Ingredients
¼cupmayonnaise
1tbspfresh lemon juice,from 1 lemon
1tspdijon mustard
1tspold bay seasoning
¾tspsalt
¼tspfreshly ground black pepper
1¼lbssalmon fillet,skinless, finely diced into ¼-inch pieces
1¼cupspanko bread crumbs,divided
¼cupscallions,thinly sliced, from 3 to 4 scallions
⅓cupcelery,finely diced, from 2 stalks
2tbspfresh dill,finely chopped
½cupvegetable oil
salad greens
tartar sauce
lemon wedges
Preparation
In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper. Add the diced salmon, ¼ cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
Place the remaining panko in a shallow dish or pie plate. Using a ⅓-cup measure, scoop the salmon mixture and form into a compact cake about 1-inch high. Place the salmon cake into the panko and gently coat it all over in crumbs.
Repeat with the remaining mixture to form about 9 cakes.
Heat the oil in a medium nonstick skillet over medium-high heat until shimmering. Place ½ of the salmon cakes in the skillet and cook without moving for about 2 minutes until golden brown.
Carefully flip the cakes and cook for about 2 minutes more until second side is golden brown. Reduce the heat to medium if the cakes are browning too quickly.
Transfer cakes to a paper towel–lined plate to drain. Repeat with the remaining cakes.
Serve warm.
