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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.
3tablespoons plus 3/4 cup panko bread crumbs
2tablespoons minced fresh parsley
2tablespoons mayonnaise
4teaspoons lemon juice
1 scallion, sliced thin
1 small 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
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1st Keep
 shiva86
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