• Cooking Time: 5
  • Servings: 4
  • Preparation Time: 15



  • 1 pack salmon (5 oz of fish)
  • 1 cup Panko breadcrumbs
  • 1 tsp low sodium Old Bay seasoning—(optional)*
  • ¼ cup parsley, finely chopped
  • ½ red bell pepper, small diced
  • 4 green onions, thinly sliced
  • Salt and pepper to taste
  • 1 egg, large and lightly beaten
  • 2 tbsp mayonnaise
  • 3 tbsp canola oil
  • Sliced lemon


  • In a large bowl, break up salmon pieces discarding any bone or skin.
  • Gently fold in ⅔ cup of Panko breadcrumbs into salmon.
  • Add the parsley, red pepper, green onion, salt and pepper.
  • Fold to incorporate.
  • Mix the egg and mayonnaise and fold into salmon and vegetable mixture.
  • Form into patties of desired size.
  • Can be made large for entrée or small for appetizer.
  • Place in refrigerator to allow the mixture to cool.
  • Place remaining breadcrumbs in a shallow dish.
  • Gently coat each patty with breadcrumbs laying them in bread crumbs to coat.
  • Transfer to hold plate.
  • Heat oil in a large skillet over medium heat.
  • Arrange patties in pan evenly.
  • Cook on each side until brown and internal temperature of 165° F.
  • Transfer to a paper towel to drain.
  • Serve with sliced lemon.

Author Credit: Sharon Houck

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