Like Crab Cakes, But Salmon

Still organizing the recipe collection. I uncovered this recipe, which I got at Whole Foods aeons ago. It was very simple to make, and delicious. Chris, the resident picky eater, enjoyed these salmon cakes. I will have to make them again.

"Chesapeake Spiced Salmon Cakes"

One 14.75 oz. can of salmon (drain off excess water)

(I bought three 5-oz. cans of the boneless/skinless variety instead, rather than pick over the salmon for bones and skin. The extra expense was worth it to spare me the bother.)

2/3 cup panko bread crumbs, plus more for dusting. (Regular plain breadcrumbs are fine too.)

2 Teaspoons Old Bay seasoning or other seafood seasoning

1/3 cup diced red bell pepper

1/4 cup scallion, finely sliced on the diagonal (I used shears to snip small pieces, it's quicker.)

1/4 cup finely chopped parsley (I used a scant 2 Tablespoons of dried parsley flakes.)

2 Tablespoons mayonnaise ("light" is OK)

Salt and pepper

1 egg, lightly beaten

Safflower oil for frying (I used most of a quart bottle. Heads up.)

In a large bowl, break up salmon into small pieces, removing bones and skin. In another bowl, combine breadcrumbs, seasoning, red pepper, scallion, parsley, salt, and pepper. Add to salmon then gently stir in egg and mayonnaise. Form into 12 small patties. Flatten patties, cover with plastic wrap or parchment or wax paper and refrigerate until ready to fry (they can be prepared the night before). Remove from fridge and dust both sides with breadcrumbs. Heat 1/2" of oil in a heavy skillet over medium heat and fry salmon cakes in batches, 2-3 minutes each side, turning gently, until golden brown.

Note: Since I used boneless/skinless salmon, I didn't need to pick through it. I saved a dish by mixing the dry ingredients and veggies in the big bowl and adding the drained salmon directly into that bowl. One less bowl to wash is good.