Ingredients:

  • 1 can (14.75 oz) canned salmon, drained
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 large egg, beaten
  • 1/4 cup Panko breadcrumbs
  • 2 tbsp green onions, finely sliced
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 2 tbsp olive oil

Instructions:

  1. Prep the salmon. Drain the canned salmon thoroughly in a colander. Note: Press down with a spoon to get every last drop of liquid out.
  2. Flake the fish. In a large bowl, flake the drained salmon with a fork. Wait until the chunks are small but not a puree.
  3. Fold in seasonings. Add the lemon juice, zest, beaten egg, breadcrumbs, green onions, garlic, salt, pepper, and paprika. Mix gently with a spatula until just combined.
  4. Portion the mix. Divide the mixture into 8 equal portions. Note: Using a cookie scoop helps keep them uniform.
  5. Shape the disks. Gently press each portion into a disk roughly 1/2 inch thick with smooth edges. Avoid squeezing too hard or they'll become dense.
  6. Heat the pan. Pour olive oil into a skillet over medium high heat. Wait until the oil shimmers to ensure the patties don't stick.
  7. Sear the first side. Place patties in the pan, leaving space between them. Cook for 4-5 minutes without moving them until a mahogany colored crust forms.
  8. Flip and finish. Carefully flip the patties. Cook for another 4-5 minutes until the edges are crisp and the center feels firm.