We LOVE those patties. They’re the correct manner to upgrade a simple can of salmon. They’re simply as scrumptious served on a bed of greens as they’re between a bun! Read on for extra useful hints to make your salmon patties the high-quality they can be.
1 (14.75-oz.) can salmon, drained2
green onions, thinly sliced
1 tbsp. Chopped fresh dill
1/2 c. panko breadcrumbs
1/4 c. Mayonnaise
1 tbsp. freshly squeezed lemon juice
1 tbsp. Dijon mustard
1 large egg, beaten
Freshly ground black pepper2 tbsp.
extra-virgin olive oil, plus more as needed
Baby spinach, for serving
- To a large bowl, add the first 8 ingredients. Season with salt and pepper and mix until well incorporated.
- Form into 5, evenly-sized patties. In a large skillet over medium heat, heat oil. Cook patties in batches until golden and crispy, 3-4 minutes per side. Drain on paper towels.
- Serve over spinach with lemon wedges for squeezing.