Servings: 4 (2 patties each)
Protein: ~25–28g per serving
Prep & Cook Time: 20–25 minutes
Ingredients
- 2 cans (14–15 oz each) canned salmon, drained and bones removed if desired
- ½ cup whole wheat breadcrumbs (or panko for extra crispiness)
- 1 large egg
- ¼ cup finely chopped onion
- 2 tbsp mayonnaise (or Greek yogurt for lower fat)
- 1 tsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil (or avocado oil) for frying
Optional Add-Ins
- 1–2 tsp Dijon mustard for flavor
- Chopped parsley or dill for freshness
- Garlic powder or paprika for extra kick
Instructions
- Prepare Salmon Mixture
- In a bowl, flake the canned salmon with a fork.
- Add breadcrumbs, egg, onion, mayonnaise, lemon juice, salt, pepper, and any optional seasonings.
- Mix until everything is combined. The mixture should hold together when shaped.
- Shape Patties
- Form 6–8 evenly sized patties (depending on preferred size).
- If mixture is too wet, add extra breadcrumbs 1 tbsp at a time.
- Cook Patties
- Heat oil in a non-stick skillet over medium heat.
- Fry patties 3–4 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
- Serve
- With lemon wedges, salad, or over greens.
- Optional: serve with Greek yogurt or avocado sauce instead of mayo for extra protein.
Nutrition (Approx. per serving, 2 patties)
- Calories: 280–320
- Protein: 25–28g
- Carbs: 12–15g
- Fat: 12–14g
