Servings: 4
Ingredients:
- 1 can (14.75 oz) pink salmon, drained and bones removed
- 1 large egg
- ½ cup breadcrumbs or crushed crackers
- ¼ cup finely chopped onion
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2–3 tablespoons vegetable oil, for frying
Instructions:
- Prepare the salmon: Drain the salmon well and place it in a large bowl. Flake it with a fork.
- Mix: Add the egg, breadcrumbs, onion, mayonnaise, mustard, garlic powder, salt, pepper, and parsley. Mix until well combined.
- Shape: Form the mixture into 6–8 evenly sized patties. If the mixture feels too soft, add a little more breadcrumbs.
- Heat the oil: Heat the vegetable oil in a large skillet over medium heat.
- Fry: Carefully place the patties in the skillet. Cook for about 4–5 minutes per side, until golden brown and crispy.
- Drain: Transfer to a paper towel-lined plate to remove excess oil.
- Serve: Enjoy hot with lemon wedges, tartar sauce, mashed potatoes, or your favorite side dish.
Tip: For that classic old-fashioned flavor, use crushed saltine crackers instead of breadcrumbs. 
