Ingredients

The following ingredients have 4 Servings
  • 2 (6 oz) cans salmon (skinless and boneless)
  • 2 large eggs
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons minced fresh garlic
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup chopped parsley
  • 1/4 cup olive oil (for frying)

Instruction

  • Preheat your oven to the "keep warm" setting.
  • Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
  • Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
  • Mix in the chopped parsley.
  • Heat the olive oil over medium heat in a large 12-inch nonstick skillet, for about 3 minutes.
  • Using an ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture into the scoop, then release it into the skillet and gently flatten.
  • Cook until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep warm while you cook the second batch.