Crispy Salmon Patties
🛒 What You’ll Need
- 2 cans (14.7 oz each) Pink salmon, drained (or 2 cups cooked, flaked salmon) 🐟
- 2 Large eggs, lightly beaten 🥚
- ½ cup Breadcrumbs (Panko works best for extra crunch!) 🥨
- ¼ cup Mayonnaise 🍦
- 2 tbsp Fresh parsley, finely chopped 🌿
- 2 Green onions, thinly sliced 🧅
- 1 tbsp Dijon mustard 🍯
- 1 tsp Old Bay seasoning or lemon pepper ✨
- 2 tbsp Vegetable oil or butter (for frying) 🧈🫒
- Fresh lemon wedges for serving 🍋
👩🍳 Instructions
- Prep the Salmon: Drain your canned salmon well and place it in a large bowl. Use a fork to flake it into small pieces, removing any large bones or skin if desired. 🐟🍴
- Mix it Up: Add the eggs, breadcrumbs, mayo, mustard, green onions, parsley, and seasonings to the salmon. 🥚🌿🌪️
- The Binder: Mix everything together until well combined. If the mixture feels too wet, add another tablespoon of breadcrumbs until it holds its shape. 🥣🤝
- Form the Patties: Scoop about 1/3 cup of the mixture at a time and shape into firm, round discs (about 1 inch thick) as seen in the photo! ✋🥯🎨
- Get it Sizzling: Heat oil or butter in a large non-stick skillet over medium heat. 🌡️🔥🍳
- The Golden Sear: Place the patties in the pan (don’t overcrowd them!) and fry for 3–4 minutes per side. You’re looking for that perfect, crispy golden-brown exterior. ⏲️🥨🤤
- Serve: Blot excess oil with a paper towel and serve hot with a big squeeze of fresh lemon and a side of tartar sauce! 🍋🍽️👑✨
🔥 Pro Tips:
- The “Chill” Secret: If you have time, refrigerate the formed patties for 20–30 minutes before frying. This helps them stay together perfectly in the pan! ❄️🛡️💎
- Air Fryer Version: Lightly spray the patties with oil and air fry at 400°F for 10–12 minutes, flipping halfway through for a healthier crunch! 🌬️🔥🎯
