Ingredients:

  • 1 (14.75 oz / 418g) can pink or red salmon, well-drained
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) plain (all-purpose) breadcrumbs, plus extra for coating
  • 2 Tablespoons (30 ml) mayonnaise or plain Greek yogurt
  • 1 Tablespoon (15 ml) fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons (10g) fresh flat-leaf parsley, chopped
  • 1/4 cup (30g) celery, finely diced
  • 1 Tablespoon (5g) yellow onion, finely grated or minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 Tablespoons (45 ml) neutral oil (e.g., Canola, Vegetable) for frying

Instructions:

  1. Thoroughly drain the canned salmon. Transfer to a large mixing bowl. Use a fork or masher to gently flake the fish, ensuring all bones or skin are broken down.
  2. In a small bowl, whisk together the beaten egg, mayonnaise/yogurt, lemon juice, and Dijon mustard.
  3. Add the wet mixture, 1/2 cup of breadcrumbs, chopped parsley, diced celery, grated onion, salt, and pepper to the flaked salmon.
  4. Gently fold all ingredients together until just combined. Do not overmix.
  5. Place the mixture in the refrigerator for 20 minutes to firm up. Once chilled, divide the mixture into 6 equal portions and gently form them into patties about 3/4 inch thick.
  6. Spread the remaining breadcrumbs onto a shallow plate. Lightly press each patty into the breadcrumbs to coat both sides evenly.
  7. Heat the oil in a large skillet over medium heat until shimmering.
  8. Carefully place the patties in the hot oil, ensuring not to overcrowd the pan. Cook for 5–6 minutes per side until deeply golden brown and heated through.
  9. Remove patties and place them on a plate lined with kitchen paper to drain excess oil. Serve immediately.