1. Combine 3 tablespoons panko, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper and cayenne in a bowl.
2. Working in 3 batches, pulse salmon in a food processor until coarsely chopped into 1/4" pieces (about 2 pulses), transferring each batch to bowl with panko mixture. Gently mix until combined.
3. Place remaining 3/4 cup panko in a pie plate or shallow dish. Using 1/3 cup measure, scoop level amount of salmon mixture and transfer to a baking sheet. Repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into a disk (about 1" high). Return coated cakes to the baking sheet.
4. Heat oil in a 12" skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Flip cakes and cook until second side is golden brown, 2-3 minutes. Transfer cakes to paper-towel lined plate to drain 1 minute and then serve.
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