Crispy Old-Fashioned Salmon Patties (Fishcakes)

Ingredients

• 2 (14.75-ounce) cans pink or sockeye salmon, drained well
• 1 cup panko breadcrumbs, plus 1/2 cup for coating
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1/2 cup yellow onion, finely minced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup neutral oil (canola, vegetable, or avocado), for frying

Instructions

1. 1

   In a medium bowl, add the well-drained salmon and flake it with a fork. If using, mash any soft bones and skin until incorporated.

2. 2

   Add 1 cup of panko, mayonnaise, beaten egg, minced onion, parsley, Dijon mustard, lemon juice, salt, and pepper to the salmon.

3. 3

   Gently mix with a fork until just combined. Do not overmix.

4. 4

   Divide the mixture into 8 equal portions and shape into patties about ¾-inch thick. Place on a parchment-lined baking sheet.

5. 5

   Chill the patties in the refrigerator for at least 30 minutes to help them set.

6. 6

   Place the remaining ½ cup of panko on a plate. Gently press each chilled patty into the panko to coat both sides.

7. 7

   Heat ¼ cup of oil in a large skillet over medium-high heat until shimmering.

8. 8

   Working in batches, cook 4 patties at a time for 3-4 minutes per side, until deep golden brown and crispy.

9. 9

   Remove from the skillet and drain on a wire rack or paper towel-lined plate. Repeat with the remaining patties and serve immediately.