If using canned salmon, drain and reserve the liquid from the salmon. Flake with a fork. You’ll use reserved liquid only if the batter will seem too dry. But it’s better to have then regret afterwords.

If using fresh salmon fillet, remove the bones with fish bone tweezers or small tongs. Chop finely.

In a large bowl mix salmon, lemon juice and lemon zest if you’re using organic lemons.
Add chopped parsley and an egg. Mix well.

Start adding a few tablespoons of breadcrumbs, add more if needed. The mix should remain soft but still come together to form patties.

Using an ice cream scoop or simple your hands form salmon balls and press them lightly.

Once ready transfer salmon patties on a paper towel to absorb excess oil.

Pit and mash avocados with cream cheese, add salt and pepper to taste.

Serve salmon patties with avocado dipping sauce or lemon wedges.