I've been making these salmon patties for years, and they're one of those dishes that feels fancy but comes together in about twenty minutes. My grandmother used to make something similar with canned salmon during the week when she needed dinner on the table fast. The trick was always getting them crispy on the outside while keeping the inside tender and flaky. What I love about this version is how the panko breadcrumbs create that perfect golden crust. You get this satisfying crunch when you bite into them, then the salmon mixture inside is moist and well-seasoned. I add a bit of fresh dill because it pairs beautifully with salmon, plus some lemon zest for brightness. The egg helps bind everything together without making the patties heavy. The key to getting them really crispy is letting the oil get properly hot before adding the patties. I use about a quarter inch of oil in my skillet and wait until a breadcrumb dropped in sizzles immediately. Then I don't move them around too much while they cook. Just let them do their thing for about three minutes per side until they're golden brown. These work great for a quick weeknight dinner served with roasted vegetables or a simple salad. I also like to make them for Shabbat lunch because you can prepare the mixture ahead of time and just fry them up when you're ready to eat. They're substantial enough to be the main course but not so heavy that you feel sluggish afterward.