Ingredients
Scale
- 1 tbsp. lemon or lime juice
- 1½ tsp. dijon mustard, divided
- ½ tsp. chicken bouillon
- ½ c. celery, diced and sauteed
- 1 1/2 tsp. salt
- 2 6 oz. cans boneless skinless pink salmon
- 1 large egg, lightly beaten
- 1 c. panko breadcrumbs
- 1 large onion, diced and sautéed
Instructions
- Mix all ingredients except panko breadcrumbs and half of the dijon mustard in a medium bowl.
- Once thoroughly mixed, fold in panko bread crumbs.
- Refrigerate for 15 minutes for easy handling or you can begin shaping into patties for frying. It's up to you!
- Once mixture has been refrigerated, make patties with your hands.
- Heat medium-sized skillet to medium heat.
- Add 4–6 tablespoons of cooking oil to pan.
- Lightly pan fry several patties at once. About 4 patties at once.
- Once patties are golden brown, flip to the other side and continue frying until golden brown.
- Drain salmon patties on paper towels.
- Repeat for every patty.
- Serve immediately.
Notes
Dip patties in remaining dijon mustard.
Nutrition
- Serving Size: 1 grams
- Calories: 129
- Sugar: 2
- Sodium: 1086
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 10
- Cholesterol: 40