Description
These Salmon Patties are a quick and tasty dish made with cooked or canned salmon, combined with breadcrumbs, eggs, and flavorful seasonings, then pan-fried to golden perfection. Perfect for a light lunch, dinner, or appetizer, they deliver a crispy exterior with a moist and savory interior.
Ingredients
Scale
Main Ingredients
- 2 cups cooked salmon (or one 14.75 oz canned salmon, drained)
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 2 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1/4 cup onion, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
Instructions
- Mix Ingredients: In a large bowl, thoroughly combine the cooked or canned salmon, breadcrumbs (or almond flour), eggs, mayonnaise, Dijon mustard, chopped parsley, finely chopped onion, garlic powder, paprika, salt, and pepper to create a uniform mixture.
- Shape Patties: Divide the mixture into 6 equal portions and shape each portion into a round patty, ensuring they hold together well.
- Heat Oil: Pour olive oil into a large skillet and heat it over medium heat until shimmering, ready for frying.
- Cook Patties: Place the patties into the skillet and cook them for 3-4 minutes on each side until they develop a golden brown, crispy crust.
- Drain Excess Oil: Remove the cooked patties from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve: Serve the salmon patties warm with your choice of tartar sauce, lemon aioli, or another favorite dipping sauce for a delicious meal.
Notes
- For a gluten-free option, substitute breadcrumbs with almond flour.
- Be gentle when flipping the patties to prevent breaking.
- Use fresh parsley for the best flavor, but dried parsley can be substituted in a pinch.
- Adjust seasoning according to taste preference.
- These patties can be reheated in a skillet or oven but are best enjoyed fresh and crispy.
