Ingredients:

  • 1 can (14¾ oz) pink salmon, drained
  • 1 large egg, lightly beaten
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup yellow onion, finely minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp avocado oil

Instructions:

  1. Place the drained salmon in a bowl and remove any large bones or skin if desired.
  2. Add the beaten egg, Panko breadcrumbs, minced onion, chopped parsley, lemon zest, garlic powder, salt, and black pepper to the salmon.
  3. Gently fold the ingredients together with a fork using a light touch to avoid overworking the proteins.
  4. Divide the mixture into 12 equal portions and form them into discs approximately 1 inch (2.5cm) thick.
  5. Place a large non-stick skillet over medium-high heat and add the avocado oil, heating until the oil shimmers but does not smoke.
  6. Place the patties in the pan in batches of 5–6, leaving space between them to ensure they fry rather than steam; cook in batches if they do not fit in one layer.
  7. Fry for 3–5 minutes per side, flipping only once and resisting the urge to press down on the patties.
  8. Cook until the patties reach a rich brown brown and the internal temperature reaches 145°F (63°C).
  9. Transfer the patties immediately to a paper-towel-lined plate to remove excess oil.