Ingredients:

  • 1 lb fresh salmon fillet, skin removed and finely chopped
  • 3/4 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tbsp fresh dill and parsley, finely minced
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 3 tbsp neutral oil (grapeseed or avocado oil)
  • 0.5 cup heavy cream
  • 3 cloves fresh garlic, grated
  • 1 medium organic lemon, juiced and zested
  • 1 tbsp unsalted butter
  • 1 pinch red pepper flakes

Instructions:

  1. Prepare the salmon by removing the skin and finely chopping the fillet into small, uniform flakes.
  2. In a medium mixing bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, fresh herbs, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
  3. Form the mixture into 8 medium-sized patties. Place them on a plate and chill in the refrigerator for 10-15 minutes to allow the binders to set.
  4. Heat the neutral oil in a large non-stick skillet over medium-high heat. Once shimmering, add the patties and sear for 3-4 minutes per side until a deep mahogany crust forms and the interior is cooked through.
  5. Remove the patties from the skillet and set aside. Wipe out excess oil, then add the heavy cream, minced garlic, and red pepper flakes to the pan.
  6. Simmer the sauce for 2-3 minutes until slightly thickened. Whisk in the lemon juice, lemon zest, and unsalted butter until glossy. Serve the sauce immediately over the warm salmon patties.