1-16 oz. package of salmon fillets
1 cup shredded mozzarella cheese
1/2 teaspoon fennel
2 cloves garlic, finely chopped
1 teaspoon dried Italian herbs
2 teaspoon dried parsley
pinch of caraway seeds (optional)
- Pre-heat oven to 450°F.
- Steam the salmon fillets until they are flaky and break apart easily (about 15-20 minutes).
- In a mixing bowl, shred the fish with a couple of forks until the pieces are very small. Add all the ingredients and mix well until a nice doughy mixture forms.
- Grab a handful of the mixture and form into average hamburger sized patties about 3/4 of an inch thick (my mixture made 5 patties).
- Place patties on a baking sheet sprayed with olive oil. Bake for about 20 minutes or until the edges and tops are golden brown. I flipped mine after 20 minutes and baked for another 2 minutes to help crisp the tops.