Description

These delicious Salmon Patties are a quick and easy meal perfect for any day. Made with tender cooked salmon combined with flavorful herbs, spices, and a touch of Dijon mustard, these patties are pan-fried to golden perfection for a crispy outside and moist inside. Ideal for a protein-packed lunch or dinner, they can be enjoyed on their own or with your favorite dipping sauce.

Ingredients

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Salmon Patty Mixture

2 cups cooked salmon (or one 14.75 oz canned salmon, drained)
1/2 cup breadcrumbs (or almond flour for gluten-free)
2 large eggs
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, chopped
1/4 cup onion, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste

For Cooking

2 tablespoons olive oil (for frying)

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Instructions

Prepare the Mixture: In a large bowl, combine the cooked salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, chopped parsley, finely chopped onion, garlic powder, paprika, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
Form Patties: Divide the mixture into 6 equal portions. Shape each portion carefully into a round patty, pressing gently to hold shape.
Heat Oil: Place a large skillet over medium heat and add the olive oil. Allow the oil to heat until shimmering but not smoking.
Cook Patties: Carefully place the patties in the hot skillet. Cook each patty for 3 to 4 minutes on each side, or until they develop a golden brown, crispy exterior.
Drain Patties: Once cooked, transfer the patties to a paper towel-lined plate to absorb any excess oil and keep them crisp.
Serve: Serve the salmon patties warm with tartar sauce, lemon aioli, or your favorite dipping sauce for added flavor.

Notes

You can substitute the breadcrumbs with almond flour to make the recipe gluten-free.
Leftover patties can be refrigerated and reheated in a skillet for best crispness.
Ensure the skillet is properly heated before adding patties to achieve a good sear and prevent sticking.
For an extra flavor boost, add a squeeze of fresh lemon juice to the mixture.
This recipe can be doubled easily to serve larger groups.