Ingredients:

  • 14.75 oz canned salmon, drained (reserve 1 tbsp liquid)
  • 1/4 cup mayonnaise
  • 1/2 cup breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp yellow onion, finely minced
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1/2 tsp dried dill
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter

Instructions:

  1. Flake the drained salmon in a large bowl using a fork. Note: Be careful not to over mash; keep some chunks for texture.
  2. Stir in the mayonnaise, beaten egg, minced onion, mustard, lemon juice, and dill.
  3. Fold in the breadcrumbs until just combined. Note: Stir gently so you don't deflate the mixture.
  4. Add the reserved 1 tablespoon of salmon liquid if the mix feels too dry to hold a shape.
  5. Divide the mixture into 4 equal portions and shape into discs about 1 inch thick. Note: Press firmly with your palm to compact them tightly.
  6. Heat olive oil in your skillet over medium high heat until it starts shimmering.
  7. Add the Salmon Patties and cook undisturbed for 3-4 minutes until a mahogany colored crust forms.
  8. Add the butter to the pan and flip the patties. Note: The butter adds a nutty aroma and a golden finish.
  9. Cook for another 3 minutes until golden brown and fragrant.
  10. Transfer to a paper towel-lined plate for 1 minute before serving.