Drain the canned salmon thoroughly and flake it with a fork in a mixing bowl. If using fresh salmon, ensure it’s fully cooked and flake it into small pieces.

Add the beaten egg, chopped onion, breadcrumbs, salt, pepper, parsley, and lemon juice to the salmon. Mix thoroughly until all ingredients are well combined. The mixture should be moist yet firm enough to hold its shape.

Scoop a small handful of the mixture and gently shape it into a patty. Aim for a thickness of about ½ inch, which ensures even cooking. Repeat with the remaining mixture.

Heat the Oil

In a large skillet over medium heat, add the oil. Allow it to heat up until shimmering, which will prevent sticking and promote even browning.

Place the patties in the skillet, being careful not to overcrowd. Fry each side for about 3–4 minutes or until golden brown and crispy. Adjust heat as needed to avoid burning.

Once cooked, transfer the patties to a plate lined with paper towels to absorb excess oil. Serve hot with a wedge of lemon or your favorite dipping sauce.