Salmon Patties with Herbs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 (14.75 ounce) can salmon, drained and flaked
02 -
1 large egg
03 -
1/4 cup mayonnaise
04 -
1/2 tablespoon fresh lemon juice
05 -
1 teaspoon Dijon mustard
06 -
1/2 teaspoon Worcestershire sauce
07 -
1/2 cup panko breadcrumbs
→ Herbs and Seasonings
08 -
1/4 cup chopped scallions
09 -
1 tablespoon chopped fresh dill
10 -
1 tablespoon chopped fresh parsley
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon salt
13 -
Black pepper to taste
→ Cooking
14 -
2 tablespoons olive oil for frying
# Instructions:
01 -
Drain canned salmon and transfer to a medium mixing bowl. Flake the salmon with a fork, removing any bones or skin if preferred.
02 -
Add egg, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, panko breadcrumbs, scallions, dill, parsley, garlic powder, salt, and pepper to the bowl. Mix gently until thoroughly combined.
03 -
Shape the mixture into six evenly sized patties, approximately 1.3 cm (1/2 inch) thick each.
04 -
Heat olive oil in a skillet over medium heat. Once hot, fry the patties in two batches for 3 to 4 minutes per side, or until golden brown. Add extra oil before cooking the second batch if necessary.
05 -
Serve the patties warm with accompaniments such as tzatziki, remoulade, or a garlicky mayonnaise, along with lemon wedges.
# Notes:
01 -
Cooked fresh salmon can substitute canned salmon. Prefer sockeye salmon for superior flavor and color, or use readily available pink salmon.
02 -
This dish pairs well with aioli or lemon wedges to enhance flavor.