Pan-Fried Fresh Salmon Cakes

Combine all the dipping sauce ingredients in a bowl, adding black pepper to taste. Cover the bowl and refrigerate for 30 minutes (or longer).

Remove any skin and bones from the salmon. Cut the salmon into 1/4-inch pieces and combine with the bread, mayonnaise, onion, parsley, salt, and lemon juice in a bowl. Mix gently to combine.

Scoop 1/4-cup portions of the salmon mixture and form them into patties. Place on a waxed paper lined plate and place, uncovered, in the freezer for 15 minutes.

Place the flour in a shallow dish. Beat the eggs and water in another shallow dish. Place the panko in a third shallow dish.

Coat the chilled salmon patties first in the flour, shaking off any excess. Next coat them in the egg, again letting any excess drip off. Lastly, dredge them in the bread crumbs, pressing gently so the breadcrumbs adhere. Set the salmon cakes aside.

Heat the oil in a skillet over medium-high heat. When hot, add the salmon cakes and cook for 2 minutes or until the bottom is golden brown. Gently turn the salmon cakes over and cook for 2 minutes longer or until browned.

Remove the pan-fried salmon cakes from the skillet and serve hot with the dipping sauce.