Old-Fashioned Salmon Patties: Crispy, Flavorful Comfort Food

If using canned salmon, drain and flake the salmon, removing any bones and skin. If using fresh salmon, cook and flake the meat.
Mix the Ingredients:

In a large bowl, combine the flaked salmon, breadcrumbs, chopped onion, bell pepper (if using), eggs, Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, onion powder, salt, and pepper. Stir everything together until well combined. If the mixture seems too wet, add a little more breadcrumbs until it reaches a moldable consistency.
Form the Patties:

Shape the mixture into small patties, about 2-3 inches in diameter. You should get around 6-8 patties, depending on the size.
Fry the Patties:

Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the salmon patties, cooking in batches if necessary to avoid overcrowding the pan.
Fry the patties for about 3-4 minutes per side, or until golden brown and crispy. Use a spatula to carefully flip them, ensuring they don’t break apart.
Serve:

Once the patties are cooked, transfer them to a paper towel-lined plate to drain any excess oil. Serve hot with lemon wedges and tartar sauce on the side.
Serving and Storage Tips: