Begin by coarsely chopping the skinless salmon into 1/4-inch pieces. Alternatively, pulse it in a food processor until you achieve a chunky texture.

In a large mixing bowl, combine panko, parsley, green onions, minced garlic, mayonnaise, lemon zest, Dijon mustard, Old Bay seasoning, egg yolk, and a sprinkle of salt and pepper. Stir gently until evenly blended.

Carefully add the chopped salmon to the mixture, using a spatula to fold it in gently until just combined.

Divide the mixture into 8 equal portions and form each portion into a patty about 3 inches in diameter. Coat each patty with remaining panko.

In a large skillet, heat olive oil over medium-high heat until shimmering.

Place patties into the hot skillet, frying each side for 2-3 minutes until golden brown.

Transfer the cooked patties onto a plate lined with paper towels to drain excess oil and serve immediately with lemon wedges.