Ingredients:

  • 14.75 oz canned pink salmon, drained and flaked
  • 1 large egg, lightly beaten
  • 0.5 cup panko breadcrumbs
  • 2 tbsp Greek yogurt
  • 1 tsp Worcestershire sauce
  • 0.25 cup red bell pepper, finely minced
  • 3 green onions, thinly sliced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Dijon mustard
  • 0.5 tsp Old Bay seasoning
  • 0.25 tsp sea salt
  • 0.25 tsp black pepper
  • 2 tbsp neutral oil for frying

Instructions:

  1. Drain the canned salmon thoroughly using a fine-mesh strainer. Transfer to a mixing bowl and flake with a fork into small chunks.
  2. Add the minced bell pepper, sliced green onions, parsley, mustard, Worcestershire sauce, and spices to the salmon. Fold gently.
  3. In a separate small bowl, whisk the egg and Greek yogurt together, then pour over the salmon mixture along with the Panko breadcrumbs. Mix until just combined.
  4. Shape the mixture into 8 medium patties. For best results, chill the patties in the refrigerator for 20 minutes to set the bind.
  5. Heat 2 tablespoons of neutral oil in a large non-stick or cast-iron skillet over medium-high heat. Fry patties for 4-5 minutes per side until golden brown and crispy.