'Barry Good' Salmon Patty

Ingredients

For 15 servings

• 4 pound 4 pounds pink salmon (such as Chicken of the Sea®), drained, flaked and cartilage removed
• 4 item 4 large eggs
• 1 cup 1 1/2 cups panko bread crumbs
• 1 cup 3/4 cup mayonnaise
• 2 item 2 lemons, juiced
• 2 tablespoon 2 tablespoons ranch dressing mix
• 1 teaspoon 1 teaspoon salt
• 1 teaspoon 1 teaspoon ground black pepper
• 1 teaspoon 1 teaspoon garlic powder
• 1 teaspoon 1 teaspoon dried dill
• 1 teaspoon 1 teaspoon seafood seasoning (such as Old Bay®)
• 1 cup 1/2 cup white cornmeal
• 1 cup 1/4 cup vegetable oil, or as needed
• 16 item 16 lemon slices
• 16 sprig 16 sprigs fresh parsley

Equipment

Large skillet

How to make it

1. 1

   Measure and prepare pink salmon, eggs, panko bread crumbs, mayonnaise, lemons, ranch dressing mix, salt, black pepper, garlic powder, dried dill, seafood seasoning, white cornmeal, vegetable oil, lemon slices, and parsley as listed.

2. 2

   Cook black pepper, and garlic powder first until fragrant and softened, then add pink salmon, panko bread crumbs, mayonnaise, lemons, ranch dressing mix, dried dill, seafood seasoning, lemon slices, and parsley.

3. 3

   Stir in salt, and white cornmeal and eggs, and vegetable oil; cook using the technique indicated by the title until tender and evenly combined.

4. 4

   Taste, adjust the seasoning, and serve at the intended temperature.

5. 5

   Cook poultry until the thickest portion reaches 165°F.