
Ingredients
- 1.¼ lb Skinless Salmon Canadian, Scottish or New Zealand Ora King
- 1 cup Panko Bread Crumbs divided
- 2.½ tbsp minced fresh parsley
- ⅓ cup green onions chopped
- 1 tsp garlic clove minced
- 3 tbsp mayonnaise
- 1.½ tsp lemon zest and lemon wedges for serving
- 1 tsp dijon
- ¾ tsp Old Bay Seasoning
- 1 egg yolk
- salt/pepper to taste
- 6 tbsp olive oil divided
Instructions
- Using a sharp knife coarsely chop salmon to a sausage like texture (approx. 1/4-inch pieces). This can also be done in 3 batches in quick bursts in a food processor.
- In a large mixing bowl stir together 1/4 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
- Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 8 equal portions.
- Pour remaining 3/4 cup panko into a shallow dish. Press and shape portions into 3-inch patties then coat and gently press into panko, coating both sides.
- Pour 3 Tbsp oil into a large non-stick skillet and heat to medium-high heat.
- Add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn't already). Let fry until golden brown on bottom, about 2 minutes.
- Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.
- Let drain on paper towels then repeat with repeat process with remaining four salmon patties. Serve warm with lemon wedges for spritzing over.
Tagged Kid FriendlySalmon