Ingredients:
- 2 cans (6 oz each) wild-caught salmon, drained and flaked (or use fresh cooked salmon)
- 1/2 cup breadcrumbs (use gluten-free breadcrumbs for a gluten-free version)
- 2 large eggs (or use flax eggs for a vegan version)
- 2 tablespoons mayonnaise (use vegan mayo for a dairy-free version)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
- Optional: 1/4 cup finely chopped onion or bell pepper for added texture
Instructions:
- Prepare the Salmon: If using canned salmon, drain the liquid and flake the salmon with a fork. If you’re using fresh salmon, cook it (either bake or pan-sear) and then flake it once it’s cooled.
- Make the Patties Mixture:Â In a large bowl, combine the flaked salmon, breadcrumbs, eggs, mayonnaise, Dijon mustard, garlic powder, onion powder, parsley, lemon juice, and any optional add-ins like chopped onion or bell pepper. Mix well until everything is combined. Season with salt and pepper to taste.
- Form the Patties:Â Using your hands, divide the mixture into 6-8 portions and shape each portion into a patty. You can make them as thick or as thin as you like, but they should be about 1 inch thick.
- Fry the Patties:Â Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the patties to the skillet. Cook the patties for 3-4 minutes per side, or until golden brown and crispy. Be gentle when flipping to avoid breaking the patties.
- Drain and Serve:Â Once the patties are cooked, transfer them to a paper towel-lined plate to drain excess oil. Serve warm with a side of tartar sauce, avocado slices, or a fresh salad.
