Salmon Patties

Ingredients

2 cans (14.75 oz / 418 g each) canned salmon, drained
2 large eggs
¾ cup breadcrumbs
¼ cup finely chopped onion
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
2–3 tablespoons vegetable or olive oil, for frying

Instructions

1. Prepare the Salmon

Drain the canned salmon thoroughly.

Place it in a large bowl and gently break it apart with a fork.

If your salmon contains bones or skin, you can remove them if preferred. The small bones in canned salmon are generally edible and provide calcium, but removing them can give the patties a smoother texture.

2. Make the Mixture

Add the eggs, breadcrumbs, chopped onion, mayonnaise, lemon juice, Dijon mustard, garlic powder, paprika, salt, black pepper, and parsley.

Mix gently until everything is well combined.

The mixture should hold together when pressed. If it seems too wet, add another tablespoon or two of breadcrumbs.

3. Shape the Patties

Divide the mixture into approximately 8 portions.

Shape each portion into a patty about 1 cm (½ inch) thick.

Place the patties on a plate and refrigerate for 15–20 minutes. Chilling helps them hold their shape while cooking.

4. Cook the Patties

Heat the oil in a large skillet over medium heat.

Place the patties in the skillet without overcrowding them.

Cook for approximately 3–5 minutes per side, or until they are golden brown and heated through.

Transfer to a paper-towel-lined plate to absorb excess oil.

5. Serve

Serve the salmon patties warm with:

Lemon wedges
Tartar sauce
Garlic mayo
Green salad
Coleslaw
Roasted vegetables
Mashed potatoes

Tips

Drain the salmon well so the mixture isn’t too wet.
Don’t make the patties too thick; thinner patties brown more evenly.
Chilling the shaped patties helps prevent them from falling apart.
For extra crunch, use panko breadcrumbs.
Add a little chopped green onion, celery, or bell pepper for additional flavor.
For a spicier version, add a pinch of cayenne or a few drops of hot sauce.

Air Fryer Option

Preheat your air fryer to 190°C (375°F).

Lightly spray the patties with oil and cook for approximately 8–12 minutes, carefully turning halfway through, until golden and heated through.

Storage

Refrigerate cooked salmon patties in an airtight container for up to 3–4 days.

Reheat them in a skillet or air fryer to help retain their crisp exterior.