Ingredients:

  • 1 (14.75 ounce/418g) can pink salmon, drained and flaked
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (30g) finely chopped yellow onion
  • 1/4 cup (60 ml) mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil

Instructions:

  1. Drain and flake the salmon in a large mixing bowl. Remove any large bones if desired.
  2. Add the panko breadcrumbs, onion, mayonnaise, egg, dill, lemon juice, salt, and pepper to the bowl with the salmon.
  3. Gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the patties tough.
  4. Divide the mixture into 4 equal portions. Form each portion into a patty, about 3/4 inch (2 cm) thick. If the mixture is too wet, lightly coat the patties in extra panko breadcrumbs.
  5. Heat the vegetable oil in a large skillet over medium heat. The oil should shimmer but not smoke.
  6. Carefully place the patties in the hot skillet, being careful not to overcrowd the pan.
  7. Cook for 5-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  8. Remove the patties from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve immediately.