When I don't have time to make my salmon patties from fresh salmon, I make them from canned. But I don't like those big cans with the bones. Instead, I turn to the small cans (the size of regular tuna cans). This recipe is similar to tuna patties, so feel free to use either or both! I recommend Chicken of the Sea brand canned salmon.
- 2 5-oz cans of Pink Salmon
- 1/4 cup very finely chopped celery
- 1/4 cup very finely chopped yellow onion
- 3 tbsp light mayo or Miracle Whip
- 1 tsp dry dill weed
- Pinch of Hungarian Paprika
- Salt and pepper to taste (if desired)
- 1/4 cup regular bread crumbs
- 1 cup Panko breadcrumbs
- 3 tbsp oil
- Drain the salmon very well.
- Flake the salmon in a bowl.
- Mix in the breadcrumbs, mayonnaise, celery, onion, dill weed, Paprika, salt, and pepper.
- Use an ice cream scoop to measure out the patties (you should get around 6)
- Shape and press into the Panko crumbs
- Place in the fridge to chill well
- In a large nonstick skillet, warm the oil over medium heat and cook, turning once, to brown on both sides.