Ingredients:

  • 14 oz (400 g) cooked salmon, flaked, skin removed and well-drained
  • 1 small shallot, finely minced
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tsp lemon zest (from 1 medium lemon)
  • 2 large eggs (1 lightly beaten for mix, 1 whisked for wash)
  • 2 tbsp full fat mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 cup all-purpose flour (for internal binder)
  • 1/2 tsp salt and 1/2 tsp black pepper, or to taste
  • 1/2 cup all-purpose flour (for dredging)
  • 1 cup Panko breadcrumbs
  • 1/4 cup high-smoke point oil for frying (e.g., canola, vegetable)

Instructions:

  1. In a large mixing bowl, flake the cool, drained salmon. Add the minced shallots, fresh dill, chives, and lemon zest. Gently mix in the lightly beaten egg, mayonnaise, and Dijon mustard. Sprinkle the 1/4 cup of all-purpose flour, along with salt and pepper, over the mixture. Fold gently until a cohesive mix forms, being careful not to overmix.
  2. Scoop the mixture (about 1/4 cup each) and lightly compress into patties about 1 inch (2.5 cm) thick. Place the shaped cakes onto a parchment-lined sheet pan. Refrigerate for a minimum of 30 minutes. This step is crucial for structure.
  3. Set up a dredging station using three shallow dishes: one with the remaining flour, one with the whisked egg, and one with the panko breadcrumbs. Take the chilled cakes and coat them one by one: first lightly in flour (shake off excess), second dip in the whisked egg, and third press firmly into the panko breadcrumbs to achieve a thick, even crust.
  4. Heat the 1/4 cup of high-smoke point oil in a large skillet over medium-high heat until shimmering. Carefully place the coated salmon cakes into the hot oil, working in batches to avoid overcrowding the pan. Cook for 5–6 minutes per side, turning only once, until the crust is a deep golden brown and exceptionally crisp.
  5. Remove the cakes from the pan and immediately place them on a wire rack lined with kitchen paper to allow excess oil to drain. Serve the hot salmon cakes immediately, perhaps with a side of Lemon-Dill Aioli (optional).