Sauté the onion and celery (in a tablespoon or so of olive oil) in a large skillet or cast-iron pan over medium heat until tender and a little browned. If you have some leftover chicken stock or wine, using it at this point to deglaze the pan will help you scrape up all those little crusty, flavorful pieces that otherwise stay in the pan. Let cool a bit and transfer to mixing bowl. Wipe out your skillet and add another tablespoon or two of olive oil for sautéing later.

To the onions and celery, add the salmon, potatoes, chives, and salt and pepper, to taste. (Options: Add a touch of Dijon and a heaping spoonful of grated Parmesan, too, if that sounds good to you.) Mix well, then form into patties about the size of a quarter-pound hamburger. If desired, dredge them in the panko. I have prepared both ways and they are equally delicious. The panko, however, will add a little extra crustiness to the outside.

Refrigerate until ready to cook or for 20-30 minutes to allow patties to firm up a bit. This will help them hold together when cooking too. You could certainly prepare these in the morning, cover, and store in the refrigerator until dinnertime.

When ready to eat, sauté in the olive oil over medium-high heat until golden on both sides and heated through. Reduce heat to low if the salmon cakes are sufficiently browned but not quite heated through. The main ingredients are already cooked, so you just want them to be hot on the inside and a little crusty on the outside.

Serve with cocktail or tartar sauce, if desired. My family also enjoys these with my homemade ranch dressing. My younger son likes them with salsa for nice flavor kick.

Leftovers, if you have any, make a fabulous lunch the next day. Making smaller patties for salmon sliders would be a fun twist.