Ingredients:

  • 1 can (14.75 oz) canned salmon, drained and flaked
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 cup Panko or plain breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil

Instructions:

  1. In a large bowl, flake the drained salmon with a fork. Don't over mash; you want some visible chunks.
  2. Stir in the mayonnaise, mustard, lemon juice, garlic, and parsley.
  3. Gently fold in the breadcrumbs, salt, and pepper, mixing until just combined.
  4. Divide the mixture into 6 equal portions and gently press them into disks about 1 inch thick.
  5. Heat the oil in a skillet over medium high heat until it shimmers.
  6. Fry the Salmon Patties for 3–4 minutes per side without moving them, until a deep mahogany colored crust forms and they feel firm.
  7. Flip carefully using a wide spatula to keep the patty intact.
  8. Cook the second side for 3-4 minutes until the edges are golden and the center feels springy.