5 ounces salmon, crumbled
1/4 cup scallions, finely diced
1/4 cup celery, finely diced
1/4 cup fresh corn kernels
Salt and freshly ground black pepper, to taste
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon sweet pickle relish
1/2 teaspoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon paprika
2 drops Tabasco sauce
1 egg, beaten to blend
3/4 cup Panko
1 tablespoon unsalted butter
1 tablespoon canola oil
Place the salmon into a medium bowl. Add onion, celery, corn, salt, and pepper, stirring gently until blended. In a separate bowl, whisk together the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika, and Tabasco. Stir liquid mixture into salmon mixture.
Fold egg and ½ cup panko fold into the salmon mixture. Place the remaining panko on a dinner plate to use for coating patties.
Form the salmon mixture into four 3-inch patties. Press them into panko, coating them on all sides. Refrigerate, uncovered, for 1 hour.
Over medium heat, melt the butter and oil together in a 10-inch skillet until almost sizzling. Fry the salmon cakes, four minutes per side. Remove to paper towels to drain. Serve with Parsley Lemon Sauce.
Parsley Lemon Sauce
1/4 cup sour cream
Juice from 1/2 small lemon
1/4 teaspoon lemon zest
1/4 teaspoon Dijon mustard
1 heaping tablespoon minced fresh parsley
Salt and freshly ground pepper
Whisk ingredients together in a small bowl and refrigerate for an hour or more to allow flavors to meld. Remove from refrigerator about a half an hour before making the fish to take the chill off of it, and then serve each salmon cake with a healthy dollop.