Serves 12
Ingredients
- ⅔ cup panko (Japanese breadcrumbs), divided
- 1 Tbsp minced fresh flat-leaf parsley
- 2 Tbsp finely chopped green onions
- 2 Tbsp canola mayonnaise
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp Old Bay seasoning
- ½ tsp Worcestershire sauce
- ⅛ tsp kosher salt
- ⅛ tsp ground red pepper
- 1 large egg, lightly beaten
- 8 oz cooked, flaked salmon
- 1 Tbsp olive oil
- 1 lemon, quartered
Directions
- Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add salmon; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape salmon mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
