Ingredients:

  • 75 oz can Canned Salmon, drained well
  • 1/2 cup Panko Breadcrumbs (plus extra for coating)
  • 1 large Egg, lightly beaten
  • 1/4 cup Red Onion or Shallot, very finely minced
  • 2 tablespoons Fresh Parsley, chopped
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 3 tablespoons Unsalted Butter or Neutral Oil (for frying)

Instructions:

  1. Drain the canned salmon thoroughly. Transfer to a large mixing bowl and gently flake it apart with a fork, ensuring any small bones are mashed well into the flesh.
  2. Add the 1/2 cup Panko, beaten egg, minced onion/shallot, parsley, lemon juice, Dijon mustard, salt, and pepper to the bowl with the salmon.
  3. Use a fork or spatula to mix everything just until combined. Be careful not to overmix to maintain a tender texture.
  4. Divide the mixture into 8 equal portions. Gently form each portion into a uniform patty, about 1 inch thick. Recommended: Chill the patties for 15 minutes to help them hold their shape.
  5. Place the remaining 1/2 cup Panko breadcrumbs in a shallow dish. Lightly press both sides of each chilled patty into the breadcrumbs to coat evenly.
  6. Heat the butter and/or oil in a large non-stick skillet over medium heat until shimmering.
  7. Carefully place the coated patties into the hot fat, ensuring not to overcrowd the pan. Cook for 5–6 minutes per side until deep golden brown and heated through.
  8. Remove the patties from the skillet and place them on a wire rack or paper towels to drain excess fat. Serve immediately with tartar sauce or a fresh salad.