In a large mixing bowl, combine the cooked and flaked salmon with the chopped green onions, minced garlic, and grated ginger.
Add the plain Panko bread crumbs, Italian herbs seasoning, paprika, dried parsley, salt, and pepper to the salmon mixture. Stir well to combine.
In a separate small bowl, whisk together the slightly beaten eggs, mayonnaise, lemon juice, and lemon zest. Pour this mixture into the salmon bowl and mix until everything is well incorporated.
Using your hands, form the mixture into patties, about 2-3 inches in diameter. This recipe should yield about 8 patties.
In a skillet over medium heat, add enough canola or vegetable oil to coat the bottom. Allow the oil to heat until shimmering.
Carefully place the patties in the hot oil, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy.
Once cooked, transfer the patties to a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce or on a bun as a sandwich!
