Salmon Cakes

Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to ma

Ingredients:

• 1 lb. fresh salmon, skin removed
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1-1/2 teaspoons Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1-1/4 cups panko breadcrumbs, divided
• 2 scallions, finely sliced
• 1 celery stalk, finely diced
• 1 tablespoon fresh dill, chopped
• 2 tablespoons vegetable oil

Instructions:

1. Finely dice the salmon into 1/4-inch pieces (or smaller) and set aside.
2. In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper.
3. Add the diced salmon, 1/4 cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
4. Place the remaining 1 cup of panko in a shallow dish or pie plate.
5. Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high.
6. Place the salmon cake into the reserved panko and gently coat it all over in crumbs.
7. Repeat with the remaining mixture to form about 9 cakes.
8. Heat the oil in a medium nonstick skillet over medium-high heat until shimmering.
9. Place the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes.
10. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more.
11. Transfer cakes to a paper towel–lined plate to drain.
12. Repeat with the remaining cakes (no need to change the oil).
13. Serve the salmon cakes warm with tartar sauce.