Ingredients:

  • 1 can (14.75 oz) canned salmon, drained
  • 1 large egg, beaten
  • 1/2 cup panko breadcrumbs
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh parsley, minced
  • 1 tsp lemon zest
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil
  • 1/2 cup sour cream
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh dill, finely chopped
  • 1 small clove garlic, minced

Instructions:

  1. Drain the salmon thoroughly. Place it in a large bowl and flake it with a fork until there are no large chunks.
  2. Stir in the beaten egg, panko, Dijon mustard, parsley, lemon zest, garlic powder, salt, and pepper. Mix until just combined. Note: Overmixing can make the patties dense.
  3. Form the mixture into 8 equal Salmon Patties, each about 1 inch thick. Press them firmly so they hold together.
  4. Heat the neutral oil in your skillet over medium high heat. Wait until the oil shimmers and almost wisps of smoke appear.
  5. Carefully place the Salmon Patties in the pan.
  6. Sear for 3-4 minutes per side. Do not move them until you see a deep mahogany brown crust forming on the bottom.
  7. Flip carefully and cook for another 3-4 minutes until the edges are crisp and dark.
  8. While they finish cooking, whisk the sour cream, lemon juice, dill, and minced garlic in a small bowl.
  9. Season the sauce with salt and pepper.
  10. Remove the patties from the pan and let them rest for 2 minutes on a paper towel to drain excess oil.