Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes
Ingredients
- For the Salmon Patties:
- 1 can (14.75 oz) wild-caught salmon, drained and flaked (or 1 lb fresh salmon, cooked and flaked)
- 1 large egg
- ½ cup breadcrumbs (preferably panko for a crispier texture)
- ¼ cup finely chopped onion
- ¼ cup finely chopped bell pepper (optional)
- 1 tablespoon mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried dill or parsley (optional)
- Salt and pepper to taste
- For Cooking:
- 2 tablespoons olive oil (or vegetable oil)
- Lemon wedges (for serving)
Instructions
- Prepare the Salmon Mixture:
- In a large bowl, combine the flaked salmon, egg, breadcrumbs, chopped onion, bell pepper (if using), mayonnaise, Dijon mustard, lemon juice, garlic powder, dill or parsley, and salt and pepper.
- Mix well until all ingredients are fully incorporated. If the mixture feels too wet, add a bit more breadcrumbs to help it hold together.
- Form the Patties:
- Using your hands, divide the salmon mixture into 4–6 portions and form them into patties, about ½ inch thick.
- Cook the Salmon Patties:
- Heat olive oil in a large skillet over medium heat.
- Once the oil is hot, add the salmon patties to the skillet and cook for 3–4 minutes per side, or until golden brown and crispy.
- If cooking in batches, add more oil as needed and make sure the patties are evenly cooked.
- Serve:
- Remove the patties from the skillet and drain on a paper towel-lined plate.
- Serve with lemon wedges on the side, and pair with a simple salad, rice, or vegetables.
These salmon patties are crispy on the outside and tender on the inside, making them a delicious and nutritious meal. They’re perfect for a quick dinner or a light lunch.