1 can (14.75 oz) of pink or red salmon (drained and flaked)

• Tip: You can use fresh salmon if you prefer but canned salmon is a time-saving option that still tastes amazing!

1/2 cup breadcrumbs

• Use plain or seasoned breadcrumbs depending on your flavor preference. If you’re aiming for a gluten-free version, swap these out for gluten-free breadcrumbs or crushed cornflakes.

1 large egg

• This binds the patties together creating that perfect texture and helping everything hold together while cooking.

2 tablespoons mayonnaise

• Mayonnaise adds creaminess and helps the patties stay moist. You can also swap in Greek yogurt for a lighter version.

1/4 cup finely chopped onion

• Onions provide that savory depth of flavor. If you prefer a milder taste use green onions or shallots.

1 tablespoon lemon juice

• The fresh zing from lemon juice brightens up the flavors of the salmon. Feel free to add some lemon zest for an extra citrus punch!

2 tablespoons fresh parsley or dill (optional, but highly recommended!)

• Herbs like parsley or dill add freshness to the patties. You can also experiment with other herbs like thyme or chives to suit your taste.

1/2 teaspoon salt

• Don’t skip the salt—this helps bring out the natural flavors of the salmon and the other ingredients.

1/4 teaspoon black pepper

• Pepper adds just the right amount of subtle heat to balance out the creaminess of the mayo and the richness of the salmon.

Olive oil or vegetable oil for frying

• You’ll need a couple of tablespoons of oil to fry the patties to golden perfection. Olive oil is a great choice for its flavor but vegetable oil works too if you’re looking for a more neutral option.

Optional:

1 teaspoon Dijon mustard

• For a slight tang Dijon mustard works beautifully in these salmon patties. It pairs well with the richness of the fish and adds an extra layer of flavor.