Ingredients:

  • 14.75 oz (418g) canned salmon, drained well
  • 1 large (50g) egg, lightly beaten
  • 1/2 cup (60g) panko breadcrumbs
  • 2 tbsp (15g) fresh parsley, finely chopped
  • 1 tbsp (10g) Dijon mustard
  • 1 tsp (5g) Worcestershire sauce
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) neutral oil
  • 1 tbsp (14g) unsalted butter
  • 1/2 cup (115g) mayonnaise
  • 1 tbsp (15g) capers, drained and minced
  • 1 tbsp (15g) cornichons, finely minced
  • 1 tsp (5g) fresh lemon juice
  • 1 tsp (5g) fresh dill, chopped
  • 1g salt and pepper

Instructions:

  1. Place the drained salmon on paper towels and press firmly to remove any remaining liquid; flake the fish with a fork in a mixing bowl.
  2. Stir in the beaten egg, Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper until evenly distributed.
  3. Gently fold in the panko breadcrumbs and chopped parsley until just combined.
  4. Divide the mixture into 6 equal portions and gently shape them into discs about 1 inch thick.
  5. Place a cast iron skillet over medium heat. Add the oil and butter, swirling until the butter is melted and foaming.
  6. Place patties in the pan and sear until a mahogany-colored crust forms on both sides.
  7. Prepare the tartar sauce by whisking together mayonnaise, minced capers, minced cornichons, lemon juice, chopped dill, salt, and pepper in a small bowl.