Ingredients:

  • 1 can (14.75 oz / 418g) pink salmon, drained
  • 1/2 cup (60g) plain breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup (40g) onion, finely diced
  • 1 tbsp (15g) fresh parsley, chopped
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. Flake the drained salmon in a large bowl using a fork. Note: Leave some larger chunks for a better texture.
  2. Stir in the beaten egg, breadcrumbs, diced onion, parsley, lemon juice, and seasonings.
  3. Gently fold the mixture together. Note: Stop the moment the crumbs are moistened; do not overmix.
  4. Divide the mixture into 5 equal portions.
  5. Shape into discs about 1 inch thick, pressing firmly with your palms to make them compact.
  6. Heat vegetable oil in a skillet over medium high heat until it shimmers.
  7. Carefully place the patties in the pan.
  8. Fry for 3-5 minutes per side until a deep golden brown crust forms.
  9. Avoid moving or poking the patties during the first 3 minutes to ensure the crust sets.
  10. Transfer to paper towels for 1 minute before serving.