Ingredients:
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, lightly beaten
1 lb fresh salmon fillet (or 1 large can, 14 oz, wild-caught salmon, drained and flaked)
1/3 cup breadcrumbs (or almond flour for gluten-free)
1/4 cup crumbled feta cheese
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
1 clove garlic, minced
Zest of 1 lemon
2 tablespoons olive oil (for frying)
For Serving:
Tzatziki sauce or plain Greek yogurt
Lemon wedges
Mixed greens or pita bread (optional)
Directions:
Prepare the Salmon (if using fresh):
Preheat oven to 375°F (190°C). Season salmon with salt and pepper, bake for 12-15 minutes until cooked. Cool and flake.
Mix the Patties:
Combine flaked salmon, breadcrumbs, feta, red onion, parsley, dill, garlic, lemon zest, lemon juice, mustard, salt, and pepper in a bowl. Add the egg and mix until it holds together. Adjust with more breadcrumbs or a splash of water as needed.
Shape and Cook:
Form into 6-8 patties, about 1/2-inch thick. Heat olive oil in a skillet over medium heat. Cook patties 3-4 minutes per side until golden brown.
Serve:
Enjoy warm with tzatziki or Greek yogurt, lemon wedges, and a side of greens or pita.
