Description
Crisp-edged and tender inside, these salmon patties are a quick and satisfying dinner option using canned salmon.
Ingredients
Scale
- 2 cans (425 g each) canned salmon, drained
- 90 g (1 cup) plain breadcrumbs or panko
- 60 ml (1/4 cup) mayonnaise
- 1 large egg
- 60 g (1/2 cup) yellow onion, finely chopped
- 15 g (1/4 cup) fresh parsley, chopped
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 30 ml (2 tbsp) neutral oil (vegetable, canola, or light olive oil) for frying
Instructions
- Drain and flake the salmon, removing excess liquid.
- In a large bowl, whisk together mayonnaise and egg until smooth. Add breadcrumbs, onion, parsley, lemon zest, salt, and pepper, and mix until combined.
- Gently fold in the salmon until well combined but still showing flakes.
- Shape the mixture into 8 patties and chill in the refrigerator for 15 minutes.
- Heat a skillet over medium-high heat, add oil, and fry patties for 3–4 minutes per side until golden brown, reaching an internal temperature of 74°C (165°F).
Notes
Keep salmon patties from falling apart by ensuring they are not too wet and allowing them to chill before frying. Squeeze out excess moisture from the salmon for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 patties (about 200 g)
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 34g
- Cholesterol: 160mg