Ingredients
2 tbsp yellow onion, freshly grated
12 oz canned salmon, drained, unsalted
1 large egg
⅓ cup mayonnaise
1 cup pork rinds, crushed, measured after crushing
¾ tsp italian seasoning
1½ tsp sea salt
½ tsp smoked paprika
¼ tsp black pepper
3 tbsp olive oil
Preparation
In a medium bowl, combine all ingredients except olive oil. Mix until just combined, but don’t over mix.
Using the hands, form mixture into 6½-inch thick patties and place on a parchment-lined baking sheet. Patties will feel wet and sticky. Refrigerate for 30 minutes to firm up.
Heat the olive oil in a large skillet over medium heat. Add salmon patties to the skillet without touching each other, and cook for 3 to 4 minutes, until golden brown on the bottom.
Flip patties and cook for another 3 to 4 minutes, until browned on the other side. Serve.
