BBQ Salmon Cakes

This recipe was simple, quick and delicious! I was so glad that I thought to cook extra salmon so that I could make these salmon cakes. These would make a great lunch or simple supper. We had ours on a bed of greens and veggies. Here's what I did...

-leftover salmon, flaked into medium sized chunks (I ended up having about 8 or 9 ounces leftover)
-leftover BBQ spice rub (or if you made extra, just use 1 TBS)
-1 shallot, diced and sauteed in olive oil (you can also use white onion OR you can use scallions and just toss them in without sauteing)
-a handful of chopped parsley
-Salt and pepper to taste
-about 1/2 cup of panko bread crumbs (they're Japanese style bread crumbs with a more coarse texture than regular breadcrumbs. Found in the Oriental section of the grocery store. If you can't find these, use regular unseasoned breadcrumbs.)
-1 tsp of celery seed (you can use fresh chopped celery if you have it on hand)
-1 egg, beaten

Gently combine all of the ingredients with your hands, being careful not to mash the salmon up too much. You may find that if you used the regular breadcrumbs you might need to add more until the mixture comes together. You want it to hold together, but not be dense. Form into patties. I was able to make 6 slider sized patties, but you can also make larger patties and serve it as a sandwich. Once the patties are formed, let them sit 5-10 minutes to let the breadcrumbs absorb the moisture to ensure that the patties hold together. In a saute pan or skillet, add 1 TBS of extra virgin olive oil and bring up to medium heat. Cook the salmon cakes about 3 minutes per side. You want to form a nice, golden brown crust on each side. Place on to a bed of greens and veggies for an easy salad or on top of a bun for a salmon burger. Top with your favorite dressing or you can combine 1 cup of sour cream, the zest and juice of a lemon and some fresh or dried dill to make a simple dressing. Enjoy!