Salmon Patties

Here’s a simple and tasty recipe for Salmon Patties—crispy on the outside, tender on the inside, perfect for a quick lunch or dinner 🐟🥔✨

1 can (14–15 oz / 400 g) salmon, drained and flaked (or 1 cup cooked fresh salmon)
½ cup breadcrumbs (or crushed crackers)
1 large egg
2–3 green onions, finely chopped
2 tbsp mayonnaise
1 tsp Dijon mustard (optional)
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
2–3 tbsp vegetable oil for frying
Optional: chopped parsley or dill for garnish

Prepare the mixture
- In a large bowl, combine salmon, breadcrumbs, egg, green onions, mayonnaise, mustard, garlic powder, salt, and pepper.
- Mix until well combined. If mixture feels too wet, add a little more breadcrumbs.
Form patties
- Shape mixture into 4–6 evenly sized patties.
- Press lightly so they hold together.
Cook the patties
- Heat oil in a skillet over medium heat.
- Cook patties 3–4 minutes per side until golden brown and heated through.
Serve
- Serve warm with tartar sauce, lemon wedges, or a side salad.

Make ahead: Patties can be formed and refrigerated 30 minutes before cooking.
Healthier version: Bake in a 400°F (200°C) oven for 12–15 minutes, flipping halfway.
Flavor boost: Add a dash of hot sauce, paprika, or chopped bell pepper to the mixture.
Binder alternatives: Use mashed potatoes instead of breadcrumbs for a softer texture.

If you want, I can also give a “mini salmon patty sliders” version—perfect for appetizers or kid-friendly portions.