It's fine to use canned wild salmon instead of fresh salmon in a flavorful recipe like this — it's a fraction of the cost and you won't be able to tell the difference.
|2 strips||bacon, cooked until crispy, crumbled, bacon fat reserved|
|1/4 cup||chopped onion|
|2 teaspoons||dijon mustard|
|1 (14-ounce) can||wild salmon, checked for large bones|
|1||baked or boiled russet potato, peeled, and fluffed with a fork|
|1/4 cup||bread crumbs|
|2 tablespoons||grated parmesan|
|freshly ground black pepper|
|1/2 cup||vegetable oil|
Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.