25 minutes
Delicious and crispy salmon patties made with canned salmon, vegetables, breadcrumbs, and a touch of lemon.
Canned Salmon, drained, bones and skin removed
0 oz
Onion, finely chopped
cups
Celery, finely chopped
cups
each
cups
to taste
to taste
Lemon Juice, freshly squeezed
each
tablespoons
1. Prepare Salmon
Drain a 14-ounce can of salmon. Remove any bones and skin. Place the cleaned salmon in a mixing bowl and flake it gently with a fork.
2. Add Vegetables and Egg
Add half a cup of finely chopped onion and a quarter cup of finely chopped celery to the bowl. Crack one large egg into the mixture.
3. Add Breadcrumbs and Seasonings
Add half a cup of breadcrumbs. Season the mixture with salt and pepper to taste. Squeeze in the juice of half a lemon. Mix thoroughly until all ingredients are well combined.
4. Shape Patties
Shape the salmon mixture into patties, roughly the size of your palm.
5. Cook Patties
Heat a tablespoon of oil in a large skillet over medium heat. Once the oil is hot, place the patties in the skillet. Cook for about 4-5 minutes on each side, until golden brown and crispy.
6. Drain and Serve
Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve warm, perhaps with a dollop of tartar sauce or a squeeze of fresh lemon juice.
Explore Asian-inspired, Mediterranean twist, spicy patties, or herb-infused flavors to diversify the taste of your salmon patties.
Try tuna, crab meat, mashed chickpeas, or ground turkey/chicken as alternative proteins for the salmon patties.
Opt for baking or grilling the salmon patties for healthier alternatives to frying.
Make gluten-free, keto-friendly, or egg-free salmon patties by substituting appropriate ingredients for breadcrumbs and eggs.
Add finely chopped fresh dill, parsley, or chives to the salmon mixture for a fresh, herby note, and consider incorporating a bit of lemon zest for an aromatic citrus kick.
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