Salmon Cakes

Flake the salmon into a large bowl. Using a fork, mix in 1/2 cup of panko, scallions, celery, parsley, mayo, 1/2 teaspoon salt (or to taste), pepper and cayenne. Refrigerate for 30 minutes.

Form the mixture until 8 patties about 1 inch thick. In a small bowl, mix the remaining 2 1/2 cups of panko with 1/2 teaspoon of salt. In another bowl, beat the eggs. Coat the patties with panko, then eggs and panko one more time.

In a heavy skillet, heat half of the olive oil over medium heat. Add 4 salmon patties and cook until golden brown, about 3 minutes per side. Drain on a paper towel to remove excess oil. Cook remaining 4 patties and drain.