Instructions:
- Ensure the salmon is fully cooked and cooled. Gently flake it into a large bowl, ensuring no bones or skin remain.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, egg, salt, and pepper.
- Add the minced onion/shallot, dill, parsley, and half of the panko breadcrumbs to the flaked salmon. Pour the wet mixture over the top.
- Using a rubber spatula, gently fold the mixture together until just combined. Avoid overmixing.
- Divide the mixture into 6 equal portions. Gently form them into patties about 1 inch thick. Lightly dredge each cake in the remaining panko breadcrumbs, coating both sides. Place the formed cakes on a plate and chill in the refrigerator for at least 30 minutes (this step is highly recommended).
- Heat the oil in your large skillet over medium heat until shimmering.
- Carefully place the chilled cakes into the hot oil, ensuring not to overcrowd the pan. Cook for 5–6 minutes per side, until they are a deep, golden brown and heated through.
- Transfer the cooked cakes to a wire rack or paper towel-lined plate to drain off excess oil. Serve immediately.