Ingredients:

  • 1 pound (450g) skinless, boneless salmon fillet
  • 1/4 cup (30g) finely chopped red onion
  • 1/4 cup (15g) chopped fresh dill
  • 2 tablespoons (30ml) mayonnaise
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (50g) panko breadcrumbs, plus more for coating
  • 2 tablespoons olive oil
  • 1/2 cup (120ml) mayonnaise
  • 1 tablespoon (15ml) lemon juice
  • 2 tablespoons (10g) chopped fresh dill
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Pulse salmon in a food processor until coarsely chopped. Avoid over-processing; you want some texture.
  2. In a large bowl, gently combine the chopped salmon, red onion, dill, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, pepper, and panko breadcrumbs. Mix thoroughly but avoid overmixing.
  3. Cover the bowl and refrigerate for at least 30 minutes. This helps the cakes hold their shape.
  4. Gently shape the salmon mixture into 8 equal-sized patties, about 3/4-inch thick. Coat each cake with panko breadcrumbs, pressing gently to adhere.
  5. In a small bowl, whisk together mayonnaise, lemon juice, dill, garlic, salt, and pepper until well combined.
  6. Heat olive oil in a large skillet over medium heat. Carefully place the salmon cakes in the skillet, being careful not to overcrowd them. Cook for 4-5 minutes per side, or until golden brown and cooked through.
  7. Transfer the salmon cakes to a serving platter. Serve immediately with lemon-dill aioli.