Ingredients:

  • 1 can (14.75 oz / 418g) pink salmon, drained
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) panko or plain breadcrumbs
  • 1/4 cup (40g) onion, very finely diced
  • 1 tbsp (15g) mayonnaise
  • 1 tsp (5ml) lemon juice
  • 1 tbsp (4g) fresh parsley, chopped
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) vegetable oil

Instructions:

  1. Place the drained salmon in a medium mixing bowl. Use a fork to flake the fish, removing any large bones or skin if preferred.
  2. Stir in the diced onion, mayonnaise, lemon juice, parsley, salt, and pepper until well combined.
  3. Fold in the beaten egg and breadcrumbs until a thick, cohesive paste forms.
  4. Scoop about 1/3 cup of the mixture and gently shape it into a disc roughly 1 inch thick. Press the top and bottom lightly to flatten.
  5. Heat oil in a large non-stick skillet or cast-iron pan over medium-high heat until it shimmers.
  6. Carefully place the patties in the pan. Sear for 3–5 minutes per side without moving them, until they reach a deep mahogany-brown color and feel firm to the touch.