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
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.
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.