Salmon Patties

Instructions

Step 1: Prepare the Salmon

1. Drain the canned salmon well. Place it in a medium mixing bowl.
2. Flake the salmon with a fork, removing any large pieces of skin or bones if you prefer. Note: The bones are edible, soft, and a great source of calcium, but many people prefer to remove them.

Step 2: Combine the Mixture

1. Add the beaten eggs, chopped onion, bell pepper, breadcrumbs, parsley, Worcestershire sauce, Old Bay, and black pepper to the bowl with the salmon.
2. Mix everything together gently but thoroughly until well combined.

Step 3: Form the Patties

1. Shape the mixture into 4-6 equal-sized patties, about ¾-inch thick. Press them together firmly so they hold their shape during cooking.
2. Pro Tip: Place the formed patties on a plate and chill them in the refrigerator for 15-30 minutes. This helps them firm up and prevents breaking in the pan.

Step 4: Pan-Fry to Perfection

1. Heat oil in a large skillet (cast iron is ideal) over medium heat. The oil should be hot enough that a breadcrumb sizzles when dropped in.
2. Carefully place the patties in the hot skillet, without crowding the pan. Cook in batches if necessary.
3. Pan-fry for 4-5 minutes on the first side, until golden brown and crispy.
4. Gently flip and cook for another 3-4 minutes on the second side, until golden brown and heated through.

Step 5: Serve

1. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
2. Serve immediately with lemon wedges for squeezing over the top.

Serving Suggestions & Dipping Sauces

· As a Main Dish: Serve with sides like mashed potatoes, green beans, a simple salad, or coleslaw.
· As a Sandwich: Serve on a bun with lettuce, tomato, and tartar sauce.
· On a Salad: Flake a warm patty over a bed of greens for a delicious salmon salad.
· Dipping Sauces:
· Classic Tartar Sauce: Mix ½ cup mayo, 2 tbsp sweet pickle relish, 1 tsp lemon juice.
· Dill Yogurt Sauce: Mix ½ cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp fresh dill, salt, and pepper.
· Creamy Sriracha Mayo: Mix ¼ cup mayo with 1-2 tsp Sriracha.