Name: Salmon Patties Recipe
Ingredients: 1 (14.75 ounce) can salmon, skinless, boneless, drained (Pink or red salmon works well. Be sure to drain it thoroughly to avoid soggy patties); ½ cup breadcrumbs, plain (Panko breadcrumbs, regular breadcrumbs, or even crushed crackers can be used. Gluten-free breadcrumbs work perfectly too); ¼ cup finely chopped onion (Yellow or white onion works best. Shallots can also be used for a milder flavor); ¼ cup finely chopped fresh parsley (Adds a fresh, herbaceous note. Dill or chives can be substituted or combined for variety); 1 large egg, lightly beaten (Acts as a binder to hold the patties together); 1 tablespoon lemon juice, fresh (Brightens the flavor and complements the salmon); 1 teaspoon Dijon mustard (Adds a subtle tang and depth of flavor. Yellow mustard can be used as a substitute in a pinch); ½ teaspoon garlic powder (Enhances the savory flavor. Fresh minced garlic can also be used, about 1 clove, minced); ¼ teaspoon black pepper, freshly ground (Adds a touch of spice. White pepper can be used for a milder flavor); Salt, to taste (Start with ¼ teaspoon and adjust to your preference); Optional Spices: Pinch of cayenne pepper (for a little heat), paprika (for color and mild flavor), Old Bay seasoning (for a seafood-centric flavor); 2 tablespoons olive oil (or vegetable oil, canola oil – for pan-frying. Butter can also be used for richer flavor, or a combination of butter and oil)

Ingredients

Scale

For the Salmon Patties:

1 (14.75 ounce) can salmon, skinless, boneless, drained (Pink or red salmon works well. Be sure to drain it thoroughly to avoid soggy patties)

½ cup breadcrumbs, plain (Panko breadcrumbs, regular breadcrumbs, or even crushed crackers can be used. Gluten-free breadcrumbs work perfectly too)

¼ cup finely chopped onion (Yellow or white onion works best. Shallots can also be used for a milder flavor)

¼ cup finely chopped fresh parsley (Adds a fresh, herbaceous note. Dill or chives can be substituted or combined for variety)

1 large egg, lightly beaten (Acts as a binder to hold the patties together)

1 tablespoon lemon juice, fresh (Brightens the flavor and complements the salmon)

1 teaspoon Dijon mustard (Adds a subtle tang and depth of flavor. Yellow mustard can be used as a substitute in a pinch)

½ teaspoon garlic powder (Enhances the savory flavor. Fresh minced garlic can also be used, about 1 clove, minced)

¼ teaspoon black pepper, freshly ground (Adds a touch of spice. White pepper can be used for a milder flavor)

Salt, to taste (Start with ¼ teaspoon and adjust to your preference)

Optional Spices: Pinch of cayenne pepper (for a little heat), paprika (for color and mild flavor), Old Bay seasoning (for a seafood-centric flavor)

For Cooking:

2 tablespoons olive oil (or vegetable oil, canola oil – for pan-frying. Butter can also be used for richer flavor, or a combination of butter and oil)

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Instructions

Prepare the Salmon Mixture: In a medium bowl, gently flake the drained canned salmon with a fork. Be careful not to overmix. You want to break it up into smaller pieces but still retain some texture.

Combine Ingredients: Add the breadcrumbs, finely chopped onion, fresh parsley, lightly beaten egg, lemon juice, Dijon mustard, garlic powder, black pepper, and salt to the bowl with the flaked salmon.

Mix Gently: Gently mix all the ingredients together with a fork or your hands until just combined. Be careful not to overmix the mixture, as this can make the patties tough. You want the ingredients to be evenly distributed, but the mixture should still be slightly loose.

Form the Patties: Divide the salmon mixture into 4-6 equal portions, depending on your desired patty size. Gently shape each portion into a patty, about ¾ inch thick. You can make them round, oval, or any shape you prefer. Handle the patties gently as they can be delicate at this stage.

Heat the Oil: Heat the olive oil (or your chosen cooking oil) in a large skillet over medium heat. Allow the oil to heat up properly before adding the patties. The oil should be hot enough to sizzle gently when a small drop of water is added.

Cook the Salmon Patties: Carefully place the salmon patties in the hot skillet, leaving some space between them to avoid overcrowding. Cook for 4-5 minutes per side, or until golden brown and cooked through. The patties should be nicely browned and crispy on the outside and cooked through and flaky on the inside. Avoid flipping them too frequently. Let them cook undisturbed for a few minutes on each side to develop a good crust.

Check for Doneness: To ensure the patties are cooked through, you can gently flake one patty with a fork. The salmon should be opaque and flaky throughout, and the internal temperature should reach 145°F (63°C).

Remove and Drain: Once cooked, carefully remove the salmon patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. This will help keep them crispy.

Serve and Enjoy! Serve the Salmon Patties hot and enjoy immediately. They are delicious served on their own, on buns as salmon burgers, with your favorite dipping sauce, or alongside side dishes like salad, roasted vegetables, or rice.

Nutrition

Serving Size: one normal portion
Calories: 350-450
Fat: 15-25 grams
Carbohydrates: 15-20 grams
Fiber: 2-3 grams
Protein: 30-35 grams