Adapted from Tasty Kitchen
3 cans of wild Alaskan salmon - skinless & boneless
1/4 C onion chopped
2 garlic cloves, minced
2 T dried parsley or 1/4 C fresh parsley
1 1/4 C bread crumbs, I use Udi's
3 dashes red pepper flakes
4 T mayo
1 T dijon mustard
Mix all ingredients in a bowl and shape into 2 inch patties. Place on a cookie sheet and cover with syran wrap then put in the refrigerator to chill for 20 min. This helps the patties keep their form.
Heat a skillet to medium-medium high heat. I spray my skillet with Pam but you can also use olive oil if you prefer. Cook the patties on each side for about 3-5 minutes or until browned.