Salmon Patties

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  14.8 oz Salmon, Canned, In Water, Drained
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  0.8 tsp Onion powder
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  0.8 tsp Garlic powder
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  1 tsp Old Bay seasoning blend
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tbsp Lemon Juice, Fresh
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  3 tbsp Chives, Fresh
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  2 tbsp Mayonnaise, Regular
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  1 Egg, Whole, Large(44g)
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  0.5 cup Bread Crumbs, Dry, Plain
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  5 tbsp Vegetable oil
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  Lemon Wedges, For Serving (Optional)

Instructions

1. 1Flake the raw salmon into a large bowl, breaking it into small, even pieces with a fork or your hands.
2. 2Add the onion powder, garlic powder, Old Bay seasoning, Dijon mustard, fresh lemon juice, fresh chives, mayonnaise, eggs, and bread crumbs to the bowl. Mix gently with a spatula until just combined—do not overmix, or the patties will be dense. The mixture should hold together when pressed.
3. 3Divide the mixture into 6 equal portions and shape each into a patty roughly ½ inch thick and 3 inches wide. Place on a clean plate.
4. 4Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering and just beginning to smoke lightly.
5. 5Carefully add the patties to the hot skillet in a single layer (work in batches if needed). Cook 4–5 minutes over medium-high heat until the bottom is golden brown and crispy, then flip.
6. 6Cook the second side 4–5 minutes over medium-high heat until golden brown and the internal temperature reaches 145°F when measured with a meat thermometer at the thickest point.
7. 7Transfer the cooked patties to a paper towel–lined plate to cool for 2–3 minutes, then divide evenly into 6 airtight containers while still warm. Refrigerate until ready to reheat.
8. 8To serve, reheat patties in a skillet over medium heat for 2–3 minutes per side until warmed through, or microwave in a covered container for 90–120 seconds. Serve with fresh lemon wedges if desired.