Ingredients
Equipment
Method
- Set a medium skillet over medium heat with 1 Tbsp olive oil and 1 Tbsp butter. Add diced onion and bell pepper and sauté until golden and softened (7-9 minutes) then remove from heat.
- In a large mixing bowl, combine flaked salmon, sautéed pepper and onion, bread crumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Stir gently to combine.
- Form mixture into patties using about a heaping tablespoonful each. Mold with your hands into 2-inch wide by 1/3 to 1/2-inch thick patties.
- In a clean non-stick pan, heat remaining 1 Tbsp oil and 1 Tbsp butter until hot. Add salmon patties in a single layer, ensuring not to overcrowd the pan.
- Sauté for 3 to 4 minutes per side or until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel-lined plate and repeat with remaining patties if needed.
Notes
Storage Tips: Cool completely and store in airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
Reheating: Thaw overnight in refrigerator. Reheat in skillet, air fryer, or eat cold.
Texture Tips: If mixture is too dry to hold patty shape, add an extra tablespoon of mayo. If too moist, add more bread crumbs.
Substitutions: You can use leftover cooked salmon instead of canned. Ensure it's boneless, skinless, and flaked before using.