Crispy Panko Salmon Patties with Sautéed Onion

1.Prepare the salmon: Open the can of salmon, drain off all liquid thoroughly, and transfer the salmon to a medium bowl. Use a fork to flake the salmon, ensuring any remaining bones or skin are removed and discarded.

2.Sauté the onion: Heat 1 teaspoon of the vegetable oil in a small skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Remove from heat and let cool slightly.

3.Mix the patty base: To the flaked salmon, add the 1/2 cup of Panko breadcrumbs (for mixing), the sautéed onion, beaten egg, mayonnaise, lemon juice, Dijon mustard, dried parsley, salt, and pepper. Mix gently with a fork until just combined; do not overmix.

4.Form and coat the patties: Place the remaining 1/2 cup of Panko breadcrumbs on a shallow plate. Divide the salmon mixture into 6 equal portions and gently form them into patties about 1 inch thick. Carefully dredge each patty in the dry Panko breadcrumbs, pressing lightly so they adhere to both sides.

5.Cook the patties: Heat the remaining 3 tablespoons of oil in a large non-stick skillet over medium heat. Once the oil shimmers, carefully place the salmon patties into the skillet, ensuring not to overcrowd the pan (work in batches if necessary).

6.Fry until golden brown: Cook the patties for 4 to 5 minutes per side until they are deeply golden brown and crispy on the exterior and heated through. The internal temperature should reach 165°F (74°C).

7.Serve immediately: Transfer the cooked salmon patties to a plate lined with paper towels to drain excess oil. Serve hot with fresh lemon wedges and a side of tartar sauce, if desired.