Do you like salmon cakes?

I love "crab cakes" but when it comes to salmon I always think of my mother's salmon patties, made from a can of salmon that taste more like bread crumbs than salmon.. And, if you've ever opened a can of salmon; you'll see it takes a lot of work to remove all the bones and skin.  Yuk!

Today I made the absolutely BEST salmon cakes. WOW what a difference using fresh salmon instead of canned makes!  Here's the recipe...and it only took 1/2 hour!

PS:  I cut the recipe in half...

 SERVES 4

If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish. This will yield 1 1/4 pounds of fish after skinning. When processing the salmon it is OK to have some pieces that are larger than 1/4 inch. It is important to avoid overprocessing the fish. Serve the salmon cakes with lemon wedges and/or tartar sauce.

INGREDIENTS

• 3tablespoons plus 3/4 cup panko bread crumbs
• 2tablespoons minced fresh parsley
• 2tablespoons mayonnaise
• 4teaspoons lemon juice
• 1scallion, sliced thin
• 1small shallot, minced
• 1teaspoon Dijon mustard
• 3/4teaspoon salt
• 1/4teaspoon pepper
• pinch cayenne pepper
• 1(1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces
• 1/2cup vegetable oil

INSTRUCTIONS

1. 1. 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.  DON'T OVER PROCESS THE SALMON!
2. 2. Place remaining 3/4 cup panko in pie 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 bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
3. 3. 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 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve.