– 1 large egg – 1 (15-ounce) can salmon drained (wild-caught if possible) – 1/2 cup Italian seasoned dry whole wheat bread crumbs – 1/4 cup nonfat plain Greek yogurt or sour cream – 1 1/2 teaspoons Dijon mustard – 1 teaspoon white vinegar or lemon juice – 1 teaspoon onion powder – 1 teaspoon garlic powder – 1/4 teaspoon cayenne pepper – 2 tablespoons finely chopped fresh parsley plus additional for serving – 1–2 tablespoons extra-virgin olive oil
1
Combine the salmon patty ingredients in a bowl and toss to combine. Scoop and shape into 6 equal patties.
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2
Cook the salmon patties on both sides, until deep golden brown in a large cast-iron or similar sturdy-bottomed skillet or frying pan over medium heat.
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3
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