Ingredients
Salmon Patties
- 1 (14.75 ounce) can pink salmon, drained and flaked
- ½ cup onion, chopped
- 1 tablespoon fresh parsley, chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 large egg, lightly beaten
- ¾ cup plain bread crumbs
- 3 tablespoons vegetable oil
Instructions
- Prepare the Salmon Mixture: In a large bowl, combine the drained and flaked canned salmon with chopped onion, fresh parsley, salt, pepper, lemon juice, and the lightly beaten egg. Mix thoroughly until all ingredients are evenly distributed.
- Add Breadcrumbs: Gradually fold in the plain bread crumbs into the salmon mixture. The mixture should be moist but hold together well enough to form patties.
- Form Patties: Shape the salmon mixture into evenly sized patties, about 3 to 4 inches in diameter, ensuring they are compact to prevent breaking while cooking.
- Heat the Oil: In a large skillet, heat the vegetable oil over medium heat until shimmering but not smoking. This ensures even frying and a crispy crust.
- Cook the Patties: Place the salmon patties in the hot skillet, cooking in batches if necessary to avoid overcrowding. Fry each side for about 4-5 minutes or until golden brown and cooked through, turning carefully to prevent breaking.
- Drain and Serve: Once cooked, transfer the patties to a paper towel-lined plate to drain excess oil. Serve warm as desired, paired with tartar sauce, lemon wedges, or a fresh salad.
Notes
- For a milder onion flavor, use finely minced onion or sauté it lightly before mixing.
- Substitute plain bread crumbs with gluten-free crumbs for a gluten-free option.
- To reduce fat, use olive oil instead of vegetable oil or pan-fry with less oil.
- These patties can be baked at 375°F (190°C) for 15-20 minutes as a healthier alternative to frying.
- Leftover patties can be refrigerated for up to 2 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
