Noah Baker
Course: Appetizer Cuisine: American Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Calories: 150 kcal
Let’s get started!
– 1 pound 450g canned or cooked salmon, drained – 1/2 cup breadcrumbs – 1/4 cup finely chopped onion – 1/4 cup finely chopped celery – 2 tablespoons chopped fresh parsley – 1 tablespoon lemon juice
1. Drain the canned or cooked salmon and remove any large bones or skin. Place the salmon in a mixing bowl. 2. Add breadcrumbs, finely chopped onion, celery, parsley, lemon juice, Dijon mustard, garlic powder, paprika, salt, and black pepper to the bowl with the salmon.
3. Crack the egg into the bowl and mix all the ingredients together until well combined. Use your hands or a fork to ensure even distribution of the ingredients. 4. Divide the mixture into equal portions and shape them into patties, about 3-4 inches in diameter and 1/2 inch thick.
5. Heat olive oil in a skillet or frying pan over medium heat. Once the oil is hot, carefully place the salmon patties in the pan, leaving some space between each one. 6. Cook the patties for 3-4 minutes on each side, or until they are golden brown and cooked through. Use a spatula to flip them halfway through cooking.
7. Once the patties are cooked, transfer them to a plate lined with paper towels to drain any excess oil. 8. Serve the Salmon Patties hot with your favorite side dishes, such as salad, steamed vegetables, or a side of tartar sauce.