I use a combination of canned and fresh cooked salmon. Is you want to save money, you can use all canned salmon (remember to take out the bones) and it will still have the same great taste. If you buy fresh salmon, simply salt and pepper it and bake it in the oven until just cooked: do not worry about cooking it through since you will be cooking it again in the patties.
Using a griddle, I did not need to butter or grease the pan. If you find that the patties are sticking too badly to the pan that you are using, try adding 1/2 Tablespoon of butter to alleviate this.
- 1-1/2 pound Salmon*
- 5 Slices of Bread, cubed (or about 3 cups cubed)
- 3 Eggs
- 1/3 cup Celery, diced
- 1/4 cup Green Onion, diced
- 1/4 cup Onion, diced
- 1/4 cup Parsley, diced
- 1/2 Tablespoon fresh Dill, diced
- 1 teaspoon Salt
- 1 teaspoon Lemon Zest
- 3/4 cup Corn Kernels, fresh not frozen
- 1 ounce Feta, crumbled
- 1 Avocado, cubed
- 1 Tablespoon Green Onion, diced
- 1/2 Tablespoon Parsley, chopped
- 1/4 teaspoon Black Pepper
- 1/2 cup Lemon Garlic Dill Aioli
- Flake salmon into large pieces and add to a mixing bowl. Combine remaining patty ingredients, mixing well, and then let sit 5 minutes. This will allow to the bread to start absorbing moisture and help bind everything together.
- Using 1/3 cup at a time, form the salmon mixture into patties: this should give you ~12 patties total.
- Preheat a griddle or skillet over medium heat**. In batches, cook the patties 5 minutes per side or until slightly golden-brown and heated through.
- To make the topping, mix together the corn, feta, avocado, green onion, parsley, and black pepper.
- Serve salmon patties topped with a dollop of aioli and a spoonful of corn mixture. Enjoy!