Chop fresh skinless salmon into 1/4-inch pieces or pulse in a food processor until chunky.

In a mixing bowl, combine panko bread crumbs, parsley, green onions, garlic, mayonnaise, lemon zest, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix well for about 2 minutes.

Gently fold the chopped salmon into the mixture until evenly coated.

Shape the mixture into 3-inch patties and coat both sides with remaining panko bread crumbs.

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

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

Transfer cooked patties to a paper towel-lined plate to absorb excess oil. Repeat with remaining patties.

Serve warm with lemon wedges for added flavor.