Ingredients You’ll Need
Makes 6–8 patties
For the Patties:
1 lb canned salmon (or cooked fresh salmon), drained and flaked
1/2 cup breadcrumbs (use gluten-free if needed)
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
1 tbsp chopped fresh dill (or 1 tsp dried dill)
1 large egg, lightly beaten
1 tbsp Dijon mustard
1 tbsp lemon juice
Zest of 1 lemon
2 tbsp capers, chopped (optional, for briny flavor)
Salt and pepper, to taste
2 tbsp olive oil, for cooking
For Serving (Optional):
Tzatziki sauce or lemon-dill yogurt sauce
Lemon wedges, for garnish
Mixed greens, for serving
Pita bread or whole-grain rolls, for sandwiches
Step-by-Step Instructions
Step 1: Prepare the Mixture
In a large mixing bowl, combine the flaked salmon, breadcrumbs, red onion, parsley, dill, egg, Dijon mustard, lemon juice, lemon zest, and capers (if using). Mix gently until well combined.
Season with salt and pepper to taste. If the mixture feels too wet, add a bit more breadcrumbs to help it hold together.
Step 2: Form the Patties
Divide the mixture into 6–8 equal portions and shape each into a patty about 1/2-inch thick.
Place the patties on a plate or baking sheet and refrigerate for 10–15 minutes to firm up. This helps them hold their shape during cooking.
Step 3: Cook the Patties
Heat the olive oil in a large skillet over medium heat.
Carefully place the patties in the skillet and cook for 3–4 minutes per side , or until golden brown and crispy on the outside. Work in batches if necessary to avoid overcrowding the pan.
Step 4: Serve
Serve the salmon patties warm with your choice of accompaniments. Pair with tzatziki or lemon-dill yogurt sauce, a squeeze of fresh lemon juice, and a side of mixed greens or pita bread.
Why This Recipe Works
Canned Salmon: Convenient, budget-friendly, and packed with flavor and nutrients.
Fresh Herbs: Parsley and dill add brightness and a Mediterranean touch.
Lemon Zest & Juice: Brighten the dish and balance the richness of the salmon.
Breadcrumbs: Help bind the patties while adding a slight crunch.
Variations to Try
Add Feta Cheese: Stir in crumbled feta for a tangy, creamy bite.
Spinach Boost: Mix in finely chopped spinach or kale for extra greens.
Spice It Up: Add a pinch of red pepper flakes or cayenne for a kick of heat.
Gluten-Free Option: Use almond flour, crushed rice crackers, or gluten-free breadcrumbs instead of regular breadcrumbs.
Baked Version: Bake the patties at 375°F (190°C) for 15–20 minutes , flipping halfway through, for a lighter option.
Tips for Success
Chill Before Cooking: Refrigerating the patties helps them stay intact while frying.
Don’t Overmix: Handle the mixture gently to avoid compacting it, which can make the patties dense.
Storage: Store leftover patties in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to maintain crispiness.
Serving Suggestions
Romantic Touch: Plate the patties on a bed of arugula with a drizzle of olive oil and lemon zest for elegance.
Brunch Staple: Serve with poached eggs and roasted vegetables for a Mediterranean-inspired brunch.
Party Platter: Arrange mini patties on a platter with dipping sauces like tzatziki, aioli, or harissa mayo for variety.
