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1 (14.75-ounce) can wild caught pink salmon, drained
1 2/3 cup panko breadcrumbs, divided
2 teaspoons Old Bay seasoning or other seafood seasoning
1/3 cup finely chopped red bell pepper
1/4 cup thinly sliced green onions
1/4 cup finely chopped parsley
Salt and pepper to taste
2 tablespoons mayonnaise
1 egg, lightly beaten
3 tablespoons safflower or canola oil
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