Use a food processor to pulse the salmon into small pieces. The salmon should still have small chunks, not be pulsed into a puree.

Using a nonstick skillet, heat 1/2 – 1 Tablespoon of oil, add the onion, season with salt and pepper and cook until tender and lightly golden. Cool slightly. Wipe out the skillet and set aside.

In a large bowl, combine the salmon, cooked onion, egg, mayonnaise, capers, lemon juice, mustard, hot sauce, parsley, 4 Tablespoons of breadcrumbs, salt and pepper in a large bowl and mix to combine.

Using an ice cream scoop (or your hands, of course), portion out the salmon into 2-3 inch circles. You will have 14-16 salmon cakes, depending on how big you make them.

Dredge the salmon cakes in the breadcrumbs.

Heat about 1 1/ 2 tablespoons oil in a nonstick skillet on medium-high heat and cook the salmon for about 3 minutes per side, just until golden brown. The fish cooks very quickly, so don’t overcook it by using low heat or covering the skillet, etc. It will be dry, if you’re not careful.

Take the salmon cakes off the heat and drain on a paper towel. Wipe out the skillet and repeat with the rest of the salmon cakes.

Serve hot or warm. Store leftover salmon in the refrigerator in an airtight container for 3-5 days.