1 1/2 pounds fresh salmon fillet
1 1/2 cups fine bread crumbs or Panko crumbs
1/4 cups fine chopped chives or green onion
2 eggs, lightly beaten
1 tablespoon Old Bay Seasoning
Salt to taste
Fresh pepper to taste
2 tbsp. chopped fresh parsley
I usually make this recipe when I have left over salmon lying around as a variation of what to do with leftovers.
Cook the salmon anyway you want (steam, poach, pan sear, grill). Remove the skin and bones. I usually buy salmon with the skin for that extra layer of flavoring from the fat.
Put the fish in a mixing bowl and add the eggs, 1 cup of the crumbs, Old Bay, salt, pepper, chives or green onions, and parsley. Incorporate the ingredients using a spoon or your fingers. I like to use my fingers just incase I missed a bone or two.
I use an ice-cream scoop to measure out equal amounts of salmon cakes. Create small cakes and cover them with the remaining breadcrumbs.
Heat about 2 tablespoons of oil in heavy skillet for each batch of cakes to be fried. Cook until golden brown on each side. Drain and serve hot with lemon.
Notes: Change the recipe and include some of those left over veggies.