Keep It Simple Salmon Cakes

Less is more for these delicious salmon cakes.  Stripped down to the essentials, they have just the right flavor and texture for a fish cake that holds together but tastes like salmon rather than filler.  A squeeze of lemon and some tartar sauce makes for a special meal.

1 and 1/4 pounds fresh salmon without skin, cut into 1 inch pieces
In 3 batches in a food processor, pulse the salmon into 1/4 inch pieces, about 2-4 pulses.  You don't want the pieces to be too small.  There should be some texture to the cakes.

3 tbls + 3/4 cup panko, divided
2 tbls mayonnaise
2 tbls finely chopped parsley
1 tbls finely chopped shallot
1 scallion sliced thin
4 tbls fresh lemon juice
1 tsp Dijon mustard
3/4 tsp salt
1/4 tsp pepper
dash of cayenne
1/2 cup canola oil

Combine the mayo, parsley, shallot, scallion, lemon juice, mustard, salt, pepper and cayenne.  Add 3 tbls panko then add the chopped salmon and mix well.

Using a 1/3 cup measure, scoop and pack the mixture and shape into patties.  Spread the remaining panko on a dinner plate.  Dredge the cakes in panko and shape into a disc about 1 inch deep.  Set aside on a parchment lined baking sheet.  After forming all the cakes, chill 15 minutes in the refrigerator.  Heat the oil in a 12 inch skillet over medium heat.  When the heat starts to shimmer, cook in batches 2 minutes a side.  Drain on paper towel and serve immediately.  If you need to hold them for a bit.  Move to a rack over baking sheet and leave in a warm oven until ready to serve.