Ingredients:

  • 14.7 oz canned salmon, drained and boneless
  • 1/4 cup celery, finely minced
  • 2 green onions, thinly sliced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 large egg, beaten
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tbsp olive oil for pan-frying

Instructions:

  1. Drain the salmon. Use a fine mesh sieve and press down with a spoon to remove all the liquid. Note: This ensures your patties stay together and don't steam in the pan.
  2. Flake the fish. In a large mixing bowl, use a fork to break the salmon apart. Look for chunks about the size of a nickel to maintain a meaty texture.
  3. Aromatize the base. Add the celery, green onions, dill, lemon juice, zest, Dijon, garlic powder, and cayenne. Breathe in the sharp, fresh scent of the dill and lemon as they combine.
  4. Integrate the binders. Pour in the beaten egg, Panko, and Greek yogurt. Gently fold with a spatula until the white streaks of yogurt disappear. Do not mash.
  5. Shape the cakes. Divide the mixture and form 8 medium sized patties. They should feel moist but hold their shape when pressed between your palms.
  6. The Chill Phase. Place the patties on a plate and refrigerate for 15 minutes. Note: This is the most important step for structural integrity.
  7. Heat the oil. For pan frying, add olive oil to the skillet over medium high heat. Wait for the oil to shimmer and dance across the pan before adding the fish.
  8. The Sear. Carefully place the patties in the pan. Listen for a steady, rhythmic sizzle—not a violent popping. Fry for 4-5 minutes per side.
  9. The Flip. Once a deep golden crust forms, use your spatula to gently turn them. The bottom should sound hollow when tapped lightly with a fork.
  10. Final Doneness. Cook the second side for 4 minutes. The aroma will change from raw fish to a toasted, nutty scent as the Panko browns. If you choose to bake them, preheat your oven to 400°F (200°C) and line a tray with parchment. Place the patties down and bake for 15 minutes, flipping them halfway through. You won't get the same deep fry shimmer, but you'll get a beautiful, even golden hue that is just as satisfying. Homemade Popeyes Fried Chicken Recipe Better Than Takeout — Craving Popeyes fried chicken This copycat recipe brings that crispy Cajun fl...Glazed Salmon with Ginger Chili Sauce: Quick, Sticky, and Ready in 25 Mins. — This Glazed Salmon with Ginger Chili Sauce is your new favorite Easy Midweek ...Best Potato and Cheese Pierogi Recipe Tender Dough — Master the art of making homemade pierogi This foolproof recipe delivers tend... $img_2$