Ingredients:

  • 14.75 oz canned wild-caught pink salmon, drained
  • 1 large egg, lightly beaten
  • 1 cup saltine crackers, finely crushed
  • 1/4 cup white onion, minced
  • 1/4 cup green bell pepper, finely diced
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 4 tbsp avocado oil, for frying
  • 2 tbsp fine yellow cornmeal (optional, for dredging)

Instructions:

  1. Drain the liquid from the canned salmon. Flake the fish into a large mixing bowl, mashing any small bones with a fork until they disappear into the meat. Note: These bones are soft and full of calcium.
  2. Add the 1/4 cup minced onion, 1/4 cup green bell pepper, 1 cup crushed saltines, and the beaten egg to the bowl. Note: Mincing finely prevents the patties from crumbling.
  3. Stir in the 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp zest, 1 tbsp parsley, 1 tsp Old Bay, and 1/2 tsp garlic powder.
  4. Fold the mixture gently until combined. Wait 10 minutes for the 'Hydration Rest' to allow the crackers to bond with the egg.
  5. Shape the mixture into 8 uniform patties, about 3/4 inch thick. Ensure they are even for consistent cooking.
  6. If you want extra crunch, lightly dredge the exterior of each patty in the 2 tbsp of fine yellow cornmeal.
  7. Heat 4 tbsp of avocado oil in your skillet over medium high heat until it shimmers and swirls easily.
  8. Carefully place 4 patties in the pan. Fry for 4-5 minutes until the edges look dark gold and firm.
  9. Flip the patties gently and cook the other side for another 4-5 minutes until they sound hollow when tapped.
  10. Transfer the finished patties to a wire rack to cool slightly while you finish the remaining batch. > Chef's Tip: If you have 10 extra minutes, put the shaped patties in the fridge before frying. The cold helps the fats in the egg solidify, making them much easier to handle in the hot pan.