Ingredients:

  • 14.75 oz canned salmon, drained
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1/2 cup whole wheat panko breadcrumbs
  • 2 tbsp green onion, finely minced
  • 1 tsp lemon zest
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp black pepper
  • 2 tbsp extra virgin olive oil

Instructions:

  1. Drain the canned salmon into a fine-mesh sieve. Use the back of a spoon or a paper towel to press out any remaining liquid until the salmon feels firm to the touch. Transfer to a mixing bowl and flake with a fork.
  2. Place the whole wheat panko in a dry pan over medium heat, toasting for a few minutes until fragrant and golden for added depth of flavor.
  3. Fold in the beaten egg, Dijon mustard, toasted whole wheat panko, minced green onion, lemon zest, Old Bay seasoning, and black pepper. Mix gently until just combined.
  4. Form the mixture into 6 equal patties, approximately 1 inch thick, ensuring the edges are smooth.
  5. Heat olive oil over medium-high heat in a non-stick skillet until shimmering.
  6. Carefully place patties in the pan, leaving space between them. Sear for 4–5 minutes per side until deep golden brown and firm to the touch.