Crispy Salmon Patties Lemon Dill (Printer-Friendly)
Golden crisp salmon patties flavored with fresh dill, lemon, and paprika, ready in 30 minutes.
# What You’ll Need to Cook:
01 -
425 g canned salmon, thoroughly drained (three 142 g cans)
02 -
1 large egg
03 -
60 ml onion, finely grated
04 -
60 g breadcrumbs, preferably Panko
05 -
60 g bell pepper, finely chopped
06 -
2 tbsp fresh dill, chopped
07 -
1 tsp lemon zest
08 -
1 tbsp freshly squeezed lemon juice
09 -
1 tsp sweet paprika
10 -
0.5 tsp salt, or to taste
11 -
0.5 tsp ground black pepper, or to taste
12 -
Vegetable oil for frying
# Steps to Prepare:
01 -
Add drained salmon, egg, grated onion, breadcrumbs, chopped bell pepper, dill, lemon zest, lemon juice, paprika, salt, and pepper to a large bowl. Mix thoroughly until ingredients are evenly incorporated.
02 -
Form the mixture into 8 to 10 uniform patties, pressing gently to compact without overworking.
03 -
Heat approximately 30 ml vegetable oil in a large skillet over medium-high heat. Working in batches, add patties to the pan and cook for 2–3 minutes per side, or until each is golden brown and crisp, adding oil as needed between batches.
04 -
Transfer patties to a paper-towel-lined plate to drain briefly. Serve immediately with fresh lemon wedges if desired.
# Extra Cooking Tips:
01 -
Thoroughly draining salmon ensures extra-crisp patties.
02 -
Grating onion distributes moisture and flavor evenly throughout each patty.
03 -
Fresh dill and lemon significantly enhance flavor; avoid dried alternatives.
04 -
Ensure oil is hot before frying to prevent excess absorption.
05 -
Do not overcrowd the pan; fry in batches for optimal browning.
06 -
Cooked patties keep refrigerated for up to 4 days or can be frozen for 3 months.