Ingredients:

  • 1 (14.75 oz / 418g) can skinless and boneless salmon, drained well
  • 2 large eggs, lightly beaten
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup panko breadcrumbs (plus extra for dredging)
  • 2–3 tablespoons vegetable oil or light olive oil

Instructions:

  1. Open the can of salmon. Thoroughly drain off any liquid/oil. Transfer salmon to the mixing bowl. Use a fork to flake the salmon, ensuring all bones or skin remnants (if present) are removed, then mash gently until mostly broken down but still slightly chunky.
  2. Add the beaten eggs, mayonnaise, lemon juice, Dijon mustard, and Worcestershire sauce (if using) to the flaked salmon. Mix gently until just combined.
  3. Sprinkle in the flour, parsley, salt, and pepper. Fold gently until incorporated. Then, stir in the 1/2 cup of panko breadcrumbs.
  4. Cover the bowl and chill the mixture in the refrigerator for at least 15 minutes. This allows the binder to absorb moisture.
  5. Remove mixture from the fridge. Scoop out approximately 1/3 cup of mixture per patty and gently form into 8 uniform discs, about 3/4-inch thick. Lightly dust the outside of each patty in extra panko if desired.
  6. Place the skillet over medium heat and add the oil. Heat until the oil shimmers slightly.
  7. Carefully place the patties in the hot oil, ensuring they are not overcrowded. Cook for 5–6 minutes per side until deeply golden brown and heated through.
  8. Remove patties from the skillet and place them on a wire rack or a plate lined with paper towels to drain excess oil. Serve immediately.