Best Salmon Patties Recipe

Ingredients: – 2 cans (14.75 ounces each) canned salmon, drained – 1/2 cup breadcrumbs – 1/4 cup finely chopped onion – 1/4 cup finely chopped bell pepper (any color) – 2 cloves garlic, minced – 2 tablespoons chopped fresh parsley – 1 tablespoon Dijon mustard – 1 tablespoon lemon juice – 1 teaspoon Old Bay seasoning (optional) – Salt and pepper to taste – 2 large eggs, beaten

Instructions: 1. Drain the canned salmon thoroughly and transfer it to a large mixing bowl. Use a fork to break up the salmon into smaller chunks.

Add breadcrumbs, finely chopped onion, bell pepper, minced garlic, chopped parsley, Dijon mustard, lemon juice, Old Bay seasoning (if using), salt.

Crack the eggs into a separate bowl and beat them lightly. Then, pour the beaten eggs into the salmon mixture.

Gently mix all the ingredients together until well combined. Be careful not to overmix, as you want to keep some texture to the salmon.

Divide the mixture into equal portions and shape them into patties, about 1/2 inch thick. You should get around 6-8 patties depending on the size.

Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the salmon patties into the skillet, making sure not to overcrowd the pan. 

Once cooked through and golden on both sides, transfer the salmon patties to a plate lined with paper towels to absorb any excess oil.