Ingredients:
1 (14 oz) can double Q salmon, skin and bones removed
2 large eggs
Breadcrumbs, plus extra for coating
1 tablespoon Dijon mustard
Fresh herbs (parsley and dill work best)
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste
Instructions:
In a medium bowl, flake the salmon after removing the skin and bones.
Stir in the eggs, Dijon mustard, finely chopped fresh herbs, lemon juice, onion powder, garlic powder, salt, and pepper.
Mix in breadcrumbs gradually until the mixture holds together well.
Shape into patties about 1 inch thick.
Lightly coat each patty with additional breadcrumbs.
Pan-fry in oil over medium heat until golden brown and perfectly crispy on the outside.
Serve hot—delicious on a bed of sliced cabbage or alongside a fresh slaw, if you like.
Enjoy your delightfully “bougie” salmon cakes!