Salmon Burgers, just like Tuna Cakes but made with salmon and different ingredients.
15 oz (2-3 cans) salmon
1 lg egg
4 tbsp olive oil, divided
1 tsp Worcestershire sauce
1/4 cup chopped parsley (or 1 tbsp dried)
2 tbsp dried onions
1 tbsp flour (optional, or substitute with coconut, soybean, or almond flour for low-carb)
1 tsp lemon juice
salt and pepper to taste
In a small bowl whisk the egg, half of the olive oil, Worcestershire sauce until smooth.
In a medium bowl lightly toss the salmon with the flour, parsley, onions, lemon juice, salt, and pepper.
Gently fold in the wet mixture in with the salmon mixture.
Scoop the salmon mixture and form into four patties; lightly pack them.
In a large pan, heat remaining olive oil until shimmering. Add the salmon burgers and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side.
Serve the salmon with lemon wedges.