Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Rest Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

• ▢ 2 tablespoons salted butter
• ▢ ½ cup finely diced onion
• ▢ 12 ounces flaked salmon 2 cans, or 2-3 cups leftover flaked salmon
• ▢ 1 cup seasoned bread crumbs divided
• ▢ 1 teaspoon Old Bay seasoning
• ▢ 2 eggs
• ▢ 1 lemon
• ▢ 2 tablespoons chopped fresh dill or 1 ½ teaspoons dried dill
• ▢ 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
• ▢ 2 tablespoons olive oil or as needed

• Zest the lemon and juice 1 tablespoon of lemon juice. Cut the remaining lemon into wedges for serving.

• In a small skillet, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes. Cool.

• In a large bowl combine drained salmon, ½ cup breadcrumbs, old bay seasoning, eggs, 1 teaspoon lemon zest, 1 tablespoon lemon juice, cooled onions, dill, and parsley. Mix well.

• Refrigerate mixture 15 minutes. Remove from fridge and form salmon mixture into 8 patties.

• Place the remaining ½ cup breadcrumbs in a shallow dish. Dip the salmon patties into the breadcrumbs and gently press to adhere. Place in a refrigerator for at least 20 minutes or up to 1 hour (this helps them to hold their shape).

• Heat olive oil in a large skillet or cast iron pan over medium heat. Add salmon patties and cook until golden, about 3-4 minutes on each side. Cook in batches if necessary.

• Serve with tartar sauce and additional herbs if desired.

To Bake Fresh Salmon Filets: Season salmon filets (about 6oz each) with salt and pepper. Bake, skin side down, at 400°F for 12-14 minutes. Cooking time may vary depending on the thickness of the salmon fillets. Check the salmon early to ensure it doesn’t overcook. Cool completely and flake with a fork before using.

Store leftover salmon patties in a covered container in the fridge for up to 3 days. They can also be frozen for up to 3 months. 

Course Appetizer

Cuisine American