Salmon Patties (Printable Version)
# What You'll Need:
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Two tablespoons olive oil for frying
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Black pepper to your liking
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Half a teaspoon salt
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Half a teaspoon garlic powder
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A tablespoon of chopped fresh parsley
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A tablespoon chopped fresh dill or a teaspoon if dried
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A quarter cup chopped scallions
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Half a cup panko breadcrumbs
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Half a tablespoon lemon juice
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A teaspoon Dijon mustard
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Half a teaspoon Worcestershire sauce
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A quarter cup mayonnaise
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One large egg
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One can (14.75 oz) boneless skinless canned salmon
# Steps to Follow:
01 -
Warm up the olive oil in a pan over medium heat. Cook the patties in batches, flipping after 3 or 4 minutes, until they get crisp and golden. Add more oil if you need to between batches.
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Make six equal-sized patties from the mix. Each one should be about half an inch thick.
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In the bowl with salmon, stir in the egg, mayo, lemon juice, Dijon, Worcestershire sauce, panko, scallions, dill, parsley, garlic powder, salt, and pepper. Mix gently so everything just comes together.
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Open the can and drain the salmon. Toss it into a medium bowl and break it up with a fork. Get rid of or mash any skin or bones however you want.
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Dish out the patties warm. They go great with a lemon wedge or any dipping sauce you love.
# Additional Tips:
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Want a little kick? Toss in some red pepper flakes or hot sauce. You can keep these patties in the fridge for up to a day before cooking. They’re tasty with tartar sauce or anything lemon-herb.