🐟 Crispy Homemade Salmon Patties

Ingredients

For the Salmon Patties

• 2 cans (14–15 oz / 400–425 g total) canned salmon, drained
• 2 large eggs
• ¾ cup breadcrumbs or panko
• ¼ cup finely chopped onion
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons vegetable or olive oil, for frying

Optional

• ¼ teaspoon cayenne pepper for heat
• 1 tablespoon chopped green onions
• ½ teaspoon dried dill

Instructions

1. Prepare the Salmon

Drain the canned salmon thoroughly. Place it in a large mixing bowl and gently flake it with a fork.

Remove any large bones or skin if you prefer, although the small soft bones in canned salmon are edible.

2. Mix the Ingredients

Add the eggs, breadcrumbs, chopped onion, parsley, mayonnaise, Dijon mustard, and lemon juice.

Season with garlic powder, onion powder, paprika, salt, black pepper, and dill or cayenne if using.

Mix everything gently until well combined.

3. Form the Patties

Divide the mixture into 6–8 equal portions.

Shape each portion into a round patty about ½–¾ inch thick.

Press the patties firmly enough that they hold together, but don’t compact them too much.

Tip: If the mixture feels too wet, add another 1–2 tablespoons of breadcrumbs.

4. Chill

Place the formed patties on a plate and refrigerate for 15–20 minutes.

This helps them firm up and makes them less likely to fall apart during cooking.

5. Heat the Pan

Heat 2 tablespoons of oil in a large skillet over medium heat.

The oil should be hot but not smoking.

6. Cook the Salmon Patties

Carefully place the patties in the skillet, leaving some space between them.

Cook for approximately 4–5 minutes per side, or until deeply golden brown and crispy.

Avoid flipping them repeatedly. Let the first side develop a good crust before turning.

7. Drain & Serve

Transfer the cooked patties to a paper-towel-lined plate to remove excess oil.

Serve immediately with lemon wedges and your favorite dipping sauce.