Once summer hits, many of us are constantly on the go, so getting the most out of meals is essential.

Today’s salmon cake recipe fits that bill because it started with a leftover broiled salmon. It’s like getting two meals out of one.

When the salmon was broiled, the seasoning used was a basic all-purpose seasoning. So adding a slightly different seasoning was OK to make these tasty cakes. The flavor profile changed enough to make it different.

Salmon cakes are one of my favorite uses for leftover salmon. For one thing, they are super easy and versatile: You can serve the cakes as is or on a bed of mixed greens, on a bun as a sandwich or on small rolls for sliders. Or you can make mini versions and serve them as appetizers — cold or hot.

One of the binding ingredients that hold these together is panko bread crumbs.

Popular for several years, panko bread crumbs — also called Japanese bread crumbs — are flaky and larger than store brand bread crumbs. They are made from the center of the bread and widely available at most grocery stores.

Look for them in the ethnic aisle near the Asian ingredients or near bread crumb-type products. Most stores sell several brands and varieties. The makers of Progresso bread crumbs have a plain panko variety as well as a lemon-seasoned, which would work well with this recipe.

Panko bread crumbs are ideal because they add a nice crunchy texture. In this recipe, I also used the panko to coat the salmon cakes before pan frying.

Serving the salmon cakes on a bed of mixed greens tossed with homemade vinaigrette is my preference.