Salmon Patties

Ingredients

• 2 (14.75-ounce) cans of salmon, drained and flaked (or 1 pound of fresh salmon fillet, cooked and flaked)
• 1 cup breadcrumbs (or gluten-free breadcrumbs)
• 1/2 cup finely diced onion
• 1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)
• 2 large eggs
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• Oil for frying (olive oil or canola oil)
• For the Lemon Dill Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine the flaked salmon, breadcrumbs, diced onion, parsley, eggs, Dijon mustard, Worcestershire sauce, salt, and pepper. Mix until all ingredients are well incorporated.
2. Shape the mixture into patties, about 2 to 3 inches in diameter and around 1/2 inch thick.
3. Heat a large skillet over medium heat and add oil, ensuring the bottom is well coated.
4. Once the oil is hot, carefully place the salmon patties in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
5. While the patties are cooking, prepare the lemon dill sauce by mixing together mayonnaise, lemon juice, dill, and seasoning in a small bowl.
6. Once the patties are cooked, remove them from the skillet and place them on a paper towel to drain excess oil.
7. Serve warm with a drizzle of lemon dill sauce or your choice of dipping sauce.

Nutrition