American
Simple Canned Salmon Patties
Crisp, golden skillet-seared salmon patties with Dijon, scallions, and bright lemon in a tender, savory center.
4 servings · 8 minutes prep · 12 minutes cook
Ingredients
Main
- 2 (6-oz) cans, well drained
- 1 large
- 1/2 cup, finely crushed
- 2 scallions, thinly sliced
- 1 tbsp
- 1 tbsp, freshly squeezed, plus lemon wedges for serving
- 1/4 tsp
- 2 tbsp
Directions
General
- Flake canned wild salmon in a medium bowl.
- Add egg, saltine crackers, scallions, dijon mustard, lemon juice, and black pepper. Mix just until the mixture is cohesive.
- Divide the mixture into eight portions and press firmly into 2 1/2-inch patties. Rest for 3 minutes so the cracker crumbs hydrate.
- Heat neutral oil in a 12-inch nonstick skillet over medium heat.
- Arrange the patties in one uncrowded layer and cook for 3–4 minutes per side, turning once, until deeply golden, firm, and 145°F in the center.
- Drain the patties briefly and serve hot with lemon wedges.
