3 tablespoons plus 3/4 cup panko bread crumbs

2 tablespoons minced fresh parsley

2 tablespoons mayonnaise

4 teaspoons lemon juice

1 scallion, sliced thin

1 small shallot, minced

1 teaspoon Dijon mustard

3/4 teaspoon salt

3/4 teaspoon pepper

pinch cayenne pepper

1 (1-1/4-pound) skinless salmon fillet, cut into 1-inch pieces

1/2 cup vegetable oil 

 

Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4 inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.

 

Place remaining 3/4 cup panko on a plate. Using 1/3 cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in breadcrumbs, gently patting into disk measuring 2-3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.

 

Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 4 minutes. Carefully flip cakes and cook until second side is golden brown, about 4 or 5 minutes, or until done. Transfer cakes to paper towel-lined plate to drain 1 minute. Serve.

 

These cakes can be served on buns or eaten as they are. We served them with Cole Slaw the Flay Way in the Vegetarian Section of this site.