– 1 (14.75 oz) can salmon, drained and flaked – 1/2 cup breadcrumbs – 1/4 cup finely chopped onion – 2 large eggs – 2 tbsp mayonnaise – 1 tsp Dijon mustard – Salt and pepper to taste – 2–3 tbsp oil (for frying) – Optional: chopped parsley, garlic powder, lemon juice
Drain one 14.75 oz can of salmon. Remove any bones and skin. Flake the salmon in a mixing bowl with a fork for even texture.
Stir in chopped onions, breadcrumbs, eggs, mayo, mustard, and seasoning. This combination creates the perfect flavor and binds the patties.
Shape mixture into 6–8 equal patties. Press gently but firmly so they hold together while cooking and crisp up evenly on both sides.
Heat 2–3 tablespoons of oil in a large skillet over medium heat. Make sure the oil is hot before adding patties to avoid sticking.
Cook salmon patties for 3–4 minutes per side until golden brown and crispy. Flip only once to avoid breaking them apart.
Transfer cooked patties to a paper towel-lined plate to remove excess oil. Let rest for a few minutes before serving hot.
Serve with tartar sauce, lemon wedges, or a side salad. Store leftovers in the fridge for up to 3 days or freeze for longer storage.
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