Salmon Patties

Ingredients

1 1/4 lbs skinless salmon

1 cup panko bread crumbs (or ground pork rinds if low carb), 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 (or butter), divided

Directions

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. Or use canned salmon if in a rush.
In a large mixing bowl stir together 1/4 cup panko bread crumbs (or ground pork rinds), 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 (or pork rinds) into a shallow dish.
Press and shape portions into 3-inch patties then coat and gently press into panko (or pork rinds), coating both sides.
Pour 3 Tbsp oil (or butter) into a large non-stick skillet and heat to medium-high heat.
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.

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