Ingredients
- 1 (14–15 oz) can salmon, drained
- 1 egg
- ½ cup breadcrumbs or crushed crackers
- ¼ cup finely chopped onion
- 1–2 tablespoons chopped parsley (optional)
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- Oil, for frying
Instructions
- Open and drain the can of salmon. Remove bones if desired.
- In a mixing bowl, combine salmon, egg, breadcrumbs, onion, parsley, mayo, mustard, garlic powder, paprika, salt, and pepper. Mix with a fork or hands until just combined.
- Form the mixture into 6–8 small patties or 4 larger ones for sandwiches.
- Heat oil in a nonstick skillet over medium heat. Cook patties for 3–4 minutes per side, until golden and crispy.
- Serve warm with lemon wedges, salad, rice, or inside a toasted bun.
Notes
Don’t overmix to avoid tough patties. Adjust moisture with breadcrumbs or a little extra mayo. Rest the mixture for a few minutes before shaping. Use a nonstick pan and medium heat for best results.