Description
These Savory Salmon Patties are a quick and easy homemade dish, featuring canned pink salmon combined with fresh herbs, lemon, and spices. Perfectly pan-fried to a golden brown or optionally baked for a lighter version, these patties make a delicious and healthy meal or snack.
Ingredients
Scale
Salmon Patty Mixture
- 14 ounces Canned Pink salmon (Drained and mashed)
- 1 large Egg (Binding agent)
- 1 teaspoon Mustard powder (For added tang)
- 1 teaspoon Lemon Zest (Fragrant citrus notes)
- 1 tablespoon Lemon Juice (Adds acidity)
- 2 tablespoons Fresh Parsley (Chopped, for flavor)
- 2 tablespoons Green Onions (Chopped finely)
- 1 teaspoon Salt (Enhances flavors)
- 1/2 teaspoon Ground black pepper (For seasoning)
For Cooking
- 2 tablespoons Olive oil (Ideal for frying, adds flavor)
To Serve
- 1 whole Lemon wedges (For serving)
Instructions
- Drain and Mash Salmon: Drain the canned salmon thoroughly, discarding any liquid. Transfer it into a large mixing bowl and use a fork to mash it gently, making sure there are no large bones left behind.
- Mix Ingredients: Add the beaten egg to the mashed salmon. Then incorporate mustard powder, lemon zest, lemon juice, fresh parsley, green onions, salt, and black pepper. Mix all ingredients thoroughly until well blended.
- Shape Patties: Form the mixture into four evenly-sized, compact patties to ensure they hold their shape while cooking.
- Pan-fry Patties: Heat olive oil over medium-low heat in a large non-stick pan. Once hot, carefully place the patties into the oil. Fry each side for approximately 3-4 minutes until they turn a deep golden brown and are cooked through.
- Optional Baking Method: For a lighter version, preheat the oven to 375°F (190°C). Place the patties on a parchment-lined baking sheet and bake for 10-15 minutes, flipping halfway through to ensure even cooking.
- Serve: Serve the salmon patties warm with fresh lemon wedges for a burst of citrus flavor.
Notes
- Ensure the salmon is well drained to avoid soggy patties.
- Use medium-low heat to prevent burning while frying.
- You can substitute fresh parsley with dill or cilantro for a different flavor profile.
- If baking, use a non-stick or parchment-lined baking tray to prevent sticking.
- For a gluten-free option, ensure that mustard powder and other spices are certified gluten-free.
