Ingredients:

  • 14.75 oz (418g) canned salmon, drained
  • 2 tbsp (30g) mayonnaise
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) lemon juice, fresh
  • 1 tsp (5g) Worcestershire sauce
  • 1 large egg, beaten
  • 1/2 cup (60g) panko breadcrumbs
  • 2 tbsp (10g) fresh parsley, finely chopped
  • 2 tbsp (20g) red onion, minced
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Prep the salmon. Combine the drained salmon, mayonnaise, mustard, lemon juice, and Worcestershire sauce in a bowl. Use a fork to flake the salmon until it's broken into small chunks. Note: Don't over mash it, or you'll lose the texture.
  2. Add binders. Fold in the beaten egg, panko, minced onion, parsley, and seasonings. Mix until just combined. Note: Over mixing can make the patties tough.
  3. Hydrate the mix. Let the mixture sit for 5 minutes. Wait until the panko looks damp and integrated. This is the step that stops the cakes from falling apart.
  4. Shape the patties. Divide the mixture into 5 equal sized portions. Shape them into patties approximately 1 inch thick. Note: Consistent thickness means they all cook at the same rate.
  5. Heat the pan. Add olive oil to a skillet over medium high heat. Wait until the oil shimmers and just starts to wisps of smoke.
  6. Sear the cakes. Carefully place patties in the pan. Sear for 3-5 minutes per side until a mahogany colored, shattering crust forms.
  7. Flip carefully. Use a wide spatula to flip once. Do not press down on the cakes, or you'll squeeze out the moisture.
  8. Rest the cakes. Remove from the pan and let them sit for 2 minutes before serving. Note: This allows the juices to redistribute.