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.
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