Ingredients:

  • 2 (5-ounce/142g) cans pink salmon, drained and boned/skinned (if necessary)
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) finely diced yellow onion
  • 1/4 cup (30g) finely diced celery
  • 1/4 cup (30g) Panko breadcrumbs, plus more for coating
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • Pinch of salt (to taste - remember the salmon is already salty!)
  • 2 tablespoons olive oil, for cooking

Instructions:

  1. Drain the salmon well, removing any skin and bones. Flake it in a large bowl with a fork.
  2. Add the egg, onion, celery, Panko breadcrumbs, mayonnaise, dill, lemon zest, lemon juice, Old Bay seasoning, salt and pepper to the flaked salmon. Gently mix until just combined. Avoid overmixing.
  3. Cover the mixture and refrigerate for at least 15 minutes. This helps the patties hold their shape.
  4. Divide the salmon mixture into four equal portions. Gently form each portion into a patty about 3/4 inch thick. Coat lightly with Panko breadcrumbs.
  5. Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the skillet.
  6. Cook for about 5-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  7. Remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides.