Ingredients:

  • 1 (14.75 ounce) can pink salmon, drained well and skin/bones removed (418g)
  • 1/4 cup finely diced red onion (30g)
  • 1/4 cup finely chopped fresh parsley (10g)
  • 1 tablespoon finely chopped fresh dill (optional) (3g)
  • 1 large egg, lightly beaten (50g)
  • 2 tablespoons mayonnaise (30ml)
  • 1 tablespoon lemon juice (15ml)
  • 1/4 teaspoon black pepper (1g)
  • 1/4 cup panko breadcrumbs, plus more for coating if needed (25g)
  • 2 tablespoons olive oil, for frying (30ml)
  • Salt to taste

Instructions:

  1. Drain the canned salmon thoroughly. Removing the skin and bones is optional, but recommended for a smoother texture. Flake the salmon into a large bowl.
  2. Add the red onion, parsley, dill (if using), egg, mayonnaise, lemon juice, salt, and pepper to the bowl with the salmon.
  3. Gently stir in the panko breadcrumbs until just combined. Do not overmix. If the mixture seems too wet, add a little more breadcrumbs, a tablespoon at a time.
  4. Divide the mixture into four equal portions and gently shape each portion into a patty, about 3/4 inch thick. Ensure they are gently packed to prevent crumbling. If patties are too wet, dust them lightly with more breadcrumbs.
  5. Heat the olive oil in a large skillet over medium heat. The oil should shimmer, but not smoke.
  6. Carefully place the salmon patties in the hot skillet, being careful not to overcrowd the pan.
  7. Cook for 5-6 minutes per side, or until golden brown and heated through. A crispy crust is the goal!
  8. Remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately.