• 12 ounces drained canned (or vacuum packed) wild caught salmon
  • 2 tablespoons finely chopped yellow onion
  • 1 clove garlic, finely minced
  • 1 egg, beaten
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra virgin olive oil
4 Servings
Servings 4 Patties


  • In a medium bowl, mix together the salmon, onion, garlic, egg, and mustard, then form into 4 patties.
  • In a large skillet over medium heat, heat the oil until it shimmers. Add the patties, being careful that they don't touch one another. Cook for about 3 minutes per side until lightly browned.
  • Serve over bed of cauliflower rice or cabbage slaw.