Ingredients

1 (14.75-oz.) can salmon, drained

2 scallions, thinly sliced

1 tbsp. Chopped fresh dill

1/2 c. panko breadcrumbs

1/4 c. mayonnaise

1 tbsp. freshly squeezed lemon juice

1 tbsp. Dijon mustard

1 large egg, beaten

Kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil, plus more as needed

Baby spinach, for serving

Preparation

Step 1To a large bowl, add first 8 ingredients. Season with salt and pepper and mix until well incorporated. Step 2Form into 5, evenly-sized patties. In a large skillet over medium heat, heat oil. Cook patties in batches until golden and crispy, 3-4 minutes per side. Drain on paper towels. Step 3Serve over spinach with lemon wedges for squeezing.

How do I keep my salmon patties from falling apart? Our panko breadcrumbs added with the egg works as a binder for the patties, helping them to form into nicely rounded shapes. If you’re low-carb and want to leave out the breadcrumbs, you can—if you have trouble forming them into patties,  try adding another egg. The results might be slightly less perfectly round than pictured, but they’ll be just as delicious!    Can I make these patties in the air fryer? Absolutely! We recommend preheating your air fryer to 400° and cooking your patties for about 10 minutes, or until heated through. Just make sure to spray the air fryer basket with cooking spray before you add the patties. We’d also recommend brushing or spraying the patties with a little olive oil as well, for the crispiest, tastiest results! How long will these patties last? You can store these patties in an airtight container in the refrigerator for up to 4 days. To reheat, heat a teaspoon or two of olive oil in your skillet over medium low. When your skillet is warm, add patties and cook until the outsides have crisped and the centers have warmed through, about 6-8 minutes. How do I freeze them? We recommend freezing these patties uncooked. Arrange your formed patties on a parchment-lined baking sheet and freeze until completely solid, then remove them from the baking sheet and store in an airtight bag or container in the freezer for 6-7 months. Thaw in the refrigerator, and then cook as directed in the recipe. You can also freeze the cooked patties, if you’d like. Thaw in the refrigerator, as you would the uncooked patties, and then to reheat, pop them into the oven at 350. Made this? Let us know how it went in the comment section below!