Canned salmon may sound a bit mundane, but it’s actually a wonderful pantry staple to have on hand particularly when you can make these deliciously crispy salmon cakes. Not to worry if you’re out of fresh dill, the dried will do just fine. And, if you’re avoiding gluten, Gluten Free Kikkoman Panko may also be subbed for the regular panko.

The lemony-dill flavor along with the panko bread crumbs gives these patties a light, crisp texture that’s delightful to bite into. My husband and I enjoy these tasty salmon cakes regularly for lunches on the weekends.

Salmon Cakes

Name: Salmon Cakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: dill mayo:; 1/2 cup mayonnaise; 1/2 lemon, juiced; 2 tablespoons fresh dill leaves, chopped; pinch cayenne pepper; 1/2 teaspoon salt; 1/2 teaspoon black pepper, freshly ground; salmon cakes:; 2 cans skinless boneless pink salmon (5-ounce can each), drained well; 1/2 sweet onion, finely diced; 2 eggs, lightly beaten; 4 tablespoons dill mayo; 2/3 cup Panko bread crumbs, or more if needed; 2 teaspoons fresh parsley leaves, finely chopped; 1 lemon, zested; 1/2 teaspoon cracked black pepper; 1 teaspoon kosher salt; 2 tablespoons grapeseed oil, for frying

by Julie Awad

4 servings

PREP

10 mins

COOK

15 mins

TOTAL

25 mins

Ingredients

dill mayo

½ cup mayonnaise

½ lemon, juiced

2 tablespoons fresh dill leaves, chopped

pinch cayenne pepper

½ teaspoon salt

½ teaspoon black pepper, freshly ground

salmon cakes

2 cans skinless boneless pink salmon (5-ounce can each), drained well

½ sweet onion, finely diced

2 eggs, lightly beaten

4 tablespoons dill mayo

⅔ cup Panko bread crumbs, or more if needed

2 teaspoons fresh parsley leaves, finely chopped

1 lemon, zested

½ teaspoon cracked black pepper

1 teaspoon kosher salt

2 tablespoons grapeseed oil, for frying

Method

the Dill Mayo

Combine all the ingredients in a small bowl and set aside.

the salmon cakes

In medium bowl, add the salmon and flake with a fork. Combine the rest of the ingredients and mix well. The consistency shouldn’t be too wet. Add a little more panko if necessary to hold patty shape.

In a large skillet on medium, heat 2 tablespoons of grapeseed oil. Scoop ¼-cup of the salmon mixture so it’s packed well and then carefully turn the scoop towards the skillet and tap the bottom of the scoop to slide the mixture onto the skillet. Cook undisturbed until browned on one side. Turn the patty over and lightly press to firm up and brown the other side. Remove patties from the skillet and lay them on a paper towel to absorb any excess oil.

For serving

Place the salmon cakes on a platter with a scattering of roughly chopped parsley, lemon wedges, and some extra dill mayonnaise.