Crispy Salmon Cakes
- 2 cans (14.75 ounces each) salmon, drained
- 1 1/2 cups panko crumbs
- 1/2 cup tartar sauce or mayonnaise
- 2 scallions, white and light green parts only, thinly sliced, or 1/2 teaspoon onion powder
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup canola oil
Mix together the salmon, 1 cup of the panko, the tartar sauce or mayonnaise, scallions/onion powder, the egg, salt and pepper in a large bowl.
Form mixture into 8, 3" cakes that are about 1" thick. Put rest of panko in a shallow dish and press the cakes into the bread crumbs untill all sides are evenly coated.
Heat 1/2 cup of oil in a large skillet over medium-high heat. Once oil is shimmering, fry the salmon cakes in 2 batches until golden brown on both sides, 8-10 minutes per batch. add the remaining 1/4 cup of oil to fry the 2nd batch if necessary. Place the salmon cakes on a paper towel to drain and serve hot.