Ingredients
Main Ingredients
- 15 ounces canned salmon (three 5-ounce cans)
- 1 large egg
- ¼ cup onion, grated
- ½ cup breadcrumbs (such as Panko)
- ½ medium bell pepper, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon sweet paprika
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- Vegetable oil, for frying (approximately 2 tablespoons)
Instructions
- Combine Ingredients: In a large bowl, add the canned salmon, egg, grated onion, breadcrumbs, finely chopped bell pepper, fresh dill, lemon zest, lemon juice, sweet paprika, salt, and pepper. Mix all the ingredients thoroughly until well combined, ensuring the mixture is evenly textured.
- Shape Patties: Using your hands or a spoon, shape the mixture into evenly sized patties. You should be able to get between 8 to 10 patties depending on the size you prefer.
- Fry: Heat about 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the patties into the skillet, making sure not to overcrowd them. Fry each patty for about 2 to 3 minutes per side or until they develop a crispy golden brown crust.
- Serve: Remove the patties from the skillet and place them on a paper towel to drain any excess oil. Serve warm with fresh lemon wedges to squeeze over the top for added brightness and flavor.
Notes
- Make sure not to overcrowd the skillet while frying to ensure even cooking and a crispy exterior.
- Use fresh herbs like dill for the best flavor, but parsley or chives can be substituted.
- For a gluten-free version, replace breadcrumbs with gluten-free alternatives or crushed nuts.
- If the mixture feels too wet, add a little more breadcrumbs to help bind the patties.
- These patties can be reheated gently in a skillet or oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
