Ingredients:

  • 1 lb canned salmon, drained
  • 1 large egg, beaten
  • 2 tbsp mayonnaise
  • 1/2 cup panko breadcrumbs
  • 2 tbsp green onions, finely sliced
  • 1 tsp lemon zest
  • 1 tsp Old Bay seasoning
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • 1 tbsp fresh dill, finely chopped
  • 2 tbsp vegetable oil

Instructions:

  1. In a large mixing bowl, flake the salmon using a fork until no large chunks remain. Add the beaten egg, mayonnaise, lemon zest, green onions, and seasonings. Fold in the panko breadcrumbs gently by hand until just combined.
  2. Divide the mixture into 6-9 equal portions and shape them into patties about 3/4 inch thick. Place the patties on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes.
  3. Heat 2 tbsp of vegetable oil in a skillet over medium-high heat. Once the oil shimmers, sear the chilled patties for 3-5 minutes per side until a deep mahogany crust forms.
  4. While the cakes are searing, whisk together the mayonnaise, lemon juice, Dijon mustard, honey, and fresh dill in a small bowl. Adjust lemon juice for desired tanginess.