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

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.