Ingredients

The following ingredients have 8 Servings
  • 15 oz. canned salmon
  • 1/2 cup plain breadcrumbs
  • 1 egg
  • 1/4 cup red onion (finely diced)
  • 1 jalapeño pepper (ribs and seeds removed, minced)
  • 1/2 cup frozen corn (or fresh)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil (for frying (plus more if needed))
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice ((from about 1 lemon))
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instruction

  • Place salmon in a medium sized bowl, reserving the liquid. Flake apart with a fork and remove any large pieces of bone and/or skin, if you prefer (I personally leave the skin in and remove large bones, but both are completely edible).
  • Add bread crumbs (1/2 cup), egg, minced red onion (1/4 cup), minced jalapeño, frozen corn (1/2 cup), paprika (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Stir well with a spoon or use your hands to mix it thoroughly, adding the liquid from the can gradually until desired texture is reached (I usually add all of it). The mixture should clump together easily.
  • Form 8 small patties with your hands, rounding them out on the edges and flattening them as you go to about 1/2 inch thickness. (Tip: I used a large disher scoop to measure out each patty before forming them so they would all be the same size.)
  • Heat the 2 tablespoons of olive oil in a large (12-inch) skillet. (I prefer nonstick for this recipe, but cast iron also works great). Add four of the patties to the skillet and cook for 2 minutes, until browned. Flip carefully, and press down with the back of the spatula to flatten the patties a bit. Cook for another 2 minutes, or until browned on the other side. Transfer to a paper towel, then repeat with the remaining four patties.
  • Meanwhile, if making the creamy lemon sauce, combine the sour cream (1/2 cup), lemon juice (1 tablespoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon).
  • Serve hot with the creamy lemon sauce, if desired. You can eat these on a bun like a burger, on the side of a salad, in pita pockets, or on their own!