Drain the canned salmon thoroughly. Remove any large bones or skin if desired, then place the salmon in a large mixing bowl and flake it with a fork.
Step 2: Add the remaining ingredients
Add the eggs, breadcrumbs or crushed crackers, diced onion, parsley, mayonnaise, Dijon mustard, garlic powder, paprika, salt, pepper, and lemon juice.
Mix everything gently until well combined. The mixture should hold together when pressed. If it seems too wet, add another tablespoon or two of breadcrumbs.
Step 3: Shape the patties
Divide the mixture into about 6–8 portions. Shape each portion into a round patty about ½-inch thick.
For the best results, refrigerate the patties for 15–20 minutes before frying. This helps them stay together while cooking.
Step 4: Heat the oil
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
Step 5: Fry the salmon patties
Carefully place the patties into the skillet, leaving some space between them.
Cook for about 3–4 minutes per side, or until deeply golden brown and crispy on the outside.
Avoid flipping them too often—turn them only once if possible so they develop a beautiful crust.
Step 6: Drain and serve
Transfer the cooked salmon patties to a plate lined with paper towels to absorb excess oil.
Serve immediately while they’re hot and crispy.
Serving Ideas
Serve your salmon patties with:
- Creamy tartar sauce
- Lemon wedges
- Coleslaw
- Mashed potatoes
- Green beans
- A fresh garden salad
- Cornbread
Tip: For extra-crispy salmon patties, coat the shaped patties lightly in breadcrumbs just before placing them in the skillet.
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