By Chef B. Boukim
Prep: 15 min · Cook: 10 min · Total: 25 min · Serves 4
Ingredients
- 2 cans (14 oz each) Canned salmon, drained and bones removed
- 1/2 cup Breadcrumbs (panko preferred)
- 2 large Eggs, beaten
- 1/4 cup Red onion, finely diced
- 1/4 cup Celery, finely diced
- 2 cloves Garlic, minced
- 1 tbsp Fresh dill, chopped
- 1 tbsp Fresh parsley, chopped
- 1 tbsp Dijon mustard
- 1 tbsp Lemon juice
- 1 tsp Old Bay seasoning
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 3 tbsp Olive oil, for frying
- 4 Lemon wedges, for serving
Instructions
- Open the canned salmon and drain well. Remove any large bones and skin if desired, then flake the salmon with a fork in a large bowl.
- Add the breadcrumbs, beaten eggs, diced red onion, celery, minced garlic, dill, parsley, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper to the bowl with the salmon.
- Mix gently with your hands or a fork until just combined — don't overmix or the patties will become dense.
- Form the mixture into 8 equal patties, about 3 inches in diameter. Place on a plate and refrigerate for 10 minutes to help them firm up.
- Heat the olive oil in a large non-stick skillet over medium heat.
- Carefully place the patties in the pan, working in batches if needed to avoid crowding. Cook for 4-5 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and your choice of tartar sauce or aioli.