Yield: 6 servings

1 (1-pound) salmon fillet
½ teaspoon salt, divided
½ teaspoon ground black pepper, divided
1½ cups fresh bread crumbs (see note)
3 tablespoons finely chopped celery leaves
2 tablespoons finely chopped green onion
½ teaspoon lemon zest
1 large egg, lightly beaten
½ cup canola oil
Poached Eggs
Horseradish Sauce
12 slices bacon, cooked
Garnish: chopped fresh herbs such as dill and parsley


1. Preheat oven to 475°. Line a small rimmed baking sheet with foil; lightly spray with nonstick cooking spray.

2. Place salmon, skin side down, on prepared baking sheet. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.

3. Bake until lightly browned, approximately 13 minutes. Remove from oven, and let cool. Using a spatula, lift salmon from skin; discard foil. Gently shred salmon with 2 forks.

4. In a large bowl, combine salmon, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, bread crumbs, celery leaves, onion, lemon zest, and egg, mixing well.

5. Line a baking sheet with foil; lightly spray with nonstick cooking spray. Place a 2½-inch round biscuit cutter on prepared baking sheet. Gently pack about ½ cup salmon mixture into cutter; carefully remove cutter. Repeat procedure with remaining salmon mixture. Cover salmon cakes, and refrigerate for up to 2 hours.

6. In a large nonstick skillet, heat oil over medium-high heat. Using a spatula, lift salmon cakes from foil. Place in skillet. Cook until golden brown, 2 to 3 minutes per side, adjusting heat to medium, if necessary. Drain on paper towels. Keep warm until needed.

7. Serve with Poached Eggs, Horseradish Sauce, and bacon. Garnish with fresh herbs, if desired.

Note: Use your food processor to make quick work of making bread crumbs. Day-old bread works best.