Salmon & Pork Rind Patties with Dijon-Mayo Dip

1. Combine Ingredients

In a medium bowl, combine the drained salmon, crushed pork rinds, lightly beaten egg, and 1.5 tablespoons of mayonnaise. Season this mixture with a pinch of pink salt and a good grind of black pepper. Mix everything together thoroughly until all the ingredients are well incorporated.

2. Form Patties

Next, form the mixture into patties about the size of a hockey puck or smaller. Pat them firmly with your hands, making sure they are cohesive and hold together well.

3. Cook Patties

Heat a medium skillet over medium-high heat and add the tablespoon of ghee. Once the ghee is hot, place the salmon patties in the skillet. Cook them for about 3 minutes on each side, or until they are browned and crispy. Carefully transfer the cooked patties to a paper towel-lined plate to drain any excess oil.

4. Prepare Dipping Sauce

While the patties are cooking, prepare the dipping sauce. In a small bowl, mix the remaining 1.5 tablespoons of mayonnaise with the Dijon mustard until smooth and well combined.

5. Serve

Serve the salmon cakes hot with the Dijon-mayo dipping sauce on the side. Enjoy the delicious combination of crispy, savory patties with the tangy, creamy dip.