Salmon Patties

In a large mixing bowl, combine the drained salmon, eggs, mayonnaise, Dijon mustard, lemon zest, salt, and pepper. Use a fork to mix until the texture looks even. Pick out any large bones if you prefer.

Add the breadcrumbs, finely chopped onion, fresh dill, and garlic powder. Stir until everything is evenly combined.

Let the mixture rest at room temperature for 15 minutes. This step is essential because the breadcrumbs need time to absorb the moisture, which helps the patties hold together when you fry them.

Scoop about ¼ cup of the mixture for each patty and shape into discs about 2½ inches wide and ¾ inch thick. You should get about 6 medium patties.

Heat 3 tablespoons of oil in a large 12-inch skillet over medium heat until shimmering.

Add the patties to the skillet without crowding the pan. Cook for 4 minutes on the first side without moving them, then carefully flip and cook 4 more minutes on the second side until deeply golden. Work in batches if your skillet is smaller.

Transfer the cooked patties to a paper towel lined plate. Serve warm with lemon wedges and your favorite sauce.