Servings: 6

1 14- ounce can Wild Alaskan Pink Salmon-used 3 packets chicken of the sea 1 14- ounce can Wild Alaskan Pink Salmon-used 3 packets chicken of the sea
2 egg 2 egg
2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard or any mustard for that matter 2 tablespoons Dijon mustard or any mustard for that matter
1/2 tablespoon Old Bay Seasoning this is a must ½ tablespoon Old Bay Seasoning this is a must
1/4 teaspoon onion powder ¼ teaspoon onion powder
1/2 cup mayonnaise ½ cup mayonnaise
1 cup panko or breadcrumbs 1 cup panko or breadcrumbs
dash of salt and pepper dash of salt and pepper
1/4 cup chopped fresh parsley optional ¼ cup chopped fresh parsley optional

Preheat your oven to 425 degrees. Spray a cookie sheet with nonstick spray or line with parchment.
If cleaning your salmon, open the can and empty contents into a medium bowl. Clean away any skin or bones and transfer the cleaned fillet into a separate medium bowl.
If using already cleaned salmon, just drain away any water and empty the contents into the bowl.
Add the remaining ingredients, leaving the crackers or Parmesan cheese until last.
Divide the mixture as evenly as you can, making five or six balls. Transfer the balls to the cookie sheet and press them down until they are about ½ inch thick. Drizzle with a little olive oil (optional) before baking.
Bake until evenly browned, about 12 and broil for 3 minutes. Flip over in oven at 6 minutes.

Add 1/2 a stalk of celery and 1/4 of onion. Try them with whole grain mustard. Made with fresh salmon and it was pretty good.  Add ½ a stalk of celery and ¼ of onion. Try them with whole grain mustard. Made with fresh salmon and it was pretty good.