If you love classic crab cakes, try this family friendly twist. Start with whole salmon fillets, bake, then gently flake them into a mayo, caper, parsley, and panko bread crumb mixture. This process makes for tender cakes that still have recognizable pieces of delicate salmon. Make sure you let the cakes rest in the refrigerator for about 30 minutes before you cook them; this ensures the cakes bind so they don’t crumble while cooking. Serve over a crunchy salad and take this one to the porch with a glass of crisp white wine.