Big Batch Easy Canned Salmon Patties
Ingredients:
- 4 cans (14.75 oz each) pink salmon, drained (bones/skin removed if desired)
- 4 large eggs
- 2 cups breadcrumbs (plain or seasoned)
- 1 medium onion, finely chopped
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard (or regular yellow mustard)
- 2 tablespoons lemon juice
- 2 teaspoons Old Bay seasoning (or paprika + a little salt & pepper)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup chopped parsley (optional, for freshness)
- ½–¾ cup oil for frying (vegetable, canola, or olive oil)
Instructions:
- Prep the mixture
In a large mixing bowl, combine the drained salmon, eggs, breadcrumbs, onion, mayonnaise, mustard, lemon juice, and seasonings.
Mix until well combined. If the mixture feels too wet, add a bit more breadcrumbs. - Shape the patties
Using your hands or a scoop, form the mixture into 12 large or 24 small patties. Press gently to hold their shape. - Chill (optional)
For firmer patties, place them in the fridge for 15–30 minutes before frying. - Cook the patties
Heat a large skillet over medium heat and add oil.
Cook patties in batches for 3–4 minutes per side, or until golden brown and heated through. Avoid overcrowding the pan. - Drain & serve
Let cooked patties rest on a paper towel-lined plate. Serve hot or warm.
Serving Suggestions:
- With tartar sauce or spicy mayo
- On a bun as salmon burgers
- With rice or mashed potatoes
- With a green salad or coleslaw
- As meal-prep protein with veggies
Storage Tips:
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze cooked patties for up to 3 months. Reheat in oven or air fryer.