INGREDIENTS

8 ounces canned pink salmon (boneless and skinless) , drained (about 253 grams (roughly ½ pound after draining). I used three (142 gram) cans (that’s the weight before draining).

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4 to 5 tablespoons all-purpose flour (about ¼ to ⅓ cup)

1 large egg , whisked

2 tablespoons mayo

3 tablespoons chopped green onion

1 tablespoon lemon juice

½ teaspoon dried dill (dill weed)

½ teaspoon garlic powder

½ teaspoon freshly ground black pepper

¼ teaspoon ground cayenne pepper

¼ teaspoon salt

¼ cup cornmeal (approximately)

3 tablespoons vegetable or avocado oil (to fry)

Serving Suggestions (optional)

Lemon wedges

Tartar sauce

Dijon mustard

Hot sauce

INSTRUCTIONS

1 – In a medium bowl, mix the drained salmon with flour, egg, mayo, green onion, lemon juice, dill, garlic powder, black pepper, cayenne pepper and salt until well combined.

Note: Start with ¼ cup (4 tablespoons) of flour first and see how everything sticks together before adding more.

2 – Form into patties (I like to use a standard round ice cream scoop or about ¼ cup per salmon cake). Be gentle as they’re delicate before frying.

3 – Spread cornmeal onto a plate and coat salmon patties, gently brushing off excess.

4 – To cook salmon patties, heat oil in a 12-inch cast-iron skillet over medium-low heat.

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5 – Add patties to skillet. Cook patties for 3 minutes on one side.

6 – Flip patties to the other side and continue to cook for another 3 minutes or until golden brown and cooked through.

7 – Serve with lemon, tartar sauce, a dollop of Dijon mustard or hot sauce. Enjoy!

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