Ingredients:

  • 75 oz can Pink or Red Salmon, drained well and deboned/skinned
  • 2 large Eggs, lightly beaten
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Red Onion, finely minced
  • 1/4 cup packed Fresh Parsley, finely chopped
  • 1 teaspoon Fresh Lemon Zest
  • 1 tablespoon Dijon Mustard
  • 1/2 teaspoon Salt (or to taste)
  • Freshly Ground Black Pepper (to taste)
  • 3 tablespoons Neutral Cooking Oil (Canola or Vegetable)
  • For the Aioli: 1/2 cup Mayonnaise
  • For the Aioli: 1 tablespoon Fresh Lemon Juice
  • For the Aioli: 1 tablespoon Fresh Dill, finely chopped
  • For the Aioli: 1/4 teaspoon Garlic Powder

Instructions:

  1. Prepare the Salmon: Open the canned salmon. Using a fork, carefully pick through and remove any visible bones or skin pieces. Place the drained salmon flesh into the large mixing bowl. Gently flake the fish until it’s broken down, but leave some small chunks for texture.
  2. Combine Wet Ingredients: Add the beaten eggs, Dijon mustard, and lemon zest to the flaked salmon. Mix lightly until just combined.
  3. Add Dry & Flavour: Incorporate the minced red onion, fresh parsley, and panko breadcrumbs. Season generously with salt and pepper. Mix gently—overmixing leads to tough patties!
  4. Chill for Structure: Cover the bowl and refrigerate the mixture for a minimum of 20 minutes. This crucial step allows the breadcrumbs to hydrate and the mixture to firm up, preventing crumbling during cooking.
  5. Shape the Patties: Remove the mixture from the fridge. Divide it into 8 equal portions. Lightly flatten and shape each portion into a uniform patty, about 3/4 inch thick.
  6. Prepare the Aioli (While Chilling/Resting): In a small bowl, whisk together the mayonnaise, lemon juice, chopped dill, and garlic powder until smooth. Taste and adjust seasoning.
  7. Pan-Fry: Heat the neutral oil in a large non-stick skillet or cast-iron pan over medium heat until shimmering.
  8. Cook: Carefully place the salmon patties in the hot oil, ensuring not to overcrowd the pan. Cook for 5–6 minutes per side until beautifully golden brown and heated through.
  9. Drain and Serve: Transfer the cooked patties to a plate lined with a paper towel to absorb excess oil. Serve immediately with a generous dollop of the lemon-dill aioli.