Step 1: Prepare the Salmon
Drain the canned salmon well and transfer it to a large mixing bowl. Flake it apart with a fork until evenly broken up.
Step 2: Mix the Ingredients
Add the eggs, breadcrumbs, onion, parsley, garlic powder, paprika, black pepper, salt, lemon juice, and mayonnaise. Mix until everything is well combined.
Step 3: Adjust the Texture
If the mixture feels too wet, add a little more breadcrumbs until it’s firm enough to shape without falling apart.
Step 4: Shape the Patties
Divide the mixture into 6 equal portions and gently form each into a patty about ½-inch thick.
Step 5: Heat the Pan
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Step 6: Cook the Patties
Place the patties in the skillet without overcrowding the pan. Cook for 4–5 minutes on each side, or until they are golden brown and crispy.
Step 7: Drain
Transfer the cooked patties to a plate lined with paper towels to remove any excess oil.
Serving Suggestions
Serve your salmon patties with:
- Creamy tartar sauce
- Lemon wedges
- Coleslaw
- Mashed potatoes
- Steamed vegetables
- Fresh green salad
- Rice or roasted potatoes
Tips for the Best Salmon Patties
- Drain the salmon thoroughly to prevent soggy patties.
- Chill the mixture for 15–20 minutes if it’s too soft to handle.
- Avoid flipping the patties too early—let them develop a crispy crust first.
- Fresh dill or chives make excellent additions for extra flavor.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in a skillet or air fryer.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooked patties for up to 2 months. Thaw overnight in the refrigerator before reheating.
These crispy homemade salmon patties are comforting, flavorful, and incredibly easy to make—perfect for busy weeknights or whenever you’re craving a delicious old-fashioned seafood meal.
