How to Make Salmon Patties

• 2 cans (14.75 oz / 418 g each) salmon, drained and flaked
• 2 large eggs
• 3/4 cup (40 g) breadcrumbs
• 1/4 cup (30 g) finely chopped onion
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp neutral oil, for frying

1. Pick through the salmon and remove any large bones and skin if you prefer.
2. Mix the salmon with the eggs, breadcrumbs, onion, mayonnaise, lemon juice, salt, and pepper.
3. Shape into 8 patties about 3/4 inch thick and chill 10 minutes so they hold together.
4. Heat the oil in a skillet over medium heat until it shimmers.
5. Fry the patties 3–4 minutes per side until deeply golden and hot through.
6. Drain briefly on paper towels and serve with lemon or tartar sauce.

• Leftover cooked salmon works instead of canned — use about 3 cups flaked.
• If the mixture feels wet, add breadcrumbs a tablespoon at a time until it shapes cleanly.

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