Salmon Patties

• 1 lb canned salmon, drained and bones removed
• 1/4 cup minced onion
• 1/4 cup chopped fresh parsley
• 1 egg
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil

Steps

1. 1 In a large bowl, combine salmon, onion, parsley, egg, mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Mix well.
2. 2 Form the mixture into eight patties, about 1/3 cup each.
3. 3 Place panko breadcrumbs on a plate. Coat each patty with breadcrumbs, pressing gently to adhere.
4. 4 Heat olive oil in a large skillet over medium heat.
5. 5 Cook patties for 4-5 minutes per side, or until golden brown and heated through.
6. 6 Transfer to a paper towel-lined plate to drain excess oil.
7. 7 Serve warm.

Nutrition

Tips

• For a lighter version, use Greek yogurt in place of mayonnaise.
• Make ahead and refrigerate patties for up to 24 hours before cooking.
• Pair with a tangy tartar sauce for extra zing.

Storage

Store cooled patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of oil to maintain crispiness.

Serving Suggestions

• Serve with a side of coleslaw and a wedge of lemon.
• Perfect with a dill pickle on the side for a classic seafood experience.

FAQ