Crispy Salmon Cakes

1. Line plate with paper towels and set aside. Combine 3 tablespoons panko, scallion, shallot, parsley, mayonnaise, lemon juice, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1⁄4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.
2. Place remaining 3⁄4 cup panko in shallow baking dish or pie plate. Using 1⁄3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting cake into disk measuring 2-3⁄4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place cakes in skillet and cook, without moving, until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to prepared plate to drain for 1 minute. Serve with lemon wedges or sauce.

CRISPY SALMON CAKES WITH LOX, DILL, AND CAPERS
You can substitute smoked salmon for the fresh salmon here if lox is unavailable.
Substitute 4 ounces chopped lox for 4 ounces of fresh salmon. Omit parsley and reduce salt to 1⁄2 teaspoon. Add 1 tablespoon chopped capers and 1 tablespoon chopped fresh dill to mixture in step 1.