In a medium bowl, add the well-drained salmon and flake it with a fork. If using, mash any soft bones and skin until incorporated.

Add 1 cup of panko, mayonnaise, beaten egg, minced onion, parsley, Dijon mustard, lemon juice, salt, and pepper to the salmon.

Gently mix with a fork until just combined. Do not overmix.

Divide the mixture into 8 equal portions and shape into patties about ¾-inch thick. Place on a parchment-lined baking sheet.

Chill the patties in the refrigerator for at least 30 minutes to help them set.

Place the remaining ½ cup of panko on a plate. Gently press each chilled patty into the panko to coat both sides.

Heat ¼ cup of oil in a large skillet over medium-high heat until shimmering.

Working in batches, cook 4 patties at a time for 3-4 minutes per side, until deep golden brown and crispy.

Remove from the skillet and drain on a wire rack or paper towel-lined plate. Repeat with the remaining patties and serve immediately.