Ingredients:

  • 14.75 oz canned pink salmon, well-drained and flaked
  • 0.5 cup Panko breadcrumbs
  • 2 large eggs, lightly beaten
  • 2 tbsp plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 0.25 cup green onions, finely sliced
  • 0.25 cup red bell pepper, finely minced
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh lemon juice
  • 0.5 tsp garlic powder
  • 2 tbsp avocado oil

Instructions:

  1. Drain the canned salmon thoroughly using a fine-mesh strainer, pressing to remove all excess moisture. In a large bowl, whisk together the eggs, Greek yogurt, mustard, lemon juice, Old Bay, and garlic powder. Fold in the minced bell peppers and green onions.
  2. Gently flake the drained salmon into the mixture, keeping some chunks for texture. Fold in the Panko breadcrumbs last. Divide the mixture into 8 equal portions and shape into 1-inch thick discs.
  3. Place patties on a parchment-lined plate and refrigerate for 20 minutes to allow the binders to set.
  4. Heat avocado oil in a non-stick or cast iron skillet over medium-high heat. Once shimmering, sear the patties for 3-4 minutes per side until a mahogany-colored crust forms and the interior is heated through.