Coarsely chop the skinless salmon into 1/4 inch pieces or pulse in a food processor.

In a large bowl, combine panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, Dijon mustard, Old Bay seasoning, egg yolk, salt, and pepper.

Gently fold the chopped salmon into the mixture until no dry ingredients are left.

Form the mixture into eight 3-inch patties and coat each in remaining panko bread crumbs.

Heat olive oil in a skillet over medium-high heat until shimmering.

Fry the patties for about 2-3 minutes on each side until golden brown and cooked through.

Transfer cooked patties to a paper towel-lined plate, serve warm with lemon wedges.