Article: If you are making the patties from canned salmon, drain the liquid out of the can and set aside the salmon. If you are using fresh salmon, remove any bones or blood lines from the fish and chop the fillet into ¼ inch pieces. Take the onion and grate it against a grater until it yields ¼ cup (59.15 ml) of onion. Then place the grated onion into a medium bowl. Wash the parsley, then remove the leaves from the stems. Take a sharp knife and chop the parsley into small pieces. Sprinkle the parsley into the bowl with the grated onion. You can also add any other herbs you like paired with salmon. Mix in the salmon, mayonnaise and lemon juice. Stir until all the ingredients are fully incorporated. Crack the egg into a small bowl and use a fork to whip and blend the yolk with the rest of the egg. Then pour the egg into the bowl with the rest of the ingredients. Stir the mixture with a large spoon until the egg is mixed with the other ingredients. Be careful not to overstir, as this can change the texture of the patties.
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Prepare the salmon. Grate the onion. Chop the parsley. Add the salmon, mayonnaise and lemon juice to the bowl and stir. Add the egg. Stir the egg into the mixture until just incorporated.