Fresh Salmon Cakes

1. 1

   Flake the salmon into a large bowl.

2. 2

   Using a fork, mix in 1/2 cup panko, scallions, celery, parsley, mayonnaise, and salt and pepper to taste.

3. 3

   Refrigerate for 30 minutes.

4. 4

   Form the mixture into 8 patties about 1 inch thick.

5. 5

   In a bowl, mix remaining 2 1/2 cups panko with 1 teaspoon salt.

6. 6

   Coat the patties with the panko, then dip into eggs, then coat with panko again.

7. 7

   Heat half of the olive oil in a heavy skillet over medium heat.

8. 8

   Add 4 salmon patties and cook until golden, about 3 minutes each side.

9. 9

   Drain on paper towels.

10. 10

    Repeat with the remaining oil and patties.

* Per serving · 4 servings · Values may vary.

No additional tips available.