- 14 to 15 ounces ounces canned salmon, drained well
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 medium yellow onion, finely diced
- 1/2 red bell pepper, finely diced
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, finely chopped
Optional for Serving
- Tartar sauce
- Lemon wedges
- Fresh parsley for garnish
- Burger buns for salmon burgers
Cook the Vegetables: Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add onion and bell pepper and cook for 7 to 9 minutes until softened and lightly golden. Remove from heat and let cool slightly.Mix the Salmon Mixture: In a large bowl, combine salmon, cooked vegetables, breadcrumbs, egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and parsley. Mix gently until combineShape the Patties: Form the mixture into small patties, about 2 inches wide and roughly 1/2 inch thick.Cook the Patties: Heat the remaining olive oil and butter in a skillet over medium heat. Add patties in a single layer and cook for 3 to 4 minutes per side until golden brown and crispy.Drain and Serve: Transfer patties to a paper towel-lined plate and serve warm with tartar sauce or lemon wedges.
- If the mixture feels too dry, add an extra spoonful of mayonnaise.
- If the mixture feels too wet, mix in extra breadcrumbs one tablespoon at a time.
- Chilling the mixture for 15 minutes can make shaping easier.
- Leftover cooked salmon works well in place of canned salmon.
- For crispier edges, lightly coat the patties in panko breadcrumbs before frying.
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Skill Level: Easy
Nutrition (Per Patty, Approximate)
- Calories: 95
- Protein: 7g
- Carbohydrates: 3g
- Fat: 6g
- Fibre: 0.5g
- Sugar: 1g
- Sodium: Varies by canned salmon brand and seasoning used
