Ingredients:

  • 2 (14.75 ounce/ 418g) cans pink salmon, drained
  • 1/2 cup (120ml) Miracle Whip (or mayonnaise)
  • 2/3 cup (65g) bread crumbs (plain or seasoned)
  • 1/2 cup (50g) chopped green onion (scallions)
  • 2 large eggs
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons seasoned salt
  • 4 teaspoons (20ml) unsalted butter
  • 4 tablespoons (60ml) Miracle Whip (or mayonnaise)
  • 2 tablespoons (30ml) honey mustard

Instructions:

  1. In the medium bowl, gently flake the drained salmon with a fork. Add the Miracle Whip (or mayonnaise), bread crumbs, green onions, eggs, lemon juice, and seasoned salt.
  2. Gently combine all ingredients until just mixed. Be careful not to overmix.
  3. Using your hands, form the salmon mixture into 8 patties, approximately 1/2 inch thick.
  4. Place the skillet over medium heat. Add the butter and allow it to melt completely.
  5. Carefully place the patties into the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
  6. Cook for approximately 3-5 minutes on each side, or until the patties are golden brown and cooked through.
  7. While the patties are cooking, in a small bowl, combine the Miracle Whip (or mayonnaise) and honey mustard for the dipping sauce.
  8. Serve the salmon patties warm with the honey-mustard dip.