Drain the salmon and add it to a medium prep bowl. Flake the salmon with a fork. If your salmon isn't boneless/skinless, mash the pieces in or pick those pieces out if you prefer.: Immediately you will notice a briny, ocean like aroma that signals the base flavor. As you flake with a fork, aim for a mix of small flakes and tiny chunks so the patties retain texture rather than becoming a paste. The tactile feedback under your fork tells you when you have the right consistency, neither dry nor mushy. A common mistake is overworking the fish, which can lead to dense patties, so stop flaking once you have varied sized pieces. If you encounter any large bones or skin you dislike, remove them now for a smoother bite.
Add the remaining ingredients (except for the olive oil) to the bowl and mix together gently.: Once the egg , mayonnaise , panko breadcrumbs , herbs, and seasonings meet the salmon , the mixture will feel tacky and slightly glossy. Use a gentle folding motion to incorporate everything; this preserves some flake structure while distributing the binder evenly. You should smell the citrus of the lemon juice and the herbaceous notes of dill and parsley , which indicate balanced seasoning. Overmixing can make the patties heavy, so aim for cohesion without smashing the flakes flat. If the mixture seems too wet, a tablespoon more panko breadcrumbs will help absorb excess moisture.
Form into 6 patties that are about 1/2" thick.: Press the mixture gently into round shapes, feeling for even thickness so they cook uniformly. The patties should hold together in your palm but still be soft to the touch. If they feel fragile, give them a brief rest in the fridge for 10 minutes to firm up, which helps them withstand flipping. Visual cues to check for are smooth edges and a consistent diameter, which ensures they brown evenly. A common slip up is making patties overly thick, which can lead to an undercooked center before the exterior browns.
Add the olive oil to a skillet over medium heat. Let the pan heat up for a few minutes, then fry the patties in two batches for about 3-4 minutes/side or until they're lightly browned on both sides. Add a splash more oil to the pan for the second batch if needed.: When the oil shimmers gently, but before it smokes, slide the patties in and listen for a satisfying gentle sizzle, which signals proper searing. As they cook, watch the edges for color change to golden brown, and resist moving them too early so a crust can form. That crust locks in moisture and creates contrast between firm exterior and tender interior. If the oil is too hot, the outside will brown too quickly and leave the center underdone; too cool and they will absorb oil and be greasy. If the first batch browns unevenly, adjust the heat slightly and wipe the pan if bits are burning before continuing.
Serve warm. I love to serve these with tzatziki or remoulade sauce (or any garlicky mayo/aioli will work!) along with lemon wedges.: Serve immediately so you capture the contrast of warm interior and crisp exterior, and the bright lemon juice brings a lift against the savory salmon . A squeeze of lemon right before eating brightens the flavors, and a cooling sauce adds creaminess and contrast. If you must hold them, keep on a warm oven tray to preserve texture, but note they are best right off the skillet. A common error is letting them sit too long, which softens the crust and dulls the herb aromas.
