1. Start by flaking the cooked salmon into a large mixing bowl, removing any bones or skin. Mama Lou always reminded me to be gentle so the cakes stay tender, not mushy.
2. Add the finely diced onion, chopped parsley, and minced garlic to the salmon. The fresh herbs and aromatics are what make the flavor sing.
3. In a small bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, lemon zest, and lemon juice. Pour this mixture over the salmon and vegetables.
4. Add the panko breadcrumbs along with smoked paprika, salt, and pepper. Mix gently until everything is just combined. If the mixture feels too wet, add a little more panko, one tablespoon at a time.
5. Shape the mixture into 8 equal-sized patties. For even cooking, keep them about 1/2 inch thick. I remember Ouma and I competing to make the most perfectly round cakes—she always got a little competitive!
6. Lightly coat each patty with additional panko breadcrumbs for that extra crunch Mama Lou loved.
7. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Once shimmering, carefully add the salmon cakes.
8. Cook for about 4-5 minutes on each side, until golden brown and crispy. Resist the urge to move them too soon; a good crust takes patience.
9. Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil.
10. Serve warm, garnished with fresh lemon wedges and a sprinkle of parsley for that final touch.

One little tip from my kitchen to yours: don’t rush the browning process. Let each side develop a deep golden crust—that’s where the magic happens. And if you’re making these ahead of time, you can refrigerate the formed patties before frying to help them hold together better.