chillyfillmores
– 2 cans (6–7 oz each) of salmon, drained – 1/2 cup breadcrumbs (panko or regular) – 1 large egg – 1/4 cup finely diced onion – 1 clove garlic, minced – 2 tablespoons chopped fresh parsley (or 1 tsp dried) – 1 teaspoon Dijon mustard – 1 tablespoon lemon juice – 1/2 teaspoon salt – 1/4 teaspoon black pepper – 2 tablespoons olive oil (for frying)
Ingredients
01
Drain canned salmon and remove any large bones if desired. Flake the fish into a large mixing bowl using a fork.
02
Add egg, breadcrumbs, diced onion, minced garlic, parsley, mustard, lemon juice, salt, and pepper. Mix well to combine.
03
Shape the mixture into 6–8 equal-sized patties, about ½-inch thick. Chill for 10 minutes if mixture is too soft to handle.
04
Heat olive oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden brown and heated through.
05
Serve with a fresh green salad, roasted veggies, or whole-grain rice. Add lemon wedges or a light yogurt sauce on the side.