Salmon Patties with Canned Salmon

Budget-friendly salmon patties mixed with lemon, parsley, and onion, then pan-fried until crisp-edged and tender inside.

Prep: 15 min · Cook: 12 min · Yield: 4 · Method: Stovetop

Ingredients

• 15 ounces canned salmon
• 1 large egg
• 0.75 cup plain breadcrumbs
• 0.5 small yellow onion
• 0.25 cup fresh parsley
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 tablespoons vegetable oil

Cooking instructions

1. Drain the salmon well. Remove and discard any skin and bones if desired, then flake the salmon in a medium bowl. (about 3 min)
2. Finely chop the onion and parsley. Add them to the salmon with the egg, breadcrumbs, mayonnaise, lemon juice, salt, and pepper. Mix gently until combined. (about 4 min)
3. Let the mixture stand for 5 minutes so the breadcrumbs absorb moisture. Divide it into 8 equal portions and shape each into a patty about 1/2 inch thick. If the mixture feels loose, chill the patties for 10 minutes. (about 8 min) — Refrigerate at 40°F or below
4. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the patties in a single layer, working in batches if needed. (about 2 min) — Medium heat
5. Cook for 4 to 5 minutes per side, turning carefully once, until the patties are deeply golden and heated through. For food safety, the centers should reach 145°F. (about 10 min) — 145°F internal temperature
6. Transfer the patties to a paper towel-lined plate and rest for 2 minutes before serving. (about 2 min)