Canned Salmon Patties
Canned salmon patties are a quick, economical, and healthy meal option packed with flavor, perfect for busy weeknights or a quick lunch.
Ingredients
Main Ingredients
- 2 cans canned salmon, drained and flaked Make sure to thoroughly drain the canned salmon.
- 1 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free version.
- 1/2 cup finely diced onion
- 1/4 cup finely chopped celery
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried dill Use fresh dill if available.
- to taste salt
- to taste pepper
- as needed olive oil or cooking spray Used for frying.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- In a large bowl, combine the flaked salmon, breadcrumbs, onion, celery, and garlic powder. Mix well.
- In another bowl, whisk together the eggs, Dijon mustard, lemon juice, dill, salt, and pepper until fully blended.
- Pour the egg mixture into the salmon mixture and stir until well combined.
- Shape the mixture into small patties, about 1/2 inch thick.
Cooking
- Heat olive oil in a large skillet over medium heat. If preferred, use cooking spray to minimize added fat.
- Add the patties to the skillet in batches, taking care not to overcrowd.
- Cook for about 4-5 minutes on each side, or until they reach a golden brown color.
- Remove the patties from the skillet and let them drain on paper towels to remove excess oil.
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Notes
For serving, place the patties on a bed of leafy greens, along with creamy tzatziki sauce or tartar sauce. They can also be served in a sandwich or with rice/quinoa for a filling meal. Store leftover patties in an airtight container for up to three days, or freeze them for up to three months.