- 2 (14.75-oz.) cans pink salmon
- 1/2 cup finely chopped yellow onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 large eggs, lightly beaten
- 1/2 cup unsalted matzo meal
- 3/4 cup olive oil
- Kosher salt (optional)
- Mixed baby salad greens
- Lemon-Dill Sauce
- Thin Potato Kugel (optional)
How to Make It
Drain salmon, remove skin and bones, and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. (Batter will be wet.)
Shape salmon mixture into 14 (1-inch-thick, 2-inch-wide) patties.
Cook, in 2 batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and crispy. Drain on a paper towel-lined wire rack. Sprinkle with kosher salt, if desired. Serve immediately over mixed baby salad greens with Lemon-Dill Sauce and, if desired, Thin Potato Kugel.
To Make Ahead: Prepare recipe as directed through Step Place patties in a lightly greased aluminum foil-lined pan. Cover and chill 24 hours. Let stand at room temperature 10 minutes. Proceed with recipe as directed.