2 tablespoons chopped fresh dill or 1 ½ teaspoons dried dill
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
2 tablespoons olive oil or as needed
Directions :
Zest the lemon and juice 1 tablespoon of lemon juice. Cut the remaining lemon into wedges for serving.
In a small skillet, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes. Cool.
In a large bowl combine drained salmon, ½ cup breadcrumbs, old bay seasoning, eggs, 1 teaspoon lemon zest, 1 tablespoon lemon juice, cooled onions, dill, and parsley. Mix well.
Refrigerate mixture 15 minutes. Remove from fridge and form salmon mixture into 8 patties.
Place the remaining ½ cup breadcrumbs in a shallow dish. Dip the salmon patties into the breadcrumbs and gently press to adhere. Place in a refrigerator for at least 20 minutes or up to 1 hour (this helps them to hold their shape).
Heat olive oil in a large skillet or cast iron pan over medium heat. Add salmon patties and cook until golden, about 3-4 minutes on each side. Cook in batches if necessary.
Serve with tartar sauce and additional herbs if desired.
