Salmon Patties
Crispy on the outside and tender on the inside, these old-fashioned salmon patties are made with simple pantry staples and are perfect for any meal of the day.
Ingredients
Main Ingredients
- 14-15 ounces Canned Salmon Choose wild-caught or sustainably sourced canned salmon.
- 1 cup Breadcrumbs Use plain breadcrumbs or gluten-free alternatives.
- 2 large Eggs Helps bind the patties together.
- ¼ cup Onion, finely diced Adds sweetness and texture.
- 2 tablespoons Parsley, chopped Adds freshness and color.
- to taste Salt and Pepper Classic seasonings to enhance flavor.
- 2-3 tablespoons Cooking Oil Use neutral oil for frying.
Optional Additions
- 1 teaspoon Lemon Zest Brightens flavor and complements salmon.
- ½ cup Shredded Cheese (Parmesan or Cheddar) For an indulgent twist.
- ½ teaspoon Cayenne Pepper For a spicy kick.
Instructions
Prepare the Salmon Mixture
- Drain the canned salmon thoroughly.
- Transfer salmon to a mixing bowl, flake with a fork.
- Add breadcrumbs, eggs, onion, parsley, salt, and pepper to the bowl.
- Mix thoroughly until a cohesive mixture forms.
Shape the Patties
- Scoop about ¼ cup of the mixture and roll into a ball.
- Flatten the balls into patties about ½ inch thick.
- Refrigerate the patties for 15-20 minutes if too soft.
Cook the Patties
- Heat oil in a skillet over medium heat.
- Fry patties for 3-4 minutes on each side until golden brown.
- Drain excess oil on paper towels.
Notes
Pairs well with mashed potatoes, coleslaw, and various sauces.