Step 1: Prep the salmon

Start by draining the canned salmon well. This is important to avoid excess moisture, which can make the patties fall apart. Once drained, place the salmon in a large bowl and use a fork to mash it. Don’t forget to remove any visible bones (though they’re edible, some people prefer the texture without them).

Step 2: Mix it up

To the salmon, add the beaten egg, mustard powder, lemon zest, lemon juice, parsley, green onions, salt, and pepper. Gently mix everything together until well combined. You’re aiming for a mixture that holds together but isn’t overly wet.

Tip: If the mixture feels too dry, add a teaspoon of olive oil. If it’s too wet, a sprinkle of breadcrumbs or almond flour can help.

Step 3: Shape the patties

Divide the mixture into four equal portions and form them into patties about ½-inch thick. Try to keep them uniform in size so they cook evenly.

Step 4: Choose your cooking method

• To shallow fry: Heat olive oil in a non-stick pan over medium-low heat. Once the oil is shimmering, add the patties and cook for 3-4 minutes on each side until golden brown and heated through.
• To bake: Preheat your oven to 375°F. Place the patties on a parchment-lined sheet pan and bake for 10-15 minutes, flipping them halfway through. This method is great if you’re looking for a lighter option!