Ingredients:

  • 1 (14.75 oz / 418g) can of Canned Salmon (drained very well)
  • 2 large Eggs (lightly beaten)
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Lemon Zest (finely grated)
  • 2 tablespoons Fresh Parsley (finely chopped)
  • ½ cup Panko Breadcrumbs (plus extra for coating)
  • ¼ cup All-Purpose Flour (for binding)
  • ¼ cup Red Onion (very finely minced)
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper (freshly ground)
  • ½ cup All-Purpose Flour (for dredging)
  • ¼ cup Neutral Oil (e.g., Canola, Vegetable) (for shallow frying)

Instructions:

  1. Open the can of salmon. Drain off all excess liquid thoroughly, pressing gently if necessary. Transfer the flaked fish to a large bowl, removing and discarding any large pieces of bone or skin.
  2. Add the beaten eggs, Dijon mustard, lemon zest, chopped parsley, minced red onion, ½ cup flour, salt, and pepper to the salmon bowl. Use a fork to gently combine everything until just mixed.
  3. Add the ½ cup of Panko breadcrumbs to the wet mixture. Gently fold until just incorporated. Do not overmix.
  4. Cover the bowl and chill the mixture in the refrigerator for at least 30 minutes to firm up the mixture.
  5. Place the remaining flour for dredging onto a shallow plate. Divide the chilled mixture into 8 equal portions. Gently shape each portion into a neat patty, about ¾ inch thick. Dredge each patty lightly in the flour, patting off any excess.
  6. Heat the neutral oil in your large skillet over medium heat until it shimmers slightly.
  7. Carefully place the patties into the hot oil, ensuring you do not crowd the pan. Fry for 5–6 minutes per side until they are a deep, beautiful golden-brown crust.
  8. Remove the cooked patties with a slotted spatula and place them immediately onto a wire rack lined with paper towels to drain excess oil. Serve immediately while hot.