Ingredients:

  • 14 oz wild red salmon (canned, drained well)
  • 1 tbsp fresh lemon juice
  • 1 large egg, lightly beaten
  • 1/4 cup panko breadcrumbs
  • 2 tbsp red onion, finely minced
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp dried dill
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp avocado oil

Instructions:

  1. Drain the wild red salmon thoroughly and use paper towels to press out any remaining liquid. Flake the salmon with a fork in a large mixing bowl until no large chunks remain.
  2. Add the minced red onion, garlic, parsley, lemon juice, dried dill, cayenne pepper, sea salt, and ground black pepper to the salmon.
  3. Stir in the beaten egg and panko breadcrumbs. Mix gently with a fork to avoid overworking the mixture.
  4. Divide the mixture into 8 equal portions and shape them into discs approximately 1 inch thick.
  5. Heat avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering. Sear patties for 3–4 minutes per side until a deep golden-brown crust forms.