Ingredients:

  • 2 (14.75 oz) cans Canned Salmon, drained well
  • 1/2 cup Panko Breadcrumbs
  • 2 tablespoons Mayonnaise (for patties)
  • 1 large Egg, lightly whisked
  • 2 tablespoons Fresh Parsley, finely chopped
  • 1 tablespoon Fresh Dill, finely chopped (for patties)
  • 1/4 cup Shallot, very finely minced
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 cup Plain (All-Purpose) Flour, for dusting
  • 3-4 tablespoons Neutral Oil (Sunflower or Rapeseed), for pan-frying
  • 1/2 cup Mayonnaise (for aioli)
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 1 tablespoon Fresh Dill, finely chopped (for aioli)
  • 1 small clove Garlic, finely minced (optional)

Instructions:

  1. Prepare the Aioli: Combine 1/2 cup mayonnaise, lemon juice, chopped dill, minced garlic (if using), salt, and pepper in a small bowl. Whisk until smooth, taste, and chill until serving.
  2. Prepare the Salmon Mixture: Thoroughly drain the canned salmon and flake it gently in a large mixing bowl, removing any large bones or skin.
  3. Add the binders and flavourings: Add panko breadcrumbs, 2 tablespoons of mayonnaise, whisked egg, parsley, dill, shallot, lemon zest, Dijon mustard, salt, and pepper to the flaked salmon.
  4. Gently fold all ingredients until just combined. Divide the mixture into 8 equal portions and form neat patties, about 1 inch thick.
  5. Dredge and Chill: Lightly dust both sides of each patty in the shallow dish of flour, shaking off the excess. Place the formed patties on a plate and chill in the refrigerator for at least 30 minutes.
  6. Cook the Patties: Heat the oil in a large non-stick skillet over medium heat until shimmering. Carefully place 4 patties into the hot oil.
  7. Pan-fry for 5–7 minutes per side until deeply golden brown and crisp on the exterior. Transfer the cooked patties to a wire rack set over a baking sheet to drain.
  8. Wipe out the pan, add fresh oil, and repeat with the remaining batch.
  9. Serve the hot Canned Salmon Patties immediately with the chilled Lemon-Dill Aioli.