Ingredients:

  • 24 oz canned red salmon (sockeye), drained
  • 1 large egg, lightly beaten
  • 3/4 cup panko breadcrumbs
  • 2 tbsp mayonnaise
  • 1/4 cup yellow onion, finely minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp lemon zest, freshly grated
  • 1/2 tsp garlic powder
  • 1 tsp Old Bay seasoning
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil

Instructions:

  1. Drain the canned red salmon thoroughly using a fine-mesh strainer, reserving 1 tablespoon of the liquid.
  2. In a large bowl, flake the salmon with a fork, removing any large bones or skin if preferred.
  3. Whisk the egg, mayonnaise, lemon zest, and seasonings into the salmon.
  4. Fold in the minced onion, parsley, and panko breadcrumbs. Mix gently until just combined to avoid making the patties dense.
  5. Heat the butter and olive oil in a non-stick or cast iron skillet over medium heat until the butter foams.
  6. Shape the mixture into 6 equal patties, approximately 1 inch thick.
  7. Carefully place patties in the skillet and fry for 3-4 minutes per side until a deep mahogany crust forms and the center feels firm to the touch.
  8. Let them rest on a plate for 2 minutes before serving.