Ingredients
Method
- Prepare salmon: Dice the salmon into 1/2-inch pieces. Place half of the salmon pieces into a blender or food processer. Set the other half aside in a large bowl.
- Create salmon paste: To the blender or food processor, add the onions, garlic, dill, dijon mustard, mayonnaise, lemon juice, and cayenne pepper (optional). Pulse until the ingredients form a paste. Transfer the salmon paste to the bowl with the salmon pieces.
- Add remaining ingredients: To the bowl, add the bell pepper, celery, egg, salt, and pepper. Mix until all the ingredients are combined.
- Refrigerate: Cover the bowl and refrigerate for 1 hour. This allows the flavors to meld and the salmon mixture will be easier to form into patties.
- Form patties: Heat a large pan on medium-high heat. Remove the salmon mixture from the refrigerator. Lay a sheet of wax paper on the table or use a greased tray. Using your hands, form the salmon mixture into 8 equal size patties and place them on the wax paper or tray.
- Cook patties: Add the oil to the pan. Using a spatula, transfer 4 patties to the pan. Cook for about 3 minutes, then flip them over and cook for another 3 minutes. Transfer the patties to a plate or serving dish. Add the remaining 4 patties to the pan, adding more oil if needed.
- Serve: Serve 1 to 2 patties on a plate with your favorite toppings, such as fresh squeezed lemon juice, sliced avocado, tartar sauce, or hot sauce.
Notes
To freeze: Form the patties, place the uncooked patties on a tray lined with wax paper, and freeze for a few hours. Transfer the frozen patties to a freezer safe container and store in the freezer. When ready to use, remove the patties from the freezer and cook according to the instructions above.