INGREDIENTS
2/3 cup
panko (Japanese breadcrumbs), divided
1 tbsp
minced fresh flat-leaf parsley
2 tbsp
finely chopped green onions
2 tbsp
canola mayonnaise
1 tsp
lemon juice
1 tsp
Dijon mustard
1/2 tsp
Old Bay seasoning
1/2 tsp
Worcestershire sauce
1/8 tsp
kosher salt
1/8 tsp
ground red pepper
1
large egg, lightly beaten
8 oz
cooked, flaked salmon
1 tbsp
olive oil
1
lemon, quartered