Ingredients:

  • 1 (14.75 ounce) can salmon, drained, skin and bones removed (418g)
  • 1/4 cup finely chopped red onion (30g)
  • 1/4 cup finely chopped fresh parsley (10g)
  • 1/4 cup finely chopped fresh dill (10g)
  • 1 large egg, lightly beaten (50g)
  • 1/4 cup mayonnaise (60ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon lemon zest
  • 1/2 cup bread crumbs, plain (50g)
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons olive oil (30ml)

Instructions:

  1. In a large bowl, flake the drained salmon with a fork. Remove any remaining bones or skin.
  2. Add red onion, parsley, dill, egg, mayonnaise, Dijon mustard, lemon juice, lemon zest, bread crumbs, salt, and pepper to the bowl with the salmon.
  3. Gently mix all ingredients until just combined. Avoid overmixing, as this can make the patties tough.
  4. Divide the salmon mixture into 4 equal portions. Gently shape each portion into a patty, about 3/4 inch thick.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Carefully place the salmon patties in the hot skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  7. Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain excess oil.
  8. Serve hot with your choice of accompaniments.