With inflation hitting the wild caught salmon prices pretty hard, I turned to my pantry to discover some cans of this delicious fish. So instead of baked salmon, I decided to make salmon patties. I used a 14 oz can, so I ended up with 6 patties. You will probably get 3 patties from a 7-8 oz salmon can. Check out my recipe below!
- 1 can wild salmon ( 7-8 ounces), drained
- 1 large egg
- 1 Tablespoon mayo (makes for better texture, but you can skip this ingredient)
- 1 teaspoon lemon juice
- 1 clove garlic (crushed) or ½ teaspoon garlic powder
- 2-3 Tablespoons or ¼ cup bread crumbs
- 1 teaspoon Italian seasoning or fresh chopped parsley
- 1 green onion finely chopped
- salt and pepper
- 2 Tablespoons coconut, grapeseed or avocado oil for light frying
Preparation: about 20 mins
- Drain salmon well (I used a sieve).
- Mash the salmon using a fork, then add the rest of the ingredients (except oil) in a bowl and mix.
- The mixture should resemble a paste, but if it seems too soupy, you can add a little more bread crumbs to make it thicker.
- Put the rest of the breadcrumbs in a dish.
- Divide mixture into 3 patties, shaping them with your hands.
- Dip the patties into the breadcrumbs, cover on both sides.
- Heat oil in a frying pan over medium heat. Sear the salmon patties for 4-5 minutes on each side, until golden.
- Serve as a hamburger replacement or with a side of steamed veggies.