Ingredients:

  • 14.75 oz canned pink salmon, drained, skin and bones removed
  • 1/2 cup panko breadcrumbs, divided
  • 1 large egg, beaten
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup green onions, thinly sliced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp neutral oil (avocado or grapeseed oil)

Instructions:

  1. Drain the canned salmon thoroughly in a fine-mesh strainer. Remove any skin or large bones, then flake the meat with a fork into a large mixing bowl.
  2. In the large bowl with the salmon, add 1/4 cup of the panko breadcrumbs, the beaten egg, mayonnaise, Dijon mustard, red bell pepper, green onions, parsley, lemon zest, smoked paprika, salt, and pepper.
  3. Gently mix the ingredients until just combined. Form the mixture into 8 medium-sized patties of equal thickness.
  4. Place the remaining 1/4 cup of panko on a shallow plate. Press both sides of each patty into the breadcrumbs to create an external coating.
  5. Heat 3 tablespoons of neutral oil in a 12-inch skillet over medium-high heat. Once the oil is shimmering, carefully place the patties in the pan.
  6. Fry for 4 to 5 minutes per side until the exterior is a deep mahogany brown and crispy. Use a thin-edged spatula for easy flipping.