Using a sharp knife coarsely chop salmon to a sausage like texture (approx. 1/4-inch pieces). This can also be done in a 3 batches in quick bursts in a food processor.
In a large mixing bowl stir together 1/4 cup panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, dijon mustard, old bay seasoning, egg yolk, 1/2 tsp salt (or to taste) and 1/4 tsp pepper.
Add salmon then toss well to evenly coat with mixture. Scoop mixture 1/3 cup at a time creating 8 equal portions.
Pour remaining 3/4 cup panko into a shallow dish. Press and shape portions into 3-inch patties.
Pour 3 Tbsp oil into a large non-stick skillet. Add four salmon patties (if needed carefully tilt pan for oil to run under salmon if it isn't already). Let fry until golden brown on bottom, about 2 minutes. Carefully flip and continue to cook until second side is golden brown and patties are just cooked through, about 2 minutes longer.
Let drain on paper towels then repeat with repeat process with remaining four salmon patties. Serve warm with lemon wedges for spritzing over.
Use fresh or previously frozen and thawed salmon, don't substituted cooked or canned salmon.
Recipe inspired by ATK