Ingredients:

  • 29.5 oz canned salmon (2 cans, 14.75 oz each), drained and flaked
  • 60g saltine crackers (approx. 1/2 cup), finely crushed
  • 2 large eggs, lightly beaten
  • 2 tbsp mayonnaise
  • 30g celery, finely minced (approx. 1/4 cup)
  • 30g red onion, finely minced (approx. 1/4 cup)
  • 10g fresh dill or parsley, minced (approx. 2 tbsp)
  • 15ml Dijon mustard (approx. 1 tbsp)
  • 5ml lemon juice (approx. 1 tsp)
  • 1 tsp Old Bay seasoning
  • 2 tbsp vegetable oil for frying (accounted for in nutrition via absorption)

Instructions:

  1. Drain the liquid thoroughly from the canned salmon. Remove any large bones or skin if desired. Place the salmon in a large mixing bowl and flake gently with a fork, leaving some chunks for texture.
  2. In the bowl with the salmon, add the whisked eggs, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, minced celery, red onion, and fresh herbs.
  3. Sprinkle the finely crushed cracker crumbs over the mixture. Fold gently until just combined. Let the mixture rest for 5 minutes to allow the crumbs to hydrate and bind the ingredients.
  4. Divide the mixture into 8 equal portions. Form into 1-inch thick disks. For best results, chill the formed patties in the refrigerator for 20 minutes to prevent crumbling during cooking.
  5. Heat oil in a heavy-bottomed skillet over medium-high heat. Fry the patties for 4-5 minutes per side until a deep mahogany crust forms and the interior is heated through. Transfer to a wire rack to maintain crispness.