2(7.5-ounce) cans canned salmon (Alaskan wild-caught and boneless/skinless)drained
1cuppanko bread crumbsDIVIDED
1/4cupfreshly grated Parmesan cheese
3tablespoonsfinely chopped fresh parsley
1tablespoonfreshly-squeezed lemon juice
Freshly ground black pepper
A few dashes hot pepper saucesuch as Tabasco
2tablespoonsextra-virgin olive oil
In a medium bowl, mix together drained salmon, eggs, 3/4 cup panko bread crumbs, Parmesan, parsley, lemon juice, Worcestershire sauce, Dijon, garlic salt, pepper (to taste), and hot pepper sauce (to taste). Divide the mixture into four equal balls and form into 3/4-inch thick patties. Place patties on a plate, cover with plastic wrap, and refrigerate for 30 minutes.
Place the remaining 1/4 cup panko breadcrumbs in a shallow dish and press both sides of each salmon patty into breadcrumbs. Heat a large saute pan over medium to medium-high heat. Add olive oil and butter to pan; once melted, swirl pan to coat. Add the salmon patties and cook for 3 to 4 minutes per side or until golden brown. Remove to a paper towel-lined plate and serve warm with a squeeze of fresh lemon juice.
If you're short on time, you can skip the step of chilling the patties before cooking. This step is intended to help the patties hold together, but the recipe will still work if you cook them immediately after forming.