Ingredients
Scale
- 2 cans (14.75 oz each) of pink salmon or wild-caught salmon
- 1/2 cup bread crumbs or crushed crackers
- 1 small onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 eggs, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 1/4 teaspoon hot sauce or Old Bay seasoning for extra flavor
Instructions
- Drain the canned salmon and transfer to a large mixing bowl. Flake the salmon with a fork to break it apart. Add bread crumbs, chopped onion, parsley, beaten eggs, Dijon mustard, lemon juice, salt, and pepper. Mix thoroughly until well combined.
- Using your hands, shape the mixture into evenly-sized patties, about 1/2 inch thick. Chill for 10-15 minutes if desired for a firmer shape.
- Heat a non-stick skillet over medium heat and add a tablespoon of oil. Cook the patties for 3-4 minutes on each side until golden brown and cooked through. Alternatively, bake in a preheated oven at 375°F (190°C) for 15-20 minutes for a healthier option.
Notes
- Be gentle when mixing to prevent breaking up the salmon too much.
- If mixture feels loose, add more bread crumbs to help shape the patties.
- Use canned salmon with bones for added calcium or boneless fillets for smoother texture.
- Adjust seasonings with herbs like dill or thyme for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Pan-fry or bake
- Cuisine: Southern
- Diet: Gluten-Free (if using gluten-free bread crumbs)
Nutrition
- Serving Size: 1 patty
- Calories: 180 Kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg