Description
Delicious crispy salmon patties made from leftover salmon, perfect for quick meals or lunchboxes.
Ingredients
- 10–12 oz cooked salmon, flaked
- 1 large egg
- 1/3–1/2 cup plain breadcrumbs (panko recommended for extra crunch)
- 2–3 tbsp mayonnaise or plain Greek yogurt
- 1–2 tbsp Dijon mustard
- 2 scallions or 1 small shallot, finely chopped
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4–1/2 tsp black pepper
- 1/4 tsp smoked paprika or Old Bay seasoning
- 2–3 tbsp neutral oil (canola, vegetable, or light olive oil) for frying
Instructions
- Flake the salmon into a medium bowl, removing any bones and skin.
- Add the egg, mayonnaise (or yogurt), and Dijon mustard; mix gently with a fork until combined.
- Stir in the chopped scallion or shallot, parsley, salt, pepper, and smoked paprika or Old Bay. Taste and adjust seasoning.
- Gradually fold in breadcrumbs until the mixture holds together when pressed.
- Divide the mixture into 3 or 4 portions and shape each into a patty about 1/2–3/4 inch thick. Chill in the fridge for 10–15 minutes.
- Heat 2–3 tablespoons oil in a skillet over medium heat. When the oil shimmers, add the patties without crowding.
- Fry 3–4 minutes per side until golden brown and crisp. Transfer to a wire rack or paper towel to drain for a minute before serving.
Notes
Use canned salmon if necessary, and consider gluten-free breadcrumbs for a gluten-free option. Chill patties for better texture before frying.