Entree: United States – Appalachia – Salmon Patties (Pan-fried seasoned patties made from flaked salmon bound with egg and crumbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 14 oz (396 g) canned salmon, drained and flaked
- 1/2 cup (60 g) plain breadcrumbs
- 1/4 cup (40 g) finely chopped yellow onion
- 1 large egg
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 g) salt
- 1/4 tsp (1.25 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (16 g) all-purpose flour for dredging
- 3 tbsp (45 ml) vegetable oil for frying
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the drained flaked salmon, breadcrumbs, chopped onion, egg, mayonnaise, lemon juice, Worcestershire sauce, salt, pepper, and parsley in a bowl; mix until evenly combined but not overworked.
2. Divide the mixture into 4 equal portions and shape into patties about 3/4 inch (1.91 cm) thick; lightly dredge each patty in flour and shake off excess.
3. Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering. Add patties (work in batches if needed) and cook 3–4 minutes per side, until golden brown and cooked through.
4. Transfer to a paper-towel-lined plate to drain briefly. Serve hot with lemon wedges and optional tartar sauce or a simple green salad.

1. Combine the drained flaked salmon, breadcrumbs, chopped onion, egg, mayonnaise, lemon juice, Worcestershire sauce, salt, pepper, and parsley in a bowl; mix until evenly combined but not overworked.
2. Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick; lightly dredge each patty in flour and shake off excess.
3. Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering. Add patties (work in batches if needed) and cook 3–4 minutes per side, until golden brown and cooked through.
4. Transfer to a paper-towel-lined plate to drain briefly. Serve hot with lemon wedges and optional tartar sauce or a simple green salad.