Ingredients

The following ingredients have 4 Servings
  • 1 1/4 lbs skinless salmon
  • 1 cup panko bread crumbs, (divided)
  • 2 1/2 Tbsp minced fresh parsley
  • 2 green onions, (chopped (1/3 cup))
  • 1 garlic clove, (minced (1 tsp))
  • 3 Tbsp mayonnaise
  • 1 1/2 tsp lemon zest, (plus lemon wedges for serving)
  • 1 tsp dijon mustard
  • 3/4 tsp old bay seasoning
  • 1 egg yolk
  • Salt and freshly ground black pepper
  • 6 Tbsp olive oil, (divided)

Instruction

  • Using a sharp knife coarsely chop salmon to a sausage like texture (approx. 1/4-inch pieces). This can also be done in a 3 batches in quick bursts in a food processor.
  • In a large mixing bowl stir together 1/4 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
  • Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 8 equal portions.
  • Pour remaining 3/4 cup panko into a shallow dish. Press and shape portions into 3-inch patties then coat and gently press into panko, coating both sides.
  • Pour 3 Tbsp oil into a large non-stick skillet and heat to medium-high heat.
  • Add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn't already). Let fry until golden brown on bottom, about 2 minutes.
  • Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.
  • Let drain on paper towels then repeat with repeat process with remaining four salmon patties. Serve warm with lemon wedges for spritzing over.