Ingredients

• cooking spray
• 1 tablespoon butter
• 0.33 cups red onion
• 0.25 cups red bell pepper
• 0.25 cups chopped celery
• 3 tablespoons chopped parsley
• 1 tablespoon Dijon mustard
• 0.25 cups mayonnaise
• 1 teaspoon Worcestershire sauce
• 0.5 teaspoons Old Bay
• 1 large egg , beaten
• 2 teaspoons lemon juice
• 0.5 teaspoons kosher salt
• 0.25 teaspoons pepper
• 1.67 cups panko breadcrumbs , divided
• 2 cups salmon
• 3 tablespoons vegetable oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Set a wire rack inside a rimmed baking sheet and spray with cooking spray.
2. 2 Heat butter in a small skillet over medium-high heat. Add onion, bell pepper, and celery and cook, stirring often, until softened, about 4 minutes. Remove from heat, let cool slightly, and add to a bowl.
3. 3 Add parsley, Dijon mustard, mayonnaise, Worcestershire, Old Bay, egg, lemon juice, salt, and pepper, and mix until well combined. Stir in 2/3 cup bread crumbs until moistened. Fold in salmon and mix until just combined.
4. 4 Add remaining breadcrumbs to a shallow dish. Form salmon mixture into 6 balls. Roll each ball in breadcrumbs to cover completely; gently flatten balls into patties.
5. 5 Heat oil in a large skillet over medium-high heat. Add half patties to skillet and cook, turning once, until browned, about 3 minutes per side. Transfer patties to prepared wire rack. Repeat with remaining patties.
6. 6 Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant read thermometer inserted near the center should read 145 degrees F (63 degrees C).

Nutrition per serving