Description
Crispy edged patties made from leftover salmon, mixed with herbs and mayo for a tender and flaky interior.
Ingredients
- 10–12 oz cooked salmon, flaked
- 1 large egg
- 1/3–1/2 cup plain breadcrumbs (panko for extra crispness)
- 2–3 tbsp mayonnaise or plain Greek yogurt
- 1–2 tbsp Dijon or whole-grain mustard
- 2 scallions, finely chopped
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4–1/2 tsp black pepper
- 1/4 tsp smoked paprika or Old Bay seasoning
- 2–3 tbsp neutral oil (canola, vegetable, or light olive oil)
Instructions
- Flake the salmon into a medium bowl, removing any bones or skin pieces.
- Combine the egg, mayonnaise (or Greek yogurt), and mustard with the salmon. Mix gently until combined.
- Add the chopped scallion, parsley, salt, black pepper, and smoked paprika or Old Bay. Adjust seasoning as needed.
- Add breadcrumbs gradually until the mixture holds together, but remains moist.
- Shape the mixture into patties and chill for 10–15 minutes to firm up.
- Fry the patties in neutral oil for 3–4 minutes on each side until golden brown.
- Drain the cooked patties on a wire rack or paper towel, then serve hot.
Notes
Chilling the patties helps them hold together while frying. Make sure not to overcrowd the pan for an even cook.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American