Ingredients:

  • 1 can (14.75 oz / 418g) canned salmon, drained
  • 1 large (50g) egg, lightly beaten
  • 1/2 cup (60g) plain breadcrumbs
  • 1/4 cup (40g) yellow onion, finely minced
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15g) fresh parsley, chopped
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. Place the drained canned salmon in a bowl and use a fork to break up the large chunks, ensuring no massive lumps remain.
  2. Stir in the minced onion, lemon juice, and chopped parsley.
  3. Add the beaten egg, breadcrumbs, garlic powder, salt, and pepper. Mix gently with a fork until the ingredients are just combined.
  4. Divide the mixture into 5 equal mounds and gently shape each mound into a disk about 1 inch thick, smoothing the edges.
  5. Add oil to a skillet over medium heat until it shimmers.
  6. Carefully place patties in the pan and cook undisturbed for 3–4 minutes until the bottom is a deep mahogany-gold.
  7. Flip the patties carefully and cook the other side until golden brown.