Ingredients:

  • 1 pound (450g) cooked salmon, skin removed and flaked
  • 1/4 cup (30g) finely chopped yellow onion
  • 1/4 cup (30g) finely chopped fresh parsley
  • 2 tablespoons (30 ml) mayonnaise
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) panko breadcrumbs, plus more for coating
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon Old Bay seasoning
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30 ml) olive oil, for pan-frying

Instructions:

  1. In a large bowl, combine the flaked salmon, onion, parsley, mayonnaise, Dijon mustard, egg, panko breadcrumbs, lemon juice, and Old Bay seasoning. Season with salt and pepper.
  2. Gently mix all ingredients until just combined. Avoid overmixing. Form the mixture into 6 patties, about 3/4 inch thick.
  3. Place additional panko breadcrumbs on a plate. Gently dredge each patty in the breadcrumbs, ensuring they are evenly coated.
  4. Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the salmon patties in the skillet, being careful not to overcrowd the pan.
  5. Cook for 5-6 minutes per side, or until golden brown and cooked through. Use a spatula to carefully flip the patties, avoiding breakage.
  6. Remove the salmon patties from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately.