Ingredients:

  • 14.5 oz Canned Pink or Red Salmon, drained and cleaned
  • 1 Large Egg, lightly beaten
  • 1/2 cup Panko Breadcrumbs
  • 2 tbsp Mayonnaise
  • 1/4 cup Yellow Onion, finely minced
  • 1 tsp Old Bay Seasoning
  • 1 tbsp Fresh Parsley, chopped
  • 1 tsp Dijon Mustard
  • 1 tbsp unsalted butter (for frying)
  • 1 tbsp vegetable oil (for frying)

Instructions:

  1. Thoroughly drain the canned salmon. In a large mixing bowl, gently flake the salmon with a fork into nickel-sized pieces.
  2. Add the beaten egg, panko breadcrumbs, minced onion, mayonnaise, Dijon mustard, Old Bay seasoning, and fresh parsley to the bowl.
  3. Gently fold the ingredients together until just combined. Avoid over-mixing to ensure a light, flaky texture.
  4. Divide the mixture into 8 equal portions and shape them into rounds approximately 1-inch thick.
  5. The Cold Set: Place the patties on a plate and refrigerate for 10 minutes to allow the starches to hydrate and the binder to firm up.
  6. Heat the butter and oil in a cast iron skillet over medium heat. Fry the patties for 4-5 minutes per side until a mahogany-colored crust forms.