Description
These delicious Salmon Patties are a quick and easy meal option, combining tender cooked salmon with flavorful ingredients like Dijon mustard, fresh parsley, and spices. Crisply pan-fried to golden perfection, they make a satisfying lunch or dinner served with your favorite dipping sauce.
Ingredients
Scale
Main Ingredients
- 2 cups cooked salmon (or one 14.75 oz canned salmon, drained)
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 2 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1/4 cup onion, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the mixture: In a large bowl, thoroughly combine the cooked salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, chopped parsley, finely chopped onion, garlic powder, paprika, salt, and pepper until evenly mixed.
- Form the patties: Divide the mixture into 6 equal portions and shape each portion into a round patty about 1 inch thick.
- Heat the oil: Pour olive oil into a large skillet and heat it over medium heat until shimmering and hot enough for frying.
- Cook the patties: Place the patties carefully into the skillet and cook for 3-4 minutes on each side, or until they develop a golden brown and crispy crust.
- Drain excess oil: Remove the cooked patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve: Serve the salmon patties warm alongside tartar sauce, lemon aioli, or your favorite dipping sauce for a delicious meal.
Notes
- For a gluten-free option, substitute breadcrumbs with almond flour.
- Ensure the patties are compact to prevent falling apart during frying.
- Use fresh parsley for a bright, fresh flavor, but dried parsley can be used in a pinch.
- Adjust seasoning with salt and pepper according to your taste preferences.
- If using canned salmon, drain it well and remove any large bones if desired.
