Adapted from Parade, October 2002
Makes 8 cakes

I love this recipe, especially with romesco sauce and mixed lettuce.

1 can (15 oz) salmon, drained
1/2 cup finely diced onion
1/2 cup finely diced celery
1/2 cup corn kernels, canned or frozen (thawed, if frozen)
Salt and freshly ground black pepper, to taste

1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon jarred jalapenos, minced
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
2 dashes Tabasco sauce

1 egg
1 1/2 cups panko
2 tablespoons unsalted butter
2 tablespoons canola oil

Carefully flake the salmon into a bowl, discarding any small bones, cartilage, and skin. (Don’t sweat it if you can’t get all the tiny bones.) Add the onion, celery, corn, salt, and pepper. Fold together with a rubber spatula. Set aside.

In another bowl, combine the mayonnaise, mustard, jalapeno, lemon juice, Worcestershire sauce, paprika, and Tabasco sauce. Fold these ingredients into the salmon mixture. Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup of the panko. Place the remaining cup of panko on a dinner plate.

Form the salmon mixture into eight 3-inch patties. Carefully coat them with the panko. Refrigerate, loosely covered, for 1 hour.

Melt the butter with the oil in a 10-inch nonstick skillet over medium heat. Cook the salmon cakes, four at a time, for 3 to 4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil to the skillet if necessary. Remove to paper towels to drain.