Old school Salmon Patties

You know, there's just something incredibly comforting about a plate of old school salmon patties. It's one of those classic dishes that instantly brings back childhood memories for me. My grandma used to make them, and now I love whipping up a batch for my own family. They're quick, budget-friendly, and absolutely delicious – a true weeknight hero! Let's make old school salmon patties! Here's what you'll need for about 4-6 patties: 1 (14.75 oz) can wild-caught pink or red salmon, drained and flaked (make sure to remove any skin and bones if you prefer, though they're edible!) 1/2 cup breadcrumbs (I often use Panko for extra crispiness, but regular works too!) 1 small egg, lightly beaten 1/4 cup finely diced onion or shallots 2 tablespoons fresh parsley, chopped (optional, but adds a lovely freshness) 1 tablespoon mayonnaise or Greek yogurt (for moisture and binding) 1 teaspoon Dijon mustard (or yellow mustard for a more traditional kick) Salt and black pepper to taste 1-2 tablespoons olive oil or vegetable oil for frying Alright, let's get cooking! This is super straightforward: Prep the Salmon: In a medium bowl, flake your drained salmon with a fork. It's okay if there are some larger pieces, it adds texture! Combine Ingredients: Add the breadcrumbs, beaten egg, diced onion, parsley (if using), mayonnaise, Dijon mustard, salt, and pepper to the bowl with the salmon. Mix Gently: Using your hands or a fork, gently mix everything together until just combined. Be careful not to overmix, or the patties can become tough. You want the mixture to hold together when pressed. Form Patties: Divide the mixture into 4-6 equal portions and gently shape them into patties, about 1/2 to 3/4 inch thick. I like to make them slightly flattened so they cook evenly. Heat the Pan: Heat the olive oil in a large skillet over medium heat. You want enough oil to coat the bottom of the pan generously. Fry 'Em Up!: Carefully place the salmon patties into the hot oil. Cook for about 3-5 minutes per side, or until golden brown and crispy. Don't overcrowd the pan; cook in batches if necessary. Drain and Serve: Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil. Serve immediately! Here are a few tips I've picked up along the way to make your salmon patties truly shine: Binding: If your mixture seems too wet, add a little extra breadcrumbs. Too dry? A tiny bit more mayo or another egg yolk can help. Flavor Boost: A squeeze of lemon juice over the finished patties is a game-changer! You can also add a pinch of cayenne pepper for a little heat, or some dried dill for an herby twist. Make Ahead: You can form the patties ahead of time and refrigerate them on a parchment-lined plate for a few hours before frying. Serving Suggestions: My family loves these with a simple side salad, some steamed green beans, or even mashed potatoes. In Australia, I've heard they're often served with a wedge of lemon and perhaps some fresh tartare sauce – truly delicious! They also make fantastic sandwiches on a soft bun with lettuce and tomato.