Salmon Patties
Delicious and versatile salmon patties made with canned salmon, sautéed vegetables, and a blend of seasonings, perfect for any meal!
Equipment
- Large Skillet
- Mixing Bowls
- Spatula
Ingredients
- 14-15 oz canned salmon or salmon in packets, well drained
- 2 Tbsp olive oil divided
- 2 Tbsp unsalted butter divided
- 1 medium yellow onion finely diced
- 1/2 cup red bell pepper seeded and diced
- 1/2 cup Panko bread crumbs
- 1 large egg lightly beaten
- 2 Tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp garlic salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup parsley finely minced
Instructions
- In a medium skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
- Sauté the diced onion and red bell pepper for 7-9 minutes until golden and softened. Remove from heat and let cool slightly.
- In a large mixing bowl, combine flaked salmon, sautéed vegetables, Panko bread crumbs, egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and parsley.
- Mix until well combined, then form the mixture into patties about 2 inches in diameter and 1/3 to 1/2 inch thick.
- In the same skillet, heat the remaining oil and butter over medium heat. Add the patties in a single layer, cooking for 3-4 minutes on each side until golden brown.
- Transfer cooked patties to a paper towel-lined plate to absorb excess oil, then repeat with remaining patties.
- Serve hot with your favorite sauce or garnish.
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Notes
Store leftover salmon patties in an airtight container in the refrigerator for up to 3 days.