Ingredients:

  • 1 can (14.75 oz / 418g) canned salmon, drained
  • 1 large egg, beaten
  • 1/2 cup (60g) breadcrumbs
  • 1/4 cup (60ml) mayonnaise
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) lemon juice
  • 2 stalks (20g) green onions, finely sliced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30g) unsalted butter
  • 1 tbsp (15ml) vegetable oil

Instructions:

  1. In a large bowl, combine the drained salmon, beaten egg, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, green onions, salt, and pepper. Use a fork to flake the salmon and mix until combined, ensuring some visible chunks of fish remain.
  2. Divide the mixture into 8 equal portions. Gently roll each into a ball and press down to form a disc about 1 inch thick, smoothing the edges.
  3. Heat the butter and oil over medium-high heat until the butter foams and sizzles. Place the patties in the pan and cook for 3–5 minutes per side until a deep mahogany-colored crust forms.