Ingredients:

  • 14.75 ounces (418 grams) canned pink salmon, drained
  • 1/4 cup (30ml) finely diced red onion
  • 1/4 cup (30ml) finely diced celery
  • 2 tablespoons (30ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh dill
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) lemon juice, freshly squeezed
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground, or to taste
  • 1/2 cup (60g) panko breadcrumbs
  • 2 tablespoons (30ml) olive oil, or vegetable oil, for frying

Instructions:

  1. In a large bowl, combine the drained salmon, red onion, celery, parsley, dill, egg, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Gently mix until just combined.
  2. Gently form the salmon mixture into 4-6 patties, about 1/2 inch thick.
  3. Place the panko breadcrumbs on a plate. Gently press each patty into the breadcrumbs, coating both sides evenly.
  4. Heat the oil in a large skillet over medium heat. Once the oil is hot, carefully place the 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. Ensure the internal temperature reaches 145°F (63°C).
  6. Remove the patties from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately.