Delightful canned pink salmon recipes Easy quick meal tech Healthy versatile and budgetfriendly Discover tasty dishes in 140155 chars
Ingredients
Scale
2 (14.75 oz) cans of pink salmon, drained and flaked
1 cup panko breadcrumbs
2 large eggs, beaten
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 tablespoons fresh parsley, chopped
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, for frying
Lemon wedges, for serving (optional)
Instructions
In a large mixing bowl, combine the drained and flaked canned pink salmon, panko breadcrumbs, beaten eggs, onion, celery, parsley, Dijon mustard, lemon zest, salt, and black pepper. Mix the ingredients thoroughly until well combined.
Using your hands, form the salmon mixture into evenly sized patties, approximately 4 inches in diameter and 1/2 inch thick.
In a large skillet, heat the olive oil over medium-high heat. Carefully place the salmon patties into the hot oil and fry for 3-4 minutes per side, or until they are golden brown and crispy on the outside.
Once the salmon patties are cooked, transfer them to a paper towel-lined plate to drain any excess oil. Serve the canned pink salmon patties warm, garnished with fresh lemon wedges if desired.
