Ingredients:

  • 14.75 oz (418g) canned salmon, drained
  • 1 large egg, beaten
  • 1/3 cup (33g) panko or plain breadcrumbs
  • 1/4 cup (40g) yellow onion, finely diced
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (4g) fresh parsley, minced
  • 2 tbsp (28g) unsalted butter or neutral oil

Instructions:

  1. Drain the canned salmon thoroughly in a mesh strainer. Note: Excess water is the enemy of the sear
  2. Beat the egg in a small bowl until smooth.
  3. Combine the drained salmon, beaten egg, panko, and finely diced onion in your medium bowl.
  4. Stir in the Dijon mustard, lemon juice, garlic powder, salt, black pepper, and minced parsley.
  5. Use a fork to flake the salmon gently, stirring until the ingredients are just combined. Listen for the squish of the binder, but don't overmix.
  6. Divide the mixture into 6 equal portions.
  7. Gently shape each portion into a patty about 1 inch thick, pressing firmly with your palms to compact the mixture.
  8. Heat the butter or oil over medium heat in your skillet until it shimmers and begins to bubble slightly.
  9. Carefully place the Salmon Patties in the pan and sear for 4-5 minutes per side without moving them. Wait until the crust is mahogany colored and the patty releases easily from the pan.
  10. Transfer to a plate and let them rest for 2 minutes to allow the internal proteins to set.