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Crispy crab cakes with lemon and green onions on a white plate, served with creamy dipping sauce and fresh lemon wedges in the background.

Homemade Salmon Patties

Sharon Best Profile PictureSharon Best
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Prep Time 10 minutes
Cook Time 10 minutes
Draining Time 3 minutes
Total Time 23 minutes
Course Main Course
Cuisine American
Servings 4
Calories 139 kcal

Ingredients
  

  • Vegetable oil for frying
  • 1 can salmon (14.75 ounces) drained, with any bones or skin removed
  • 2 eggs
  • 2 green onions chopped
  • 3/4 cup breadcrumbs
  • 1 teaspoon dill
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions
 

  • Pour vegetable oil about 1/4 inch deep into a large skillet and set it over medium heat. Allow the oil to warm until a pinch of breadcrumbs dropped in sizzles but does not smoke, about 2–3 minutes.
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  • In a large mixing bowl, combine the drained canned salmon, eggs, chopped green onions, breadcrumbs, dill, lemon juice, and a generous pinch of salt and pepper.
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  • Mix until just combined—do not overmix, so the patties stay light in texture.
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  • Divide the mixture into four equal portions. With damp hands, gently shape each portion into a compact patty about 1/2- to 3/4-inch thick.
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  • Carefully place the patties in the hot oil, being careful not to overcrowd the pan. Let them cook undisturbed for about 4–5 minutes on the first side, until deeply golden and crisp.
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  • Use a wide spatula to gently flip each patty. Cook for another 3–4 minutes, or until the second side is golden and the patties are heated through.
  • Transfer the patties to a paper towel-lined plate to drain excess oil for 2-3 minutes.
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  • Serve the salmon patties hot with your favorite dipping sauce or a squeeze of fresh lemon.

Nutrition

Calories: 139kcalCarbohydrates: 15gProtein: 11gFat: 4gSaturated Fat: 1gSodium: 245mgFiber: 1g
Keyword Homemade Salmon Patties
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