Description
These savory salmon patties with fresh dill are quick, comforting, and packed with flavor, perfect for busy nights or a wholesome meal. Made with canned salmon, they offer a protein-packed dish with a crispy golden crust and herbaceous brightness.
Ingredients
Scale
- 14.75 oz (425g) canned salmon, drained (wild-caught recommended)
- 2 tablespoons fresh dill, chopped
- 2 large eggs, room temperature
- 1/4 cup (60 ml) mayonnaise (or Greek yogurt as a substitute)
- 3/4 cup (90g) breadcrumbs (plain or panko; almond flour for gluten-free)
- 1/4 cup yellow onion, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or vegetable oil for frying
Instructions
- Drain and prepare the salmon: Open the can of salmon and drain excess liquid. Use a fork or potato masher to break the salmon into small chunks, removing any large bones if preferred. This takes about 3 minutes.
- Mix the wet ingredients: In a mixing bowl, combine eggs, mayonnaise, lemon juice, and chopped fresh dill. Whisk until smooth and well incorporated, about 1 minute.
- Add the dry ingredients: Stir in finely chopped onion, garlic powder, salt, pepper, and breadcrumbs. Mix gently, then fold in the salmon chunks carefully to keep some texture. Adjust breadcrumbs if mixture is too wet.
- Form the patties: Shape the mixture into 6 equal-sized patties about 3 inches across and 1/2 inch thick. Place on a plate or tray and refrigerate for 15 minutes to firm up.
- Heat the oil: Warm 2 tablespoons (30 ml) of olive or vegetable oil in a non-stick skillet over medium heat until shimmering but not smoking, about 3-5 minutes.
- Cook the patties: Place patties gently in hot oil without crowding. Cook 4-5 minutes per side until golden brown and crispy. Flip carefully with a spatula. Cook in batches if needed.
- Drain and serve: Transfer cooked patties to a paper towel-lined plate to drain excess oil. Serve warm with desired sides or dipping sauce.
Notes
Chill patties for at least 15 minutes before frying to help them hold together. Use medium heat to avoid burning the outside before the inside cooks. Avoid overmixing to keep patties tender and flaky. For extra crispiness, sprinkle panko breadcrumbs on the outside before frying. Do not overcrowd the pan to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1-2 patties
- Calories: 220
- Sugar: 1
- Sodium: 400
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 1
- Protein: 15
Keywords: salmon patties, canned salmon recipe, dill salmon patties, quick seafood recipe, easy salmon patties, homemade salmon patties, pan-fried salmon patties