Ingredients
1 large egg
¼ cup mayonnaise
1 lemon, zested,
and 2 tablespoons juice
¼ cup finely chopped scallions (2 to 3 scallions)
2 tablespoons minced fresh parsley or dill
1 tablespoon Dijon mustard
½ teaspoon smoked paprika
Pinch of ground cayenne
1 teaspoon kosher salt
¼ teaspoon black pepper
3 (6-ounce) cans boneless, skinless salmon, drained
¾ cup plain panko
¼ cup neutral oil, such as vegetable or canola
Instructions:
In a large bowl, whisk together the egg, mayonnaise, lemon zest, lemon juice, scallions, parsley, mustard, smoked paprika, cayenne, salt and black pepper. Add the salmon and panko and mix until combined, breaking up any large chunks of salmon. Refrigerate until the mixture is firm enough to form into patties, 30 minutes.
Using a ½-cup measure, scoop out mounds of the salmon mixture and form them into 6 (¾-inch-thick) patties.
Heat the oil in a large skillet over medium-high. When the oil is hot, add the patties and cook, pressing them lightly with a spatula, until browned on the bottom, about 2 minutes. Flip and cook on the other side until browned, 2 minutes more.
|