Step 1

To a food processor, add all of the salmon patty ingredients(not the oiincluding ¾ teaspoon salt, and a few cracks of pepper. Blend to combine, but keep it just a tad chunky. Chill the salmon mixture in fridge for 30 minutes or up to 4 hours. Pre-heat large non-stick pan just below medium-high heat and wait for it to get hot. Grab enough salmon mixture to form a large golf ball, place in the pan, and press it into a patty using your fingers or a spatula. Add about 4 salmon patties to the pan and allow to cook for about 4 minutes, until deep golden in color. Flip and cook another 3 minutes. Remove salmon patties from pan and repeat with the second batch, adding a bit more oil if needed.

Step 2

Meanwhile, make the tartar sauce by adding all the ingredients to a bowl, mix well, and check for seasoning. You want the flavors to be bright and tangy, so you may need more lemon juice.

Step 3

Serve the salmon patties with the tartar sauce and garnish with more chives. Enjoy!