CANNED SALMON PATTIES (BEST EVER)
These easy canned salmon patties are crispy, flavorful, and ready in under 30 minutes — a family-friendly, budget-friendly dinner.
Ingredients
Main Ingredients
- 2 can (14.75 oz) canned salmon drained, skin and bones removed if desired, flaked
- 2 large egg lightly beaten
- 0.75 cup plain breadcrumbs
- 0.25 cup green onion thinly sliced
- 2 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice fresh
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
- 2 tablespoon vegetable oil for frying
Instructions
Preparation Steps
- Drain canned salmon and flake it into a large bowl, removing any large pieces of skin or bones as desired.
- Add beaten eggs, breadcrumbs, sliced green onion, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the flaked salmon. Mix until evenly combined but not mushy.
- Form the mixture into 8 even patties (about 1/2 cup each). If the mixture is too loose, add up to 0.25 cup more breadcrumbs.
- Heat vegetable oil in a large skillet over medium heat until shimmering.
- Fry patties in batches for about 3 to 4 minutes per side, or until golden brown and heated through. Adjust heat as needed to prevent burning.
- Transfer cooked patties to a paper towel-lined plate to drain briefly, then serve warm with lemon wedges or tartar sauce.
Notes
Serve with tartar sauce or a squeeze of lemon. Leftovers keep refrigerated up to 3 days and reheat well in a skillet or oven.
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