Ingredients:

  • 1 (14.75 ounce/418g) can pink salmon, drained, skin and bones removed (or 12 oz/340g cooked fresh salmon, flaked)
  • 1 medium russet potato (about 8 ounces/225g), peeled, boiled and mashed (cooled slightly)
  • 1/4 cup (30g) finely chopped yellow onion
  • 1/4 cup (15g) finely chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) mayonnaise (full-fat for best flavor)
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
  • 1/4 teaspoon black pepper
  • 1/2 cup (60g) all-purpose flour, for dredging
  • 2 tablespoons (30ml) vegetable oil, for frying
  • Salt to taste

Instructions:

  1. In a large bowl, combine drained salmon, mashed potato, onion, parsley, egg, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, and pepper. Gently mix until just combined. Season with salt to taste.
  2. Divide the salmon mixture into 4 equal portions. Gently form each portion into a patty, about 3/4-inch thick.
  3. Place the flour in a shallow dish. Dredge each patty in the flour, ensuring it's evenly coated. Shake off any excess flour.
  4. Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot (but not smoking!), carefully place the patties in the skillet.
  5. Cook the patties for about 5-7 minutes per side, or until golden brown and heated through.
  6. Remove the patties from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges and fresh dill, if desired.