• Chop the salmon into large chunks and pulse it in a food processor just until it’s finely chopped. Avoid pureeing it—you're aiming for texture, not paste.
• Transfer the salmon to a large bowl.
• Add the Panko, mayo, shallots, parsley, capers, lemon juice, Dijon, salt, pepper, and flour (if using).
• Mix everything gently until the ingredients are evenly combined. The mixture should feel tacky and hold together easily. If it's too wet, stir in a little more Panko or pop it in the fridge to firm up.
• Chill the mixture in the refrigerator for at least 30 minutes. This helps the balls hold their shape during frying.
• Form the mixture into balls about 1.5 inches in diameter—you’ll get around 20 to 24.
• Heat the butter and oil in a large skillet over medium heat. Once it’s bubbling and hot (but not smoking), it’s ready.
• Fry the salmon balls in batches, turning every 2–3 minutes to brown all sides evenly. Cook each batch for 6 to 8 minutes or until the interior temperature hits 125–130°F.
• Drain the cooked salmon balls briefly on a plate lined with paper towels. Serve warm.

To make the pan sauce:

• Melt the butter in a small skillet then add the olive oil. Turn off the heat when the butter is melted.
• Add the chopped parsley, capers, lemon juice, and a pinch of red pepper flakes. Stir to combine, then drizzle over your salmon balls.