Ingredients:

  • 418 g Canned Salmon, skinless, boneless, thoroughly drained
  • 1 Large Egg, lightly beaten
  • 1/2 cup Panko Breadcrumbs (plus 1/4 cup for coating)
  • 2 Tbsp Full-Fat Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 tsp Lemon Zest (zest of 1 medium lemon)
  • 2 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Fresh Chives, finely chopped
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper, freshly cracked
  • 1/4 cup All-Purpose Flour (for dredging)
  • 3 Tbsp Vegetable Oil (or Rapeseed oil), for cooking

Instructions:

  1. Drain the canned salmon completely, squeezing out any residual liquid. Place the salmon in a large mixing bowl and use a fork to flake it coarsely, removing any stubborn bones or skin fragments.
  2. In a separate small bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, lemon zest, salt, and pepper until uniform.
  3. Pour the wet binder mixture over the flaked salmon. Add the fresh dill, chives, and 1/4 cup of the Panko breadcrumbs.
  4. Using a spatula or your hands, gently combine the ingredients until just mixed. Do not overmix. The mixture should be moist but hold its shape when pressed.
  5. Scoop the mixture (roughly 1/4 cup/60g per cake) and shape it into 8 uniform patties, about 1 inch (2.5 cm) thick. Place them on a baking sheet lined with parchment paper.
  6. Place the all-purpose flour and the remaining 1/4 cup of Panko breadcrumbs on two separate shallow plates or trays.
  7. Lightly dust each cake first with the flour (shaking off excess), then press them firmly into the remaining Panko crumbs to coat all sides evenly. This provides structural integrity and maximum crunch.
  8. Place the coated salmon cakes in the refrigerator for a minimum of 30 minutes. This chilling step is crucial for preventing them from collapsing when cooked.
  9. Heat the 3 tablespoons of oil in the large non-stick frying pan over medium-high heat until shimmering.
  10. Working in batches (do not overcrowd the pan), carefully place the chilled cakes into the hot oil.
  11. Cook for 5–7 minutes on the first side until a deep, golden-brown crust forms. Carefully flip the cakes using a thin spatula.
  12. Cook for another 5–7 minutes on the second side until equally golden and the cakes are heated through.
  13. Remove the cakes and place them on a rack or plate lined with kitchen paper briefly to drain any excess oil. Serve immediately.