Ingredients
1 can (14 oz) canned salmon, drained and flaked
1/2 cup breadcrumbs
1 large egg
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons chopped green onions
1 teaspoon dried dill (or 2 teaspoons fresh)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon lemon juice
2 tablespoons olive oil
Instructions
Drain and flake canned salmon in a bowl using a fork.
Mix egg, mayonnaise, Dijon mustard, green onions, dill, salt, pepper, and lemon juice in a separate bowl.
Stir in breadcrumbs until the mixture is thick enough to hold its shape.
Form into 4 even patties (about 3-4 inches in diameter).
Heat olive oil in a large skillet over medium heat.
Cook patties 4-5 minutes per side, until golden and crispy.
Adjust heat if patties brown too quickly.
Serve immediately with additional lemon wedges.
Notes
For extra crispiness, use panko breadcrumbs.
Ensure salmon is fully drained to avoid sogginess.
Substitute dill with parsley or chives if preferred.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze uncooked patties for up to 2 months (cook directly from frozen, adding 1-2 minutes per side).
- Prep Time: 15
- Cook Time: 12
- Category: Quick Chicken
- Method: Cooking (Pan-Frying)
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 320
- Sugar: 0g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 85mg