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Ingredients 1 (14.75 oz) can of wild-caught salmon, drained and flaked (skinless & boneless preferred) 1/3 cup finely chopped red onion (or shallots for a milder flavor) 1/3 cup finely chopped green bell pepper (optional for color and crunch) 1 large egg 1/4 cup plain whole wheat breadcrumbs or oat flour for a gluten-free option 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon Old Bay seasoning (or Cajun seasoning for heat) 2 tablespoons chopped fresh parsley (or 1 tsp dried) Salt and black pepper, to taste 2 tablespoons olive oil (for pan frying) Instructions Step 1: Prep the Mixture In a large bowl, add the flaked salmon. Add the chopped onions, bell pepper, breadcrumbs, egg, Dijon mustard, lemon juice, garlic powder, onion powder, Old Bay seasoning, and parsley. Use a fork or clean hands to mix the ingredients thoroughly. If the mixture feels too wet, add a tablespoon more breadcrumbs. If too dry, add a splash of lemon juice or another egg white. Step 2: Form Patties Shape the mixture into 6 to 8 equal-sized patties, about ½ inch thick. Place them on a plate and refrigerate for 10–15 minutes. This helps them hold together during cooking. Step 3: Pan Fry Heat the olive oil in a large non-stick skillet over medium heat. Once hot, add patties (don’t overcrowd the pan). Cook for 3 to 4 minutes per side or until golden brown and crispy. Step 4: Serve Serve warm with a wedge of lemon, a side of sautéed cabbage or roasted sweet potatoes. Drizzle with homemade Greek yogurt sauce or hot sauce for extra zing.