2 c. bread crumbs
1/4 c. chopped fresh parsley
1/4 c. mayonnaise (reduced calorie okay)
1 tbsp. Dijon mustard
2 scallions, finely chopped with tops
1 egg
1 (15 oz.) can salmon, drained and flaked
1/4 tsp. paprika
Dash Old Bay (if desired)

Mix 1 1/2 cups bread crumbs, parsley, mayonnaise, Dijon mustard, scallions, egg and salmon. Cover and refrigerate for 15 minutes to firm. Mix 1/2 cup (remaining) bread crumbs, paprika and Old Bay. Shape salmon into 4 cakes, about 3/4 inch thick, coat with bread crumb mixture. Pan fry in butter, turning until golden and heated (about 3-4 minutes each side). Serve with Dijon Mayonnaise (below).

DIJON MAYONNAISE:

1/3 c. mayonnaise
1-2 tbsp. Dijon mustard

Mix and serve on top of salmon cakes.