Ingredients:

  • 14.75 oz canned salmon, drained and flaked
  • 1 tbsp fresh lemon juice
  • 0.5 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 0.25 cup celery, finely minced
  • 2 stalks green onions, thinly sliced
  • 2 tbsp fresh parsley, chopped
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 3 tbsp neutral oil, for frying

Instructions:

  1. Drain the canned salmon thoroughly. In a large bowl, flake the salmon with a fork into bite-sized pieces, ensuring you don't over-process it into a paste.
  2. Add the finely minced celery, sliced green onions, parsley, garlic powder, salt, and black pepper to the salmon.
  3. Stir in the lightly beaten egg, mayonnaise, Dijon mustard, and lemon juice until well combined.
  4. Fold in the Panko breadcrumbs. Allow the mixture to rest for 5 minutes (the Hydration Rest) to let the breadcrumbs absorb moisture, which prevents the patties from falling apart.
  5. Shape the mixture into 4 even-sized patties, approximately 3/4 inch thick.
  6. Heat 3 tablespoons of neutral oil in a large skillet over medium heat until the oil shimmers.
  7. Fry the patties for 4 to 5 minutes per side until they develop a golden-brown, crispy crust. Work in batches if necessary to avoid overcrowding.
  8. Transfer the golden patties to a paper towel-lined plate to drain briefly before serving.