Ingredients:

  • 14.75 oz canned salmon, drained
  • 1/2 cup breadcrumbs
  • 1 large egg, beaten
  • 1/4 cup yellow onion, finely minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp Old Bay seasoning
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil

Instructions:

  1. Place the drained salmon in a medium mixing bowl and use a fork to break up any large chunks, leaving some small pieces for texture.
  2. Add the beaten egg, breadcrumbs, minced onion, parsley, lemon juice, Dijon mustard, salt, black pepper, and Old Bay seasoning to the bowl.
  3. Stir with a spatula until just combined. If the mixture feels too dry, stir in one tablespoon of the reserved salmon liquid.
  4. Divide the mixture into 6 equal portions (roughly 1/4 cup each) and shape each into a disk about 1 inch thick. Lightly oil palms to prevent sticking.
  5. Heat a non-stick skillet or cast iron pan over medium heat. Add the olive oil and butter, heating until the butter foam subsides and it smells nutty.
  6. Carefully place the patties in the pan, leaving space between them to avoid steaming.
  7. Sear for 4–5 minutes per side, flipping only when the bottom has reached a deep mahogany-brown color and releases easily from the pan.