Ingredients:

  • 1 pound (450g) skinless, boneless salmon fillet, cooked and flaked
  • 1/4 cup (30g) finely diced red onion
  • 1/4 cup (15g) chopped fresh dill
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) panko breadcrumbs, plus more for coating
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons (30ml) olive oil, for cooking
  • Lemon wedges, for serving

Instructions:

  1. Cook the salmon fillet by baking, poaching, or pan-frying until cooked through. Flake with a fork and let cool slightly.
  2. In a large bowl, gently combine the flaked salmon, red onion, dill, mayonnaise, Dijon mustard, lemon juice, and beaten egg.
  3. Add the panko breadcrumbs, salt, and pepper. Mix gently until just combined. Do not overmix.
  4. Cover the bowl and refrigerate for at least 15 minutes to help the patties hold their shape.
  5. Divide the mixture into 4 equal portions. Gently form each portion into a patty, about ¾ inch thick.
  6. Place additional panko breadcrumbs on a plate. Gently press each patty into the breadcrumbs, coating both sides.
  7. Heat the olive oil in a large skillet over medium heat.
  8. Carefully place the patties in the hot skillet and cook for 5-6 minutes per side, or until golden brown and heated through. Ensure the internal temperature reaches 145°F (63°C).
  9. Serve immediately with lemon wedges.