INGREDIENTS
- 1 pound salmon, cooked, skin removed and flaked into pieces (*see note)
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- ¾ cup minced yellow onion
- ¾ cup minced celery
- ½ cup minced red bell pepper
- 1 clove garlic, minced
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
- ¼ cup minced fresh parsley, plus more for garnish
- 1 cup breadcrumbs
- 2 large eggs, beaten
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- Lemon wedges for serving
INSTRUCTIONS
- Heat 1 tablespoon of the olive oil and butter in a skillet over medium heat. Add onion, red pepper and celery and cook until softened, about 5 minutes. Add garlic and cook an additional minute until fragrant. Remove from heat and set aside.
- Place all ingredients including the sautéed onion mixture in a large bowl and mix until well combined using a spatula.
- Scoop out about 1/3 cup of the mixture and form into patties using your hands. Place patties on a parchment lined baking sheet.
- Add the remaining tablespoon of olive oil and butter to the same skillet over medium heat. Cook the patties in batches for about 4 minutes per side until golden brown.
- Enjoy warm with lemon wedges and additional chopped parsley for garnish.
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