Instructions

• Open and drain both cans of salmon in a colander set in the sink; transfer the drained salmon to a mixing bowl and use a fork to flake it into small pieces.
• While the salmon drains or after transferring it to the bowl, measure 3 tablespoons almond flour and 3 tablespoons hemp seeds, chop 3 tablespoons green onion, and drain and finely chop 1 tablespoon capers.
• Add the almond flour, hemp seeds, chopped green onion, chopped capers, 1 teaspoon Szeged Fish Rub, and salt and fresh-ground black pepper to taste to the bowl with the flaked salmon.
• Crack and add 2 eggs to the bowl. Use a fork to gently combine everything until the mixture is evenly moistened—do not overmix.
• Using clean hands, divide the mixture into 6 equal portions and form each portion into a compact patty.
• Place the formed patties on a small baking sheet (use parchment paper if available). Put the baking sheet with the patties in the freezer for 15 minutes to firm them up—this helps them hold together when cooking.
• After chilling, heat 2 tablespoons olive oil (or slightly more if needed for your pan) in a large nonstick frying pan over medium-high heat.
• When the oil is hot, add the chilled salmon patties to the pan, leaving space between them. Cook for about 3–4 minutes per side, or until each side is golden brown and the patties are cooked through. Lift an edge with a spatula to check doneness and turn carefully.
• If the pan becomes dry while cooking, add a little more olive oil as needed. Total cooking time will vary by stove and pan, so watch for the golden brown color.
• Transfer cooked patties to a plate lined with paper towels to drain briefly, then serve hot with your preferred tartar or dill sauce.