Salmon Cakes

Ingredients

• 15 ounces canned salmon, drained
• 1 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons fresh dill, chopped
• 2 tablespoons vegetable oil for frying

Instructions

1. Remove skin and bones from canned salmon and place in a large bowl
2. Add mayonnaise, egg, Dijon mustard, lemon juice, and Worcestershire sauce to the salmon
3. Stir in salt, black pepper, cayenne pepper, and fresh dill
4. Gently fold in 3/4 cup of panko breadcrumbs until combined
5. Place remaining 1/4 cup panko breadcrumbs on a plate
6. Form salmon mixture into 8 patties about 2 inches wide
7. Coat each patty on both sides with remaining breadcrumbs
8. Heat oil in a large skillet over medium-high heat
9. Fry salmon cakes for 3-4 minutes per side until golden brown
10. Transfer to a paper towel-lined plate to drain excess oil
11. Serve warm with tartar sauce or lemon wedges

Notes

• Use a fork to gently flake salmon to avoid overworking the mixture
• Refrigerate patties for 30 minutes before frying for better shape retention
• Cooked salmon cakes can be stored in an airtight container in the refrigerator for up to 3 days
• Uncooked patties freeze well for up to 2 months on a baking sheet before transferring to freezer bags
• For baking instead of frying, place on a greased baking sheet and bake at 400°F for 12-15 minutes