Description
A quick and delicious salmon patties recipe that’s perfect for busy weeknights. Packed with flavor and easy to make!
Ingredients
Scale
- 1 can (14.75 ounces) pink salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dill or parsley
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons vegetable oil for frying
Instructions
- In a large bowl, combine the flaked salmon, breadcrumbs, chopped onion, egg, mayonnaise, lemon juice, dried dill, garlic powder, salt, and pepper. Mix everything until well combined.
- Form the mixture into small patties, aiming for about 8 to 10, each about 1/2 inch thick. If the mix feels too crumbly, add a splash more mayonnaise.
- Heat the vegetable oil in a large skillet over medium heat until sizzling.
- Add the patties to the skillet, making sure not to overcrowd them. Cook for about 3-4 minutes on each side, until golden brown and crispy.
- Carefully remove the patties from the skillet and let them drain on paper towels. Serve warm, possibly with a squeeze of extra lemon on top.
Notes
Feel free to swap out ingredients based on what you have on hand. Leftover salmon patties can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 70mg