Want to get 4 meals out of one can of salmon? Of course you do!! This salmon patty recipe is one of our favorite ways to a great bang for a buck from one of our cans. This is a totally customizable, super easy and accessible recipe that freezes really well! What more could you want? 

Makes 4 Patties

Ingredients

For Patties

1 can of Wildfish Cannery Smoked Pink Salmon (or, select our Classic Coho if you prefer a little less smokey flavor!)

1 cup of leftover quinoa

1/2 cup of matzo meal

2 eggs

1/4 cup fennel fronds

1 tsp paprika

1/2 tsp celery salt

1 tsp fresh cracked black pepper

Zest of one lemon

Potato buns

For Slaw

Half of one red onion, sliced thinly

Half of a bulb of fennel, sliced thinly

Salt

Freshly cracked black pepper

Juice of one lemon

Technique

Mix all patty ingredients together, except for buns. If it’s too wet, add more matzo meal. Too dry, add a little olive oil or mayo. Form into patties- we got 4 from this recipe. Pop in the freezer to form up for 10-20 minutes while you make your slaw.

Mix all slaw ingredients together and taste for seasoning.

Warm a 1/2 tbsp of canola oil and a 1/2 tbsp of butter in a skillet over medium heat. Toast buns until golden brown. If the skillet is too dry after you take the buns out, add a little more oil and butter and heat until foaming. Gently add a patty and let it go until it’s golden brown and is forming a crust. Repeat for the other side, remembering to be gentle.

Add a little mayo to the bottom bun, top with patty, slaw, and top bun. Devour!

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