With a sharp knife, coarsely chop the salmon into roughly 1/4-inch pieces, aiming for a texture similar to sausage. Alternatively, pulse the salmon in a food processor in three quick batches to achieve the same consistency.

In a large mixing bowl, combine 1/4 cup panko breadcrumbs, parsley, green onions, garlic, mayonnaise, lemon zest, Dijon mustard, Old Bay seasoning, egg yolk, 1/2 teaspoon salt (or adjust to taste), and 1/4 teaspoon pepper. Stir until well mixed.

Add the chopped salmon to the bowl, tossing thoroughly to ensure it’s evenly coated with the mixture. Using a 1/3 cup measure, scoop out the mixture to form 8 equal portions.

Place the remaining 3/4 cup of panko in a shallow dish. Shape each portion into 3-inch patties, then press each patty into the panko, coating both sides evenly.

Heat 3 tablespoons of oil in a large non-stick skillet over medium-high heat.

Place four salmon patties in the skillet. If needed, gently tilt the pan to ensure the oil reaches beneath each patty. Fry for about 2 minutes, or until the bottoms are golden brown.

Gently flip the patties and cook the other side until golden brown and just cooked through, about 2 more minutes.

Transfer the cooked patties to a paper towel-lined plate to drain. Repeat the process with the remaining four patties. Serve warm with lemon wedges for squeezing over the top.

Enjoy.