Ingredients
Salmon Patties
- 3 x 5 oz. cans skinless, boneless pink salmon
- ¼ cup finely diced onion
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
- 1 large egg
- 5 Tbsp plain breadcrumbs
- 1 Tbsp lemon juice
- ⅓ cup cooking oil (such as vegetable or canola oil)
Instructions
- Prepare the salmon: Drain the liquid from the canned salmon and place the salmon in a large bowl. If your salmon is not skinless or boneless, carefully remove all bones and skin. Use a fork to break up the salmon chunks into smaller pieces.
- Mix ingredients: Add the finely diced onion, salt, freshly cracked black pepper, large egg, plain breadcrumbs, and lemon juice to the salmon in the bowl. Mix well with a fork or spoon until all ingredients are thoroughly combined.
- Shape patties: Using clean hands, take approximately 3 to 4 tablespoons of the salmon mixture and form into round patties. You should be able to make about 6 to 7 patties in total. Set them aside on a plate.
- Heat the oil: Pour ⅓ cup of cooking oil into a cast iron skillet or heavy frying pan. Heat the oil over medium heat until hot but not smoking.
- Cook patties: Place the salmon patties in the hot skillet in two batches to avoid overcrowding. Fry each patty for about 3 minutes on one side until golden brown. Gently flip each patty and cook the other side for another 3 minutes until similarly golden and cooked through. Be careful when flipping to prevent the patties from breaking.
- Drain and serve: Remove the cooked patties from the skillet and place them on a wire rack to drain excess oil and retain crispiness. Serve the salmon patties hot with optional lemon wedges and your favorite side dishes.
Notes
- For best results, use skinless, boneless canned salmon to avoid small bones and skin pieces.
- If you want crispier patties, you can add an extra tablespoon of breadcrumbs or cook slightly longer but watch carefully to prevent burning.
- These patties can be served with tartar sauce, a fresh salad, or steamed vegetables for a balanced meal.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Fat
