Crispy Dill Salmon Cakes

🔪 Preparation

1. Flake the Salmon
   • Using two forks, break the cooked salmon into large flakes. You want some bigger pieces for texture, not a paste.
2. Build the Binder Mixture
   • In a large bowl, whisk together the beaten eggs, mayonnaise, Dijon, lemon juice, Worcestershire (if using), lemon zest, garlic powder, and a generous pinch of salt and pepper.
3. Combine Everything
   • To the binder, gently stir in the flaked salmon, chopped onion, dill, and ½ cup panko. Mix until ingredients are just combined—avoid over-mixing, which makes cakes dense.
4. Form the Cakes
   • Divide the mixture into 8 equal portions (about ⅓ cup each). Shape each portion into a ¾″-thick patty.
   • Place a shallow layer of extra panko on a plate and press each patty lightly into it, coating both sides.
5. Chill (Highly Recommended)
   • Arrange the formed cakes on a tray, cover, and refrigerate for at least 20 minutes. This helps them hold together when frying.

🍳 Cooking

1. Heat the Pan
   • Warm 2–3 Tbsp oil in a large nonstick or well-seasoned cast-iron skillet over medium heat.
2. Fry the Cakes
   • Carefully arrange the chilled salmon cakes in the skillet, leaving space between them.
   • Cook undisturbed for 3–4 minutes, until the undersides are deep golden brown. Flip gently with a spatula and cook another 3–4 minutes on the second side. They should feel firm to the touch and fully heated through.
3. Drain & Keep Warm
   • Transfer cooked cakes to a paper-towel–lined plate. If you’re making a batch, keep them in a warm oven (200 °F/95 °C) while you finish the rest.

🥄 Quick Dill–Lemon Yogurt Sauce

1. In a small bowl, stir together the Greek yogurt, dill, lemon zest, and juice.
2. Season with salt and pepper to taste.
3. Let rest in the fridge while the cakes finish cooking so flavors meld.

🍽️ To Serve

• Arrange 2–3 salmon cakes on each plate.
• Drizzle or dollop with the dill–lemon yogurt sauce.
• Garnish with extra fresh dill and lemon wedges on the side.
• Serve alongside a crisp green salad or roasted veggies for a light meal, or tuck into toasted buns with lettuce for salmon burgers.

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💡 Tips & Variations

• Make Ahead: Shape and coat cakes up to 8 hours ahead; store covered in the fridge.
• Healthier Bake-Option: Brush cakes with oil and bake at 425 °F (220 °C) for 12–15 minutes, flipping halfway, until crisp.
• Spicy Kick: Add ½ tsp cayenne pepper or chopped jalapeño to the mix.
• Different Fish: Swap salmon for canned tuna or leftover white fish—just adjust seasoning.

Enjoy your homemade, dill-bright salmon cakes—crispy, flavorful, and perfect any time you crave a seafood treat!