Ingredients:

  • 75 oz can Canned Salmon (drained well, bones and skin removed)
  • 1/2 cup Panko Breadcrumbs (for binding)
  • 1 large Egg, lightly beaten
  • 2 Tbsp Fresh Parsley, chopped
  • 1/4 cup Red Onion or Shallot, finely minced
  • 1 Tbsp Mayonnaise
  • 1/2 tsp Lemon Zest
  • 1 tsp Fresh Lemon Juice
  • 1/2 tsp Dijon Mustard
  • 1/4 tsp Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 cup Extra Panko Breadcrumbs (for dredging)
  • 3 Tbsp Neutral Oil (for pan-frying)
  • 1 Tbsp Unsalted Butter (optional)

Instructions:

  1. Open the can, drain thoroughly (press liquid out gently). Place salmon in a bowl. Flake the fish lightly with a fork, ensuring any remaining bone or skin is removed.
  2. In a small bowl, whisk together the egg, mayonnaise, lemon juice, Dijon mustard, and lemon zest.
  3. Add the whisked wet mixture, 1/2 cup of Panko breadcrumbs, chopped parsley, minced onion, salt, and pepper to the flaked salmon. Gently fold everything together until just combined. Do not overmix.
  4. Cover the bowl and chill the mixture in the refrigerator for a minimum of 30 minutes to allow the binder to set (Crucial step for structure).
  5. Divide the chilled mixture into 6 equal portions. Gently form each portion into a round patty, about 1 inch thick.
  6. Pour the reserved 1/2 cup of Panko breadcrumbs onto a shallow plate. Lightly press both sides of each patty into the crumbs to create an even coating.
  7. Heat the neutral oil and butter (if using) in a large non-stick skillet over medium heat until the fat shimmers.
  8. Carefully place the patties into the hot fat, ensuring they are not overcrowded. Cook for 5–6 minutes on the first side until deeply golden brown and crisp.
  9. Gently flip the patties. Cook for another 4–5 minutes on the second side until heated through and crusty.
  10. Transfer the cooked salmon patties to a wire rack or paper towel-lined plate to drain excess oil. Serve immediately.