Ingredients:

  • 1 (14.75 ounce) can pink salmon, drained, skin and bones removed (approx. 418g)
  • 1 large egg, lightly beaten (approx. 50g)
  • ¼ cup mayonnaise (approx. 60ml)
  • ¼ cup finely chopped yellow onion (approx. 30g)
  • ¼ cup all-purpose flour, plus more for dusting (approx. 30g)
  • 2 tablespoons finely chopped fresh parsley (approx. 10g)
  • 1 tablespoon lemon juice (approx. 15ml)
  • ½ teaspoon salt (approx. 2.5g)
  • ¼ teaspoon black pepper (approx. 0.5g)
  • 2 tablespoons vegetable oil, for frying (approx. 30ml)

Instructions:

  1. In a large bowl, flake the drained salmon with a fork.
  2. Add egg, mayonnaise, onion, flour, parsley, lemon juice, salt, and pepper to the salmon. Gently mix until just combined. Be careful not to overmix.
  3. Divide the salmon mixture into four equal portions. Gently shape each portion into a patty. Dust lightly with flour.
  4. Heat vegetable oil in a large skillet over medium heat until shimmering.
  5. Carefully place the patties in the hot skillet. Cook for 5-6 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 145°F (63°C).
  6. Remove the patties from the skillet and place on a plate lined with paper towels to drain excess oil. Serve immediately.