Lemon Herb Salmon Cakes

• 1 1/2 cups panko crumbs, divided

• 1 pound skinless salmon, cut into 1-inch pieces

• 1/2 shallot, minced

• 3 tablespoons mayonnaise

• 2 tablespoons minced fresh parsley

• 1 tsp. grated lemon zest + 1 tbsp. lemon juice, plus extra wedges for serving

• 1/2 tsp. each sea salt and ground pepper

• Salt and pepper

• 2 tbsp. olive oil

For the sauce: Combine all ingredients in bowl and season with salt and pepper to taste. Cover and refrigerate until serving.

For the salmon cakes: Working in 2 batches, pulse salmon in food processor until coarsely ground, about 4 pulses; transfer to bowl with remaining ingredients and toss to combine. Divide salmon mixture into 4 equal portions and gently pack into 1-inch-thick patties. Heat a nonstick skillet to medium heat. Add olive oil and cook cakes until well browned on each side, about 3-4 minutes each side. Transfer to a plate, serve with lemon wedges, homemade tartare or lemon herb sauce.

Tartar Sauce:

• 1/4 cup mayo

• 1 tsp. fresh lemon juice or white balsamic vinegar

• 1 tsp. sweet pickled relish

• 1 tsp. rinsed capers, chopped

• 1 tsp. minced shallots

Pair with a crisp Sauvignon Blanc or a Champagne Salmon