- Yield : 8 patties
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 25m
These salmon patties have now entered my regular rotation. They have so much flavour and taste nothing like what I usually think of when thinking of a salmon patty made with canned salmon. My husband, who HATES salmon, even loved these though he had to eat some from our kids plate since I didn’t bother making him any. These would be great in a bun as a salmon ‘burger’ or as a side to a salad for a delicious easy lunch. At first, we only cooked these in the oven but I found the outside didn’t get that amazing golden brown crispiness to it so we put it in a pan at the very end just to finish them off.
- 2 cans salmon without bones and skin
- 2 cup panko breadcrumbs, divided
- 2 eggs
- 3 shakes Worcestershire sauce
- 2 Tbsp chopped herbs (we used basil and parsley but dill or tarragon would also be great)
- 2 tsp Dijon mustard
- Juice of ½ lemon
- ¾ tsp garlic powder
- ¾ tsp onion powder
- 1 tsp salt
- 3-4 Tbsp oil
Put all the ingredients in a bowl except 1 cup panko and oil.
Mix together well and form into patties.
Put remaining cup of panko on a plate and coat each patty in panko.
Place on a parchment lined baking sheet and bake for 15 minutes.
Heat oil on medium high heat in a shallow pan and place salmon patties in for 2 minutes a side until a dark crust forms.
Serve with a lemon wedge.