These salmon patties are crispy outside, tender inside, and perfect every time. The best salmon patty recipe!

1 cup celery, finely diced

1 cup red onion, finely diced

1/4 cup olive oil, divided

2 large eggs

2 tablespoons mayonnaise

2 tablespoons fresh dill

2 tablespoons fresh parsley

1 tablespoon Dijon mustard

Zest of 1 lemon (cut and serve lemon wedges with salmon patties)

36 crushed saltines

2 cups cooked, flaked salmon (from 1 pound of cooked fresh salmon, or canned salmon)

1/2 cup fine bread crumbs, for coating

1/2 teaspoon coarse sea salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste

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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add finely diced celery and onion to the hot oil. Season with 1/2 teaspoon salt and pepper. Sauté 4-5 minutes, until tender. Transfer the sautéed vegetables to a small bowl and set aside until cooled to room temperature.
In the meantime, combine eggs, mayonnaise, fresh dill and parsley, Dijon and lemon zest in a large bowl. Mix well. Add 2 cups of flaked salmon, saltine cracker crumbs and cooled sautéed vegetables to the seasoned egg mixture. Mix gently until combined. Use 1/3 cup measuring cup to shape patties, then lightly dredge top and bottom in the fine breadcrumbs. Place patties on a cookie sheet, cover with plastic wrap and refrigerate for at least 30 minutes.
Heat 3 tablespoons of olive oil in a large frying pan or cast iron skillet over medium heat. Fry patties gently for 3-4 minutes per side, until golden brown. Once each patty is cooked, move it to a rimmed baking sheet and keep in a 200℉ oven until all patties are cooked and ready to serve.
Garnish with lemon wedges and easy salmon patty sauce