Ingredients
- Canned salmon (1 can, about 14-15 oz), drained and flaked
- Breadcrumbs (½ cup)
- Egg (1, beaten)
- Onion (¼ cup, chopped)
- Salt and pepper (to taste)
- Optional: garlic powder, chopped herbs (for extra flavor)
- Prepare the Salmon Mixture
- In a mixing bowl, combine drained and flaked salmon with breadcrumbs, beaten egg, chopped onion, salt, and pepper.
- Optionally, add garlic powder or herbs for additional flavor.
- Mix well until the mixture holds together.
- Shape the Patties
- Wet your hands to prevent sticking.
- Form the salmon mixture into patties about ½ inch thick.
- Cooking Methods
- Pan-Frying: Heat 2 tablespoons of oil in a frying pan over medium heat.
- Cook patties for 4-5 minutes on each side until golden brown and crispy.
- Baking: Preheat oven to 375°F (190°C).
- Place patties on a greased baking sheet and spray lightly with cooking spray.
- Bake for 20-25 minutes, flipping halfway through, until golden brown.
- Serving Suggestions
- Serve with lemon juice or tartar sauce.
Notes
- Enhancements: Add dill, parsley, or cayenne pepper for varied flavors.
- Tips:
- Avoid overmixing to maintain texture.
- Ensure oil is hot before frying to prevent sogginess.
- Use gluten-free breadcrumbs or ground oats for dietary modifications.
