Ingredients:

• 1 1/4 lbs skinless salmon

• 1 cup panko bread crumbs, divided

• 2 1/2 Tbsp minced fresh parsley

• 2 green onions, chopped (1/3 cup)

• 1 garlic clove, minced (1 tsp)

• 3 Tbsp mayonnaise

• 1 1/2 tsp lemon zest, plus lemon wedges for serving

• 1 tsp dijon mustard

• 3/4 tsp old bay seasoning

• 1 egg yolk

• Salt and freshly ground black pepper

• 6 Tbsp olive oil, divided

Instructions:

• Using a sharp knife coarsely chop salmon to a sausage like texture (approx. 1/4-inch pieces). This can also be done in a 3 batches in quick bursts in a food processor.

• In a large mixing bowl stir together 1/4 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/2 tsp salt (or to taste) and 1/4 tsp pepper.

• Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 8 equal portions.

• Pour remaining 3/4 cup panko into a shallow dish. Press and shape portions into 3-inch patties then coat and gently press into panko, coating both sides.

• Pour 3 Tbsp oil into a large non-stick skillet. Add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn’t already). Let fry until golden brown on bottom, about 2 minutes. Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.

• Let drain on paper towels then repeat with repeat process with remaining four salmon patties. Serve warm with lemon wedges for spritzing over.