oil in a large skillet over medium heat.
- Carefully place the patties into the hot skillet and cook for 4 to 5 minutes per side until golden brown and crispy.
- Transfer the cooked patties to a paper towel-lined plate to remove excess oil before serving.
Notes
- Add shredded cheddar cheese for extra richness and flavor.
- Mix in diced jalapeños or cayenne pepper for a spicy version.
- Replace parsley with fresh dill for a brighter seafood flavor.
- For a healthier option, bake the patties instead of frying.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or oven to maintain crispiness.
- Freeze cooked or uncooked patties for up to 2 months.
Nutrition
- Serving Size: 2 patties
- Calories: 410
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 165mg
