Salmon Patties (Pan-Fried with Panko)

These Salmon Patties)are tender and flaky on the inside, golden and crispy on the outside. Made quick and easy with delicious canned salmon and fresh herbs.

3 (5 oz) cans salmon, skinless and boneless
2 green onions, thinly sliced
1 Tbsp. fresh dill, chopped
¼ cup fresh parsley, minced
¾ cup Panko breadcrumbs
1 egg, lightly beaten
3 Tbsp. mayonnaise
1 Tbsp. lemon juice, freshly squeezed
1 tsp. Worcestershire sauce
½ tsp. garlic salt
¼ tsp. black pepper, freshly ground
1 Tbsp. Canola oil
1 Tbsp. butter

Garnish:
lemon wedges
tartar sauce

In a large mixing bowl, combine all ingredients except oil and butter. Stir to combine and then with your hands, form patties. Use an ice cream scoop (aff) for easy portioning. Flatten them into ½” patties. (Should make about 8-10 patties).

Heat the butter and oil in a large skillet over medium-medium low heat. Add some of the patties to the hot skillet (don’t crowd the pan - you want at least an inch between patties). It it seems like the patties are browning too quickly, reduce the heat. Cook 3-4 minutes per side, or until golden and crispy on both sides.

Transfer to a paper towel lined plate to drain. Repeat until all patties are cooked through.

Serve with homemade tartar sauce and lemon wedges on the side.

Makes 4 servings.

Cook's Notes: If mixture is too moist to hold the patty shape, add more bread crumbs and if it is too dry, add an extra Tbsp. of mayonnaise.