Instructions

1. 1

   Preheat the oven to 425°F and line a baking sheet with parchment paper. Lightly brush or spray the parchment with oil so the salmon cakes release easily once crisp.

2. 2

   In a large bowl, combine the salmon, 1/2 cup panko breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, onion, parsley, garlic, smoked paprika, salt, and pepper. Stir until the mixture looks evenly combined and holds together when pressed.

3. 3

   Place the remaining 1/2 cup panko breadcrumbs in a shallow bowl. Scoop the salmon mixture into patties about 1/2 inch thick, then lightly coat both sides in the breadcrumbs for extra crunch.

4. 4

   Arrange the patties on the prepared baking sheet and brush the tops lightly with olive oil. Bake for 10 minutes, then carefully flip each patty once the bottoms look golden around the edges.

5. 5

   Return the tray to the oven and bake another 8 to 10 minutes until the outside is crisp and lightly browned. The centers should feel firm but still moist when pressed gently.

6. 6

   Let the baked salmon patties rest for 2 minutes before serving. Add lemon wedges and your favorite dipping sauce right before serving for the brightest flavor.