Crunchy on the outside and tender on the inside, this low carb entree is made from canned salmon so you will always have it on hand for an emergency dinner. The sauce is easy and creamy and also low carb.
In a medium to large bowl, combine all ingredients except olive oil and butter. Use as much mayo that you need to hold the mixture together-I used almost 2 Tablespoons.
Heat a nonstick pan over medium high heat and add 2 T. butter and 2 T. olive oil just a bit.
Form patties the size of your palm, patting to keep mixture together. Place 4-5 in oil/butter in heated pan and let brown on one side, about 3 minutes. Turn only once and let brown on the other side, turning down heat if browning too much. Remove to plate. Repeat with the other 2 T. oil/butter, until all patties are browned.
In a small bowl mix sauce ingredients, using as much mustard as you like. Serve with salmon patties.