1tablespoonfresh dillchopped (optional but recommended)
2tablespoonolive oilfor frying
Drain the salmon and add it to a medium prep bowl. If your salmon isn't boneless/skinless, pick those pieces out. Flake the salmon with a fork.
Add the remaining ingredients (except for the olive oil) to the bowl and mix together gently.
Form into 6 patties that are about 1/2" thick.
Add the olive oil to a skillet over medium heat. Let the pan heat up for a few minutes, then fry the patties in two batches for about 3-4 minutes/side or until they're lightly browned on both sides. Add a splash more oil to the pan for the second batch if needed.
Serve warm. I love to serve these with tzatziki or remoulade sauce (or any garlicky mayo/aioli will work!) along with lemon wedges.
You can use cooked fresh salmon vs. canned salmon if you prefer (just pop a piece in the oven or use up leftover cooked salmon). As far as canned salmon goes, I prefer sockeye salmon as it has better color and flavor, in my opinion, but it can be harder to find. Pink salmon is easily available and will work for this recipe.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.