As long as you have canned salmon and eggs, you can whip them up anytime. The remaining ingredients are flexible. Canned fish is one of the easiest ways to incorporate more seafood into my family’s diet. It’s accessible, affordable, and can be kept in the pantry for a long time. I make these delicious patties about once a week. They are easy to make, taste great, and - just as important - I always have the essential ingredients on hand and can improvise on the rest.
Ingredients
Instructions
Recipe Card
Canned salmon: Make sure to use boneless, skinless salmon and drain it well. Eggs: I use large eggs in most of my recipes, this one included. Mayonnaise: I prefer mayonnaise made with avocado oil. Mustard: I use Dijon mustard. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work in this recipe. To season: Kosher salt, black pepper, and dried thyme. Chopped parsley: Cilantro is also excellent in this recipe. Olive oil: Used for frying the patties.
Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces. Thorough drying and mixing will help prevent the patties from falling apart. Add the remaining ingredients (except for the oil) and mix everything well. This is what they look like on the inside when done: I like serving them with caprese salad, microwave cauliflower drizzled with olive oil and lemon juice, or broiled tomatoes. They are also excellent with a side of microwave asparagus. I like them with Dijon mustard or sriracha mayo. The leftovers are excellent - in fact, I often make extra patties to ensure I have some for the next day’s lunch!
