Ingredients:

  • 1 can (14.75 oz / 418g) pink salmon, drained
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) Panko breadcrumbs
  • 2 tbsp (30g) mayonnaise
  • 1 tsp (5g) Dijon mustard
  • 1/4 cup (15g) fresh parsley, finely chopped
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30g) unsalted butter
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Flake the drained salmon. Use a fork in a large bowl to break up the meat, but stop before it becomes a puree. Note: Keeping some chunks provides a better mouthfeel.
  2. Mix the liquids. Fold in the lightly beaten egg, mayonnaise, Dijon mustard, and lemon juice. Stir until the salmon is evenly coated.
  3. Add the aromatics. Stir in the chopped parsley, sliced green onions, minced garlic, smoked paprika, salt, and black pepper.
  4. Incorporate the Panko. Gently fold in the breadcrumbs until just combined. Note: Do not overwork the mixture or the patties will become tough.
  5. Shape the patties. Divide the mixture into 8 equal portions. Form them into discs about 1 inch thick, pressing the tops and bottoms to create a flat surface.
  6. Prep the pan. Heat the butter and olive oil in a cast iron skillet or non stick pan over medium high heat. Wait until the butter stops foaming and begins to sizzle.
  7. Sear the first side. Carefully place the patties in the pan. Cook for 3–4 minutes until a deep mahogany crust forms.
  8. Flip and finish. Carefully flip each patty and sear for another 3–4 minutes. You're looking for that same deep golden brown color.
  9. Rest the patties. Remove them from the pan and let them sit on paper towels for 2 minutes. Note: This allows the internal proteins to set so they don't break when you plate them.