Ingredients


2 (14.75 ounce) cans salmon, drained and flaked

3/4 cup Italian-seasoned panko (Japanese bread crumbs)

1/2 cup minced fresh parsley

2 eggs, beaten

2 green onions, chopped

2 teaspoons seafood seasoning (such as Old Bay®)

1 1/2 teaspoons ground black pepper

1 1/2 teaspoons garlic powder

3 tablespoons Worcestershire sauce

3 tablespoons grated Parmesan cheese

2 tablespoons Dijon mustard

2 tablespoons creamy salad dressing (such as Miracle Whip®)

1 tablespoon olive oil, or as needed, divided


Directions

Prep   15 m     Cook    10 m     Ready In    25 m


1.Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.


2.Heat enough olive oil in a large skillet to cover the cooking surface over medium heat.

Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.