Ingredients:

  • 1 can (14.75 oz) canned salmon, drained
  • 1 large egg, lightly beaten
  • 2 tbsp mayonnaise
  • 1/2 cup panko breadcrumbs
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp green onion, minced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp neutral oil
  • 1 tbsp unsalted butter

Instructions:

  1. Drain the canned salmon thoroughly. Transfer the fish to a plate and press firmly with paper towels to remove any lingering liquid. Use a fork to flake the salmon into small pieces, ensuring there are no large clumps.
  2. In a large mixing bowl, combine the flaked salmon, beaten egg, mayonnaise, panko, parsley, green onion, Worcestershire, garlic powder, salt, pepper, and lemon juice. Gently fold the ingredients together until just combined to keep the cakes flaky.
  3. Heat the neutral oil and butter in a skillet over medium-high heat until the butter foams.
  4. Form the mixture into 6 equal patties, approximately 1-inch thick.
  5. Carefully place the patties in the pan and sear for 4–5 minutes per side without moving them, until a deep, mahogany-colored crust forms.