The Best Salmon Patties Recipe

Drain the canned salmon well and place it into a large mixing bowl, breaking up the larger pieces. 15 ounces canned salmon

Add the shallot, garlic, egg, Dijon mustard, lemon juice, lemon zest, dill, salt, pepper and smoked paprika. Mix until all the ingredients are combined evenly. 1 finely diced shallot, 2 cloves garlic, 1 large egg, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon dried dill, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika

Pour in the panko bread crumbs until just mixed in. Cover the bowl and refrigerate for 30 minutes. 1/2 cup panko breadcrumbs

While the salmon chills, make the sauce by combining the mayonnaise, hot sauce and salt. Taste test and adjust the salt and hot sauce as necessary. Cover and refrigerate until ready to use. 1/2 cup mayonnaise, 1 tablespoon hot sauce, Pinch of salt

Give the salmon mixture a good mix and with a large cookie scoop, divide into 6 even balls. Flatten and form into patties.

Heat a large skillet over medium and coat with olive oil. Cook the salmon cakes for 3-4 minutes per side, until a nice golden crust forms. Fry in batches if needed to prevent overcrowding. 2-3 tablespoons olive oil for cooking

Plate and serve while warm, with a drizzle of spicy mayo and some fresh chopped chives. Add some lemon wedges on the side if desired. Chopped fresh chives