Makes Approx 9 – 3 oz Patties
4 – 6 oz cans (24 oz) canned Salmon, drained
1/4 c GSPW Allium Mayonnaise
2 Tablespoons fresh chopped Dill
2 Tablespoons fresh chopped Parsley
2 Tablespoons fresh chopped Green Onion or Chives
2 ea Lemons, zested
1 small Jalapeno, diced
1/4 cup diced Red Bell Pepper (about 1/2 medium bell pepper)
1/2 teaspoon Salt
2 ea Eggs
Avocado Oil – as needed
In a medium mixing bowl, break apart drained salmon into smaller pieces. Add in the herbs, lemon zest, jalapeno, red bell pepper, mayonnaise, salt and eggs. Using your hand or a fork, mix until all ingredients are fully incorporated.
Portion out salmon into approximately 3 oz balls. This can be done using a ice cream scoop and scale, or just by hand. Once you have the salmon mixture portioned, form it into 1/2″ thick patties. You can refrigerate them this way with parchment or wax paper in between layers, if you want to cook them at another time.
Heat a 10″ skillet to medium high heat. Add avocado oil to cover the bottom and wait until avocado oil heats up to add your patties. Working in batches, cook each patty until it’s a nice golden brown on each side. Make sure it has a nice color on the first side before flipping. This will make it easier to hold together when flipping.
In the picture above, we served our patties with GSPW Creamy Dill Ranch and Red Beet Slaw with Horseradish.
Note: If you don’t have fresh herbs, you can always substitute dried ones. Just use about 2 teaspoons of each for the recipe above.