Ingredients:

  • 1 (14.75 ounce/418g) can pink salmon, drained, skin and bones removed (optional)
  • 1/2 cup (60g) panko bread crumbs
  • 1/4 cup (30g) finely chopped red onion
  • 1/4 cup (15g) finely chopped fresh parsley (or 1 tablespoon dried)
  • 1 large egg, lightly beaten
  • 2 tablespoons (30ml) mayonnaise
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon (15ml) lemon juice
  • 1/4 teaspoon black pepper
  • 2 tablespoons (30ml) vegetable oil, for frying
  • Lemon wedges, for serving (optional)

Instructions:

  1. In a large bowl, gently flake the salmon with a fork. Add panko bread crumbs, red onion, parsley, egg, mayonnaise, Old Bay seasoning, lemon juice, and pepper.
  2. Combine all ingredients gently until just mixed. Avoid overmixing.
  3. Divide the mixture into 5 equal portions. Gently shape each portion into a patty, about ¾ inch thick.
  4. Heat the vegetable oil in a large skillet over medium heat.
  5. Carefully place the salmon patties in the hot oil, being careful not to overcrowd the pan. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature of 145°F/63°C).
  6. Remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges, if desired.