Ingredients:

  • 1 (14.75 oz / 418 g) can pink salmon, drained well
  • 1/2 cup (30 g) Panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp (30 g) mayonnaise
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (2 g) lemon zest
  • 2 tbsp (8 g) fresh parsley, finely chopped
  • 1/2 tsp (3 g) garlic powder
  • 1/4 tsp (1.5 g) salt
  • 1/4 tsp (1 g) black pepper
  • 1/2 cup (115 g) mayonnaise
  • 1 tbsp (15 g) capers, minced
  • 1 tsp (5 ml) lemon juice
  • 1 tbsp (3 g) fresh dill, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, flake the drained salmon with a fork until no large chunks remain.
  3. Stir in the Panko, beaten egg, mayonnaise, lemon juice, zest, parsley, garlic powder, salt, and pepper. Mix until just combined.
  4. Divide the mixture into 4 equal portions and gently shape them into disks about 1-inch thick.
  5. Place the patties on the prepared baking sheet, leaving 2 inches of space between each.
  6. Bake for 12–15 minutes until the edges are a deep mahogany-gold and the tops feel firm to a light touch.
  7. Prepare the tartar sauce by mixing the mayonnaise, minced capers, lemon juice, and chopped dill in a small bowl.