Salmon Patties: A Quick and Flavorful Family Favorite!

Crispy and tender salmon patties, perfect for quick dinners or lunches, made in under 30 minutes.

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Drain 425 g (15 oz) canned salmon well and flake with a fork into large pieces. Sauté 40 g (1/4 cup) onion in 5 ml (1 tsp) oil until translucent, about 3–4 minutes; cool before adding.
In a bowl, whisk 1 large egg (50 g), 30 g (2 tbsp) mayonnaise, 15 ml (1 tbsp) lemon juice, 5 g (1 tsp) Dijon mustard, 3 g (1/2 tsp) kosher salt, and 1 g (1/4 tsp) black pepper for 10–15 seconds. Add chopped parsley and the cooled sautéed onion.
Add the flaked salmon and 60 g (1/2 cup) breadcrumbs to the wet mix. Fold gently until just combined.
Portion the mix into eight even portions (about 60 g each). Shape into 2 cm thick patties and chill in the fridge for 10 minutes.
If using a breadcrumb dredge, press each patty into extra breadcrumbs. Heat 45 ml (3 tbsp) neutral oil in a skillet over medium-high until shimmering.
Carefully add patties; cook 3–4 minutes per side until golden brown and cooked through (internal temperature of 63°C / 145°F).
Transfer to a wire rack or paper towel-lined plate to rest for 2 minutes before serving.

Don’t overmix and ensure excess moisture is removed for the best texture.