Ingredients:

  • 1 (14.75 oz / 418g) can Canned Pink or Red Salmon, drained very well
  • 2 large Eggs, lightly beaten
  • 1/2 cup Panko Breadcrumbs, plus extra for dredging
  • 1/4 cup Yellow Onion, very finely minced
  • 2 tablespoons Fresh Parsley, chopped
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Fresh Lemon Zest
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Olive Oil or Vegetable Oil for pan-frying

Instructions:

  1. Open the can and thoroughly drain the salmon, pressing out as much liquid as possible using a sieve or paper towels. Transfer the drained salmon to the mixing bowl.
  2. Use a fork to gently flake the salmon, removing any visible bones or skin.
  3. Add the beaten eggs, 1/2 cup of panko breadcrumbs, minced onion, parsley, lemon juice, zest, Dijon mustard, salt, and pepper to the bowl.
  4. Mix everything gently until just combined. Do not overmix, as this can make the patties dense. The mixture should hold its shape when squeezed.
  5. Place the remaining panko breadcrumbs on a shallow plate. Divide the mixture into 8 equal portions and lightly shape them into uniform patties, about 1 inch thick. Gently dredge each side of the patty in the extra breadcrumbs.
  6. Heat the oil in the large skillet over medium heat until shimmering.
  7. Carefully place the patties into the hot oil, ensuring not to overcrowd the pan.
  8. Fry for 5–6 minutes per side, until they are beautifully deep golden brown and heated through.
  9. Transfer the cooked patties to a plate lined with paper towels to absorb excess oil. Serve immediately.