Ingredients
Scale
- 1 can (14.75 oz) wild-caught salmon, drained
- 1 cup panko breadcrumbs
- 2 large eggs
- 2 tbsp fresh parsley, chopped
- 3 green onions, finely chopped
- 1 tbsp lemon juice
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for cooking)
Instructions
- In a large bowl, combine the drained salmon, panko breadcrumbs, green onions, eggs, lemon juice, parsley, salt, and pepper. Mix until well combined.
- Form the mixture into patties about 2 inches wide and place them on a plate lined with parchment paper.
- Heat olive oil in a skillet over medium heat until shimmering. Add the patties in batches and cook for about 4-5 minutes on each side until golden brown and crispy.
- Transfer cooked patties to a paper towel-lined plate to absorb excess oil before serving.
Notes
- Substitute breadcrumbs with crushed crackers for a different texture.
- Add spices like garlic powder or paprika for an extra kick.
- Store leftovers in an airtight container in the fridge for up to three days; reheat in a skillet to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 90mg