Ingredients:

  • 12 oz (340g) canned wild Alaskan salmon, drained well
  • 1/4 cup (30g) finely diced red onion
  • 1/4 cup (15g) finely chopped fresh parsley
  • 1 large egg, lightly beaten
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/4 cup (30g) almond flour (or breadcrumbs if preferred)
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: A pinch of red pepper flakes for a bit of kick
  • Lemon wedges (for serving)
  • Tartar sauce or Greek yogurt (for serving)

Instructions:

  1. In a large bowl, flake the drained salmon with a fork. Ensure there are no rogue bones or scales hiding!
  2. Add the diced red onion, chopped parsley, beaten egg, lemon juice, almond flour (or breadcrumbs), salt, pepper, and red pepper flakes (if using) to the flaked salmon.
  3. Gently mix all ingredients until just combined. Be careful not to overmix; you want to keep the salmon slightly textured.
  4. Cover the bowl and refrigerate for at least 15 minutes. This helps the patties hold their shape.
  5. Divide the salmon mixture into 4 equal portions. Gently shape each portion into a patty about 1 inch thick.
  6. Heat olive oil in a non-stick skillet over medium heat. Once hot, carefully place the salmon patties in the skillet.
  7. Cook for 5-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  8. Remove the patties from the skillet and serve immediately with lemon wedges and your choice of sauce.