Ingredients:

  • 2 (5-ounce) cans pink salmon, drained well (about 280g)
  • 1 large egg, lightly beaten (50g)
  • 1/4 cup finely chopped red onion (30g)
  • 2 tablespoons mayonnaise (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 2 tablespoons chopped fresh dill (10g)
  • 1 tablespoon lemon juice (15ml)
  • 1/4 teaspoon black pepper (0.5g)
  • 1/4 cup panko breadcrumbs (25g)
  • Salt to taste
  • 1/2 cup panko breadcrumbs (50g)
  • 1 tablespoon vegetable oil (15ml)
  • Lemon wedges for serving

Instructions:

  1. Drain the canned salmon thoroughly and flake it in a large bowl. Remove any bones or skin as needed.
  2. Add the egg, red onion, mayonnaise, Dijon mustard, dill, lemon juice, salt, pepper, and 1/4 cup panko breadcrumbs to the bowl with the salmon. Gently mix until well combined, being careful not to overmix.
  3. Shape the salmon mixture into 4 equal-sized patties. A cookie scoop helps ensure uniformity.
  4. Spread the remaining 1/2 cup panko breadcrumbs on a plate. Gently dredge each patty in the breadcrumbs, pressing lightly to adhere.
  5. Heat the vegetable oil in a large skillet over medium heat.
  6. 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 165°F (74°C).
  7. Remove the patties from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges.