Fresh Salmon Cakes

• lbs salmon fillets↗1 1⁄4 lbs
• slice white bread, such as Pepperidge Farm, crusts removed and white part chopped very fine (about 5 tablespoons)↗1 1
• mayonnaise↗2 tablespoons
• grated onion1⁄4 cup
• chopped fresh parsley leaves2 tablespoons
• table salt↗3⁄4 teaspoon
• lemon juice↗1 1⁄2 tablespoons
• unbleached all-purpose flour↗1⁄2 cup
• large eggs, lightly beaten↗2
• vegetable oil↗1⁄2 cup

  plus

• vegetable oil↗1 1⁄2 teaspoons
• panko breadcrumbs, fine unflavored dried bread crumbs↗3⁄4 cup

Step-by-step instructions

1. 1

   Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes.

2. 2

   Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet. They can be frozen at this point, then bagged together to cook from frozen when you want them. Double cooking time if frozen.

3. 3

   Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately.