Salmon Patties

By spend with pennies

Ingredients

2 tablespoons salted butter
½ cup finely diced onion
12 ounces flaked salmon (2 cans, or 2-3 cups leftover flaked salmon)
1 cup seasoned bread crumbs (divided)
1 teaspoon Old Bay seasoning
2 eggs
1 lemon
2 tablespoons chopped fresh dill (or 1 ½ teaspoons dried dill)
2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)
2 tablespoons olive oil (or as needed)

Prep Time15mins
Cook Time15mins
Servings8

Instructions

Zest the lemon and juice 1 tablespoon of lemon juice. Cut the remaining lemon into wedges for serving.

In a small skillet, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes. Cool.

In a large bowl combine drained salmon, ½ cup breadcrumbs, old bay seasoning, eggs, 1 teaspoon lemon zest, 1 tablespoon lemon juice, cooled onions, dill, and parsley. Mix well.

Refrigerate mixture 15 minutes. Remove from fridge and form salmon mixture into 8 patties.

Place the remaining ½ cup breadcrumbs in a shallow dish. Dip the salmon patties into the breadcrumbs and gently press to adhere. Place in a refrigerator for at least 20 minutes or up to 1 hour (this helps them to hold their shape).

Heat olive oil in a large skillet or cast iron pan over medium heat. Add salmon patties and cook until golden, about 3-4 minutes on each side. Cook in batches if necessary.

Serve with tartar sauce and additional herbs if desired.