Crispy Canned Salmon Fritters with Lemon Aioli
🧄 Ingredients
- 10 ¾ oz canned wild-caught salmon, drained
- 1 ¾ large egg, beaten
- 4 ¾ tbsp panko breadcrumbs
- 2 ¾ tbsp mayonnaise
- 1 ¾ tsp Dijon mustard
- 1 ¾ tbsp fresh lemon juice
- 1 ¾ tsp lemon zest
- 2 ¾ green onions, finely sliced
- 2 ¾ tbsp fresh parsley, chopped
- 1 ¾ tsp garlic powder
- 1 ¾ tsp smoked paprika
- 1 ¾ pinch salt
- 1 ¾ pinch black pepper
- 3 ¾ tbsp olive oil for frying
- 5 ¾ tbsp mayonnaise (for aioli)
- 1 ¾ garlic clove, finely grated (for aioli)
- 2 ¾ tbsp fresh lemon juice (for aioli)
- 1 ¾ tsp lemon zest (for aioli)
- 1 ¾ tsp Dijon mustard (for aioli)
📋 Instructions
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1
Make the lemon aioli: stir together the mayonnaise, grated garlic, lemon juice, lemon zest, Dijon mustard, salt, and white pepper in a small bowl. Taste and adjust seasoning. Refrigerate until ready to serve.
💡 Make this first so the flavors have time to meld while you prep the fritters. -
2
Drain the canned salmon very thoroughly. Press firmly with a fork or the back of a spoon to remove as much liquid as possible. Transfer to a mixing bowl and flake apart with a fork. Remove any large visible bones.
💡 Excess moisture is the main reason fritters fall apart. Dry salmon is key. -
3
Add the beaten egg, mayonnaise, Dijon mustard, lemon juice, lemon zest, green onions, parsley, garlic powder, smoked paprika, salt, and pepper to the bowl. Mix to combine. Add the panko and fold in gently — the mixture should hold together when pressed. Add a tablespoon more panko if it feels too wet.
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4
Scoop about 2 tablespoons of mixture per fritter and shape into round patties about half an inch thick. Press each side lightly in extra panko for a crispier crust. Place on a plate and refrigerate for 10 minutes if possible.
💡 Chilling the patties helps them hold their shape in the pan. -
5
Heat 2 tablespoons of oil in a non-stick skillet over medium heat until shimmering. Add the fritters without crowding the pan. Cook for 3 to 4 minutes per side without moving them, until deep golden brown and crispy.
💡 Wait until a crust has fully formed before flipping — if they resist, give them more time. -
6
Transfer cooked fritters to a paper towel-lined plate to drain for one minute. Serve warm with the chilled lemon aioli, fresh greens, and lemon wedges on the side.
💡 Serve immediately for maximum crunch.
Nutrition Per Serving
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