Ingredients:

  • 1 lb fresh salmon, cooked and flaked
  • 1 large egg, beaten
  • 1/2 cup panko breadcrumbs
  • 2 tbsp mayonnaise
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp capers, drained and minced
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 2 tbsp butter
  • 1 tbsp olive oil

Instructions:

  1. If using canned salmon, drain thoroughly. If using fresh, pat the cooked salmon dry with paper towels to remove excess moisture.
  2. Place salmon in a large bowl and flake it with a fork, keeping some larger chunks for texture.
  3. Add the beaten egg, mayonnaise, panko, parsley, capers, lemon juice, salt, black pepper, and cayenne pepper to the bowl.
  4. Gently fold the ingredients together using a spatula until just combined, avoiding overworking the mixture.
  5. Divide the mixture into 4 equal portions and gently shape them into patties about 1 inch thick.
  6. Place the patties on a plate and refrigerate for 15 minutes to set the binder.
  7. Warm 2 tbsp butter and 1 tbsp olive oil over medium heat until the butter stops foaming and the oil is shimmering.
  8. Carefully place patties in the skillet and cook for 4–5 minutes per side until a golden-brown crust forms.