Anti Inflammatory Easy Salmon Patties
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Learn more →Ingredients
4 servings
- 2 cans (14.75 oz each) canned salmon, drained
- ½ cup plain breadcrumbs
- 2 large eggs, lightly beaten
- 3 tbsp mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- lemon wedges, for serving (optional)
- tartar sauce, for serving (optional)
Can be omittedtartar sauce
Instructions
- 1
Drain the canned salmon thoroughly and transfer to a large mixing bowl. Remove any large bones or skin, then flake the salmon into small pieces with a fork.
- 2
Add the breadcrumbs, beaten eggs, mayonnaise, lemon juice, lemon zest, parsley, Dijon mustard, garlic powder, onion powder, salt, and black pepper to the bowl. Stir until the mixture is evenly combined and holds together when pressed — it should feel moist but not wet.
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