Crispy Salmon Patties (Printable Version)
# What You'll Need:
→ Protein
01 -
1 (14.75 ounce) can salmon, drained
02 -
1 large egg
→ Condiments and Flavorings
03 -
60 ml mayonnaise
04 -
7.5 ml lemon juice
05 -
5 ml Dijon mustard
06 -
2.5 ml Worcestershire sauce
→ Dry Ingredients
07 -
60 ml panko breadcrumbs
08 -
2.5 ml garlic powder
09 -
2.5 ml salt
10 -
Ground black pepper, to taste
→ Fresh Herbs and Aromatics
11 -
60 ml chopped scallions
12 -
15 ml chopped fresh dill
13 -
15 ml chopped fresh parsley
→ Cooking Oil
14 -
30 ml olive oil for frying
# How to Make It:
01 -
Drain the canned salmon and transfer to a medium mixing bowl. Flake the salmon gently with a fork, removing any bones or skin if preferred.
02 -
Add the egg, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, panko breadcrumbs, scallions, dill, parsley, garlic powder, salt, and pepper to the salmon. Mix gently until combined without overworking.
03 -
Shape the mixture into six patties approximately half an inch thick.
04 -
Heat the olive oil in a skillet over medium heat for a few minutes. Fry the patties in two batches for 3 to 4 minutes on each side until golden brown. Add more oil if necessary before cooking the second batch.
05 -
Serve the patties warm with accompaniments such as tzatziki, remoulade, or a garlicky mayo, along with lemon wedges.
# Additional Tips:
01 -
For best flavor, use canned sockeye salmon when available, or substitute with cooked fresh salmon. Pink salmon is an acceptable alternative.