Ingredients
Method
- Drain the canned salmon very thoroughly, pressing it with the back of a spoon to remove as much liquid as possible. Transfer to a large bowl and flake with a fork, removing any large pieces of skin or dark bone. Small soft bones can remain — they are edible and nutritious.
- Add the panko breadcrumbs, eggs, mayonnaise, Dijon mustard, green onions, red bell pepper, garlic, fresh dill, lemon juice, lemon zest, Old Bay, salt, and black pepper to the bowl with the salmon. Mix gently with a fork or your hands until just combined. If the mixture is too loose to hold a shape, add extra panko one tablespoon at a time.
- Divide the mixture into 8 equal portions and press each into a patty approximately ¾-inch thick. Place on a parchment-lined plate and refrigerate for at least 10 minutes to firm up.
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter is melted and the pan is hot, add 4 patties — do not crowd the pan.
- Cook for 3 to 4 minutes on the first side without moving them, until a deep golden-brown crust has formed and the patties release cleanly from the pan. Flip and cook for another 3 to 4 minutes on the second side until golden and cooked through.
- Transfer cooked patties to a plate. Repeat with the remaining patties, adding more oil and butter to the pan as needed.
- Serve immediately with tartar sauce, lemon-dill yogurt sauce, or a simple squeeze of fresh lemon juice.
Nutrition
Notes
Storage: Store leftover cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes per side to restore crispiness, or microwave until warmed through. Freeze uncooked or cooked patties for up to 3 months.
Lighter swap: Replace the mayonnaise with plain Greek yogurt to reduce fat and boost protein while keeping the patties moist and tender. The flavor difference is minimal and you'll still get a wonderfully nutritious result.
Sodium tip: If you are watching sodium intake, look for canned salmon labeled "no salt added" and reduce or omit the added salt in the recipe. The Old Bay and Dijon mustard still provide plenty of seasoning and flavor on their own.