That means we are using only what’s necessary to get a nice flaky baked fish with a crispy outer exterior. There’s no egg wash here to adhere the panko, so we are relying on technique to get ...

Mash together your potatoes and fish. Add in the seasonings then the egg and panko. Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day.

2. Set the salmon in the dish, skin side down. Rub the top of the fish with olive oil and sprinkle with salt and pepper.