Serves: 6
Start to Finish: 45 minutes

1½	pounds salmon fillets, skin removed, cleaned of pin bones
2	cup panko
1/3	cup mayonnaise
1	tablespoon dried parsley
2	tablespoon lemon juice
1	teaspoon salt
¾	cup all-purpose flour
2	large eggs, lightly beaten
¾	cup canola oil
	salt and pepper to taste

1.  Pat salmon dry.  Cut large pieces into chunks.  In two separate batches, pulse in food processor several times to chop up (do not puree).
2.  Stir together salmon, 1/3 cup panko, mayonnaise, parsley, lemon juice and salt in large bowl until combined.  Form mixture into 12 even sized patties.  Freeze, uncovered, for 15 minutes.
3.  Spread flour in a shallow dish.  Place eggs in another shallow dish.  Combine panko, salt and pepper in a third shallow dish.  Dredge patties through flour, dip in egg, and then coat in panko, pressing to adhere.  Lay breaded patties on clean plate to dry for 5 minutes.
4.  Heat oil in large skillet over medium heat.  Fry salmon patties 4 to 6 minutes, until golden on both sides, flipping halfway through.  Drain patties briefly on paper towels before serving

Per Serving (2 patties): 388 cal., 18 g fat (3 g sat. fat), 126 mg chol., 585 mg sodium, 29 mg pot., 28 g carb., 1 g sugar, 1 g fiber, 29 g pro. (assumed oil retention value of 10% after cooking)