Ingredients
Scale
- 1 can (14.75 oz) wild-caught salmon, drained
- 1 cup plain breadcrumbs
- 1/4 cup fresh parsley, chopped
- 2 large eggs
- 1/2 medium onion, finely chopped
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Gather all ingredients and tools before starting.
- Finely chop onion and parsley. Drain the canned salmon and remove bones if desired.
- Sauté chopped onion in a skillet over medium heat with a drizzle of olive oil until translucent (3-4 minutes).
- In a mixing bowl, combine drained salmon, sautéed onion, breadcrumbs, eggs, parsley, lemon juice, salt, and pepper. Mix gently by hand.
- Form mixture into palm-sized patties about 1/2 inch thick.
- Heat olive oil in the skillet over medium-high heat. Cook patties for 4-5 minutes on each side until golden brown.
- Transfer cooked patties to a paper towel-lined plate to absorb excess oil and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty (85g)
- Calories: 190
- Sugar: 0g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 90mg