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Salmon well.
All ingredients together in a medium bowl using a fork. Let it stand 5-10 minutes so the panko soaks up some of the moisture. If the mixture seems wet, add a little more panko (up to ⅓ cup total)
Divide the mixture into 2 larger patties, pressing them together with your hands. If you like a crispy crust, dredge in more panko and/or sesame seeds before searing. At this point, you could refrigerate for later, laying on a paper towel.
Heat olive oil or butter (or a mixture is nice) in a skillet over medium heat. Sear the salmon cakes for 4-5 minutes on each side until beautifully golden and slightly puffed. (The puffed center tells you the egg is cooked through.)
With the suggested sides, the Quick Creamy Sauce, or on their own with a side salad.