Ingredients:

  • 1 can (14.75 oz / 418g) canned salmon, drained
  • 1 large egg
  • 1/2 cup (60g) Panko breadcrumbs
  • 1/4 cup (30g) finely diced yellow onion
  • 1 tbsp (15g) Dijon mustard
  • 1 tsp (5ml) fresh lemon juice
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) ground black pepper
  • 2 tbsp (30ml) olive oil

Instructions:

  1. In a large bowl, flake the drained salmon with a fork. Stir in the egg, breadcrumbs, diced onion, mustard, lemon juice, salt, and pepper. Mix until just combined; avoid over-working the mixture into a paste.
  2. Divide the mixture into 6 equal portions. Gently shape them into patties about 3/4 inch thick. If the mixture feels too dry to hold together, stir in the reserved salmon liquid one teaspoon at a time until the texture is cohesive.
  3. Heat the olive oil in a skillet over medium-high heat until it shimmers. Carefully place the patties in the pan.
  4. Fry for 3–5 minutes per side. Wait until the edges are a deep mahogany-brown and the patty releases easily from the pan before flipping.