1 pound cooked salmon, flaked (fresh cooked or canned, drained)

1/2 cup breadcrumbs (panko or regular)

1/4 cup finely diced red onion

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

1 teaspoon lemon zest

2 tablespoons lemon juice

1 egg, lightly beaten

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2–3 tablespoons olive oil, for frying

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In a large bowl, combine flaked salmon, breadcrumbs, red onion, parsley, dill, lemon zest, lemon juice, garlic powder, salt, and pepper.

Add the beaten egg and mix gently until the ingredients bind—avoid overmixing. If mixture seems too wet, add a bit more breadcrumbs.

Shape mixture into 8 evenly sized patties (about 3 inches wide and 1/2 inch thick).

Heat olive oil in a large skillet over medium heat.

Add patties to the skillet in a single layer, leaving a little space between each. Cook 3–4 minutes per side, until golden brown and crisp.

Transfer cooked patties to a paper towel-lined plate to drain excess oil.

Serve immediately, with lemon wedges and optional tzatziki or yogurt-dill sauce. Delicious alongside a fresh salad, pita bread, or roasted veggies.