I love experimenting with canned salmon. Now before you cringe and say "ewwww," hear me out. Salmon patties made with canned salmon are a Southern staple and delicacy. These have a unique flavor profile due to the lemon juice, Dijon mustard, and capers added to the mix! Look for boneless skinless salmon and enjoy experimenting yourself!
If you're not feeding a crowd, or don't want leftovers, feel free to cut the recipe in half.
2 - 14 oz. cans boneless skinless salmon, drained
2 eggs lightly beaten
2 T. finely chopped onions
1 t. minced garlic
1 T. Dijon mustard
4 T. lemon juice
1/2 t. salt
a few grinds black pepper
1 T. dried Italian seasoning
3/4 cup dry bread crumbs
2 t. capers
2 T. vegetable oil
Add salmon to a large bowl, and carefully break up with a fork. Add next 10 ingredients and gently fold together until well combined.
Add vegetable oil to a large cast iron skillet over medium-high heat. Shape salmon into equal sized patties. Place in skillet and let cook 3 - 4 minutes per side until browned and cooked through.
Drain on a paper towel-lined plate and continue with remaining salmon.