Start by flaking the fresh salmon (or canned salmon if you prefer) into small pieces. If you’re using fresh salmon, remove any bones and skin, then break the fish apart with a fork. For canned salmon, just drain the liquid and use the fish as is. The key is to have well-flaked salmon that will hold together when we form the patties.

In a large mixing bowl, combine the flaked salmon, breadcrumbs, egg, finely chopped onion, minced garlic, Dijon mustard, lemon juice, and fresh parsley. Add a pinch of salt and pepper to taste. Mix everything together thoroughly. The mixture should be firm enough to form into patties but not too dry. If it feels too wet, add a little more breadcrumbs to help bind it together.

Now it’s time to shape the patties! Scoop out a small portion of the salmon mixture and form it into a round patty, about 3-4 inches in diameter. Gently press to make sure they hold their shape. If you find the mixture sticking to your hands, try wetting your hands with a bit of water before shaping. This will make the process smoother and easier.

Heat about a tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the skillet, making sure not to overcrowd them. Cook for about 3-4 minutes per side, or until they’re golden brown and crispy. Flip them gently with a spatula to avoid breaking. Once they’re cooked through and crispy on both sides, remove them from the pan and place them on a paper towel-lined plate to drain excess oil.

These salmon patties are best enjoyed hot! Serve them as-is or pair them with a dipping sauce like tartar sauce, a squeeze of lemon, or a tangy aioli. They also make a fantastic side dish or a main course alongside rice, mashed potatoes, or a fresh salad.