Directions

1. You can begin with either fresh wild salmon or canned wild salmon. If using fresh, grill or bake until cooked throughout.
2. In a large bowl add all ingredients, stir well to combine
3. Form medium size patties and place on slightly greased cookie sheet (I just poured a scant drop of olive oil onto a paper towel and rubbed the paper towel over the cookie sheet
4. Bake in 375 oven for 25 minutes
5. Top with salsa verde or jar salsa or I made a pickled jalapeno tarter sauce… simply chop store bought pickled jalapenos and stir together with 1 tbsp greek yogurt and 1 tbsp vegenaise, thin slightly with juice from the jalapenos.
6. These store very well in an airtight glass container layered with parchment paper for 4-5 days. Simply pop in the oven for a bit to reheat