Ingredients
- 2 cans (14.75 oz each) canned salmon, drained
- 2 large eggs
- 1/2 cup breadcrumbs or crushed crackers
- 1/4 cup onion, finely chopped
- 2 tbsp fresh parsley, chopped (optional)
- 1/2 tsp garlic powder
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- 2–3 tbsp olive oil or vegetable oil, for frying
Instructions
- Drain canned salmon and remove skin and bones if desired.
- In a large bowl, combine salmon, eggs, breadcrumbs, onion, parsley, garlic powder, mustard, lemon juice, salt, and pepper.
- Mix until well combined and shape into 6 medium patties.
- Heat oil in a skillet over medium heat.
- Fry patties for 3–4 minutes per side, until golden and crispy.
- Drain briefly on a paper towel before serving.
Notes
- Add hot sauce or cayenne for a spicy kick.
- Mix in chopped bell pepper or celery for added texture.
- Use gluten-free breadcrumbs or almond flour for a gluten-free version.
- Add a tablespoon of mayo or sour cream for extra richness.
- Freeze cooked patties individually for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 2 patties
- Calories: 310
- Sugar: 1g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg
