14 ounce canned salmon
½ cup Italian Panko breadcrumbs2 large eggs2 tablespoon mayonnaise (optional, but good for flavor/moisture)2 tablespoon lemon juice4 tablespoons finely chopped fresh parsley or dill (optional)½ teaspoon each: salt and black pepperoptional extra seasoning: ½ tsp Old Bay or Cajun seasoning and/or 1 tsp Dijon or Worcestershire.
Panko crust
2 tablespoon flour mixed with ¼ tsp salt2 eggs, beaten⅔ cup Italian Panko bread crumbs4 teaspoons lemon zest from a medium lemon (Use more zest for garnish)
Instructions
- Drain salmon and place a medium bowl. A little leftover juice is fine (it adds extra moisture and flavor). Pick out the bones and skin and discard.
- Add all patty ingredients to the salmon. Mix gently to combine well and form into balls (may be refrigerated until ready to bread and fry).
- Prepare a breading station: one shallow bowl for flour and salt, one for beaten egg, and one for Panko mixed with 2 tsp lemon zest.
- Dust the balls with flour (gently flopping each ball between hands to remove excess flour), then place them in the egg (flipping them so they get fully covered), then one at a time, coat each ball in Panko.
- Heat 4 tbsp vegetable oil in large skillet on medium heat. Place balls, spaced out, in skillet, flattening them to about ½ inch thick and 3 inches wide. Fry for 3 minutes until golden brown, flip, lower heat a touch, and fry second side for 3-4 minutes.
- If desired, garnish with lemon zest and chopped herbs if and serve with remoulade.
Notes:
Shortcut for breading: press Panko directly onto the formed patties instead of doing the full flour-egg-Panko dredge.
Make ahead: mix the patties up to 2 days ahead and refrigerate (then bread and fry when needed - best option). Or bread the patties up to 1 day ahead and refrigerate before frying. Store in an airtight container.
Adapted from Source
