Salmon Patties


  • 1 (14.75 ounce) can salmon, drained of all but 2 tablespoons of liquid, flaked
  • 1 large slice bread , crust removed, shredded (1 cup, 50g)
  • tablespoons green onion, chopped
  • medium garlic cloveminced
  • tablespoon fresh dill, chopped, or 1 teaspoon dried
  • 3 tablespoons minced green bell pepper
  • 1 tablespoon flour
  • 1 large egg
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons lemon juice
  • 1/4 teaspoon kosher salt
  • Several turns of freshly ground black pepper
  • 3 tablespoons extra virgin olive oil


  1. Mix the patty ingredients:

    In a large bowl, gently mix together the salmon (including 2 tablespoons of the can liquid), bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt and pepper.

  2. Form the patties:

    Form 8 patties, about 1/2 inch thick.

  3. Chill at least 30 minutes:

    Cover the patties and chill in the refrigerator for at least 30 minutes (or up to several hours) to help them firm up.

  4. Brown in skillet:

    Heat olive oil over medium high heat in a large skillet. Cook the patties until nicely browned on both sides, about 3 to 4 minutes per side.

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