Ingredients
1 can salmon, drained and flaked (about 14–15 oz) or 2 cups cooked fresh salmon
1 large egg
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1/4 cup breadcrumbs
2 tablespoons mayonnaise or Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt to taste
Black pepper to taste
2 to 3 tablespoons vegetable oil for frying
Preparation
Step 1
If using canned salmon, drain well and remove skin and bones if desired. Flake the salmon with a fork and place it in a large bowl. If using fresh salmon, cook it first by baking, steaming, or pan-searing, then flake.
Step 2
Add the egg, chopped onion, flour, breadcrumbs, mayonnaise, lemon juice, Dijon mustard, garlic powder, paprika, salt, and black pepper to the bowl.
Step 3
Mix everything gently until well combined. The mixture should hold together but not be too wet. If it feels loose, add a little more breadcrumbs or flour.
Step 4
Divide the mixture into equal portions and shape into patties about 1/2 inch thick. Place them on a plate and let them rest for 5 to 10 minutes to firm up.
Step 5
Heat the oil in a large skillet over medium heat. Once hot, carefully add the salmon patties without overcrowding the pan.
Step 6
Cook for 3 to 4 minutes on each side, or until golden brown and heated through. Turn gently to avoid breaking.
Step 7
Remove from the pan and place on paper towels to drain excess oil.
Serving Suggestions
Serve salmon patties hot with lemon wedges, tartar sauce, garlic aioli, or yogurt sauce. They pair well with salad, rice, mashed potatoes, or inside a sandwich bun.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan or oven for best texture.