1 lb fresh or canned salmon, drained and flaked

1/2 cup breadcrumbs or panko

1/4 cup mayonnaise

1 large egg

2 tbsp Dijon mustard

2 tbsp fresh chives, chopped

1 tbsp fresh parsley, chopped

1 tsp garlic powder

1 tsp onion powder

Salt, to taste

Black pepper, to taste

2 tbsp olive oil (for frying)

1/2 cup sour cream

1/4 cup mayonnaise (for sauce)

2 tbsp fresh chives, chopped (for sauce)

1 clove garlic, minced

1 tsp lemon juice

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In a large bowl, combine salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, chives, parsley, garlic powder, onion powder, salt, and pepper.
Mix until well combined and shape into 6–8 patties.
Heat olive oil in a skillet over medium heat.
Cook salmon cakes for 4–5 minutes per side until golden brown and heated through.
Transfer cooked cakes to a paper towel-lined plate.
In a small bowl, mix sour cream, mayonnaise, chives, garlic, lemon juice, salt, and pepper until smooth.
Serve salmon cakes warm with chive and garlic sauce on top or on the side.

Canned salmon works well if thoroughly drained.

Chill patties briefly if the mixture feels too soft.

Panko breadcrumbs add extra crunch.

Greek yogurt can replace sour cream for a lighter sauce.

Reheat cakes in a skillet or oven to keep them crisp.