Description
These crispy salmon patties are quick, satisfying, and perfect for busy weeknights. Paired with a zesty lemon aioli, they offer a deliciously versatile meal that’s kid-approved and easy to make.
Ingredients
Scale
- 2 cans canned salmon (about 14.75 oz / 425g each), wild-caught preferred
- 1 cup breadcrumbs (100g), plain or panko
- 2 large eggs
- 2 tablespoons mayonnaise (30ml)
- 1 tablespoon Dijon mustard (15ml)
- Lemon zest from 1 lemon
- 2 stalks green onions, finely chopped
- 1 teaspoon garlic powder
- Salt and black pepper to taste (start with ½ teaspoon salt)
- Olive oil or neutral oil (canola or vegetable) for frying
Instructions
- Open the cans of salmon and drain off excess liquid. Transfer the salmon to a large mixing bowl. Use a fork or potato masher to break it up, leaving some chunks for texture. Avoid over-mashing.
- Add breadcrumbs, eggs, mayonnaise, Dijon mustard, lemon zest, green onions, garlic powder, salt, and pepper to the bowl. Mix gently until just combined. If mixture feels too wet, add more breadcrumbs one tablespoon at a time.
- Divide the mixture into 8 equal portions and shape each into a patty about ¾ inch thick. Wetting hands lightly helps prevent sticking. Place patties on a parchment-lined plate. Chill in the fridge for 15 minutes if time allows.
- While patties chill, whisk together mayonnaise, fresh lemon juice, minced garlic, salt, pepper, and smoked paprika (if using) in a small bowl. Taste and adjust seasoning. Refrigerate to let flavors meld.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add patties in a single layer (cook in batches if needed). Cook for 4-5 minutes per side until golden brown and crispy. Avoid moving patties too soon to form a crust.
- Transfer cooked patties to a paper towel-lined plate to drain excess oil.
- Serve hot with a generous dollop of lemon aioli. Pair with a green salad, roasted veggies, or your choice of sides.
Notes
Do not overmix the salmon mixture to avoid tough patties. Use panko breadcrumbs for extra crunch. Chilling patties before cooking helps them hold shape and makes flipping easier. Cook over medium heat to get a golden crust without burning. Make extra lemon aioli for sandwiches or dipping veggies. Reheat leftover patties gently in a skillet to maintain crispiness; avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 patty with lemon a
- Calories: 280
- Sugar: 1
- Sodium: 420
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 1
- Protein: 18
Keywords: salmon patties, crispy salmon patties, lemon aioli, quick dinner, weeknight meal, canned salmon recipe, easy salmon patties, fish patties