Step 1

1 Heat enough oil to generously coat the bottom of a large nonstick skillet over medium heat

Step 2

2 Place a wire rack over a few layers of paper towels

Step 3

3 Meanwhile, combine these items in a mixing bowl as you prep them: Clean and stem the mushrooms; finely chop

Step 4

4 Scrub the carrot well, then finely chop

Step 5

5 Mince the parsley (to taste), if using

Step 6

6 Cut the salmon into 1/4-to-1/2-inch dice

Step 7

7 Lightly beat the egg in a cup, then add to the bowl, along with the garlic and onion powders, salt, mayonnaise, teriyaki sauce, vinegar and panko

Step 8

8 Use your clean hands to gently blend and form into 8 equal-size patties (about 3 1/2 inches wide)

Step 9

9 Add half of the patties to the hot oil; cook for about 2 minutes or until crisped on the bottom, then turn them over and cook on the second side for 2 to 3 minutes or until golden brown

Step 10

10 Transfer to the rack; cover loosely with aluminum foil to keep warm

Step 11

11 Repeat with the remaining patties

Step 12

12 Season lightly with salt, as needed

Step 13

13 Serve warm or at room temperature