Ingredients

1 (14.75-oz.) can salmon, drained

1 tbsp. dill weed

1/2 c. panko breadcrumbs

1/4 c. mayonnaise

1 tbsp lemon juice

1 tbsp. Dijon mustard

1 large egg, beaten

A dash of salt & pepper for seasoning

2 tbsp. extra-virgin olive oil, plus more as needed for frying

Directions

In a large bowl, add first 8 ingredients.

Season with salt and pepper and mix until well blended.

Form into 5, evenly-sized patties.

In a large skillet over medium heat, heat oil. Cook patties until golden and crispy, about 3-4 minutes on each side.

Drain on paper towels.

Serve immediately.

You can serve over a bed of fresh spinach and squeeze a lemon over if desired. I made steamed asparagus as a side dish for ours.