Begin by flaking your fresh or canned salmon into a large mixing bowl, ensuring to remove any skin or bones if using canned. Add in one beaten egg, breadcrumbs, minced parsley, garlic, and finely chopped red onion. Follow with lemon zest, lemon juice, oregano, red pepper flakes, salt, and pepper. Mix everything gently until just combined.

With your mixture ready, use your hands to form it into 4 to 6 patties, each about ¾ inch thick. Make sure to evenly distribute the ingredients as you shape them, pressing firmly to maintain their structure.

Place the shaped patties on a plate lined with parchment paper and refrigerate them for 15 to 20 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers but doesn’t smoke.

Gently place the chilled patties into the hot skillet, being careful not to overcrowd the pan. Cook each patty for 3 to 4 minutes on one side until golden brown, then carefully flip them over using a spatula. Cook for another 3 to 4 minutes until both sides are crispy and heated through.

Once cooked, transfer the patties to a paper towel-lined plate to absorb any excess oil. Allow them to sit for a moment while they cool slightly, then serve hot alongside tzatziki, a fresh salad, or in a whole grain bun.