Pacific Northwest Dijon Salmon Cakes

1 pound fresh salmon filets, skin and bones removed, cut into chunks
1 egg  
1 teaspoon hot sauce
1 tablespoon Dijon mustard
2 teaspoons lemon zest, finely grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon fresh thyme, chopped 
2 tablespoons cooking oil

In a food processor, add the salmon and pulse until chopped but still medium coarse. You don't want to over process it; make sure you still have some texture.

In a separate large bowl, add the egg and lightly beat, then turn the salmon mixture out into the bowl with the egg; gently mix with a rubber spatula.

Add the hot sauce, Dijon, lemon zest, salt and pepper. Mix gently, then cover the bowl with plastic wrap and chill for 30 minutes to 1 hour.

Once chilled, divide into eight equal portions, then shape into patties. Sprinkle patties all over with thyme.
In a large skillet over medium high heat, heat the oil. Once it is hot, reduce heat and add the salmon patties. Cook until nicely browned, then carefully flip and cook on the other side until golden brown. This will take about 3 to 4 minutes per side.

Serve immediately.