2 cans (5 oz each) canned salmon, drained and flaked

1/2 cup breadcrumbs (or gluten-free breadcrumbs for a gluten-free option)

1/4 cup mayonnaise

1 egg, beaten

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped

1/2 teaspoon garlic powder

Salt and pepper, to taste

2 tablespoons olive oil (for frying)

In a large bowl, combine the flaked salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, parsley, garlic powder, salt, and pepper. Mix until well incorporated.
Shape the mixture into small patties, about 1/4 cup each.
Heat olive oil in a large skillet over medium heat.
Add the patties to the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
Remove the patties from the skillet and drain on a paper towel.
Serve with your favorite dipping sauce or a fresh salad.

If you prefer a spicy kick, add hot sauce or red pepper flakes to the mixture.

Try using different herbs like dill or chives to customize the flavor.

For a healthier option, bake the patties at 375°F (190°C) for 12-15 minutes, flipping halfway.

Gluten-free? Use gluten-free breadcrumbs for a safe alternative.

Store leftovers in the fridge for 2-3 days, reheating in a skillet for the best texture.