Ingredients:

  • 75 oz (420 g) pre-cooked salmon, skinless, boneless, well-drained
  • 1/4 cup finely diced red onion or shallot
  • 1/4 cup packed fresh dill, chopped
  • 1 large egg, lightly beaten
  • 2 Tbsp full-fat mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 1/2 cup Panko breadcrumbs (for the mix)
  • Salt and black pepper, to taste
  • 1/4 cup all-purpose flour (for dusting)
  • 1 cup Panko breadcrumbs (for the coating)
  • 1/4 cup neutral oil, for shallow frying

Instructions:

  1. Prepare the Salmon Base: If using canned salmon, drain it vigorously, squeezing out any excess liquid. Place the drained, flaked salmon into a large mixing bowl.
  2. Add Wet Ingredients & Flavour: Add the diced shallots/onion, chopped fresh dill, egg, mayonnaise, Dijon mustard, and lemon zest to the bowl. Season generously with salt and pepper.
  3. Bind the Mix: Sprinkle in the 1/2 cup of Panko breadcrumbs (for the mix). Gently fold all ingredients together until just combined. Do not overmix.
  4. Shape and Coat: Divide the mixture into 8 equal portions. Lightly dust your hands with flour and form each portion into a firm, neat disc. Place the 1/4 cup of flour and the remaining 1 cup of Panko in separate shallow dishes. Lightly dredge each cake in flour, then coat thoroughly in the Panko, pressing lightly so the crumbs stick firmly.
  5. Chill (Crucial Step): Place the shaped, coated salmon cakes on a parchment-lined baking sheet. Transfer to the refrigerator and chill for a minimum of 30 minutes. This ensures they hold their shape during cooking.
  6. Heat the Oil: Pour the neutral oil into a heavy-bottomed skillet until it is about 1/4 inch deep. Heat the oil over medium heat until shimmering (around 350°F / 175°C).
  7. Shallow Fry: Working in batches, carefully place the chilled salmon cakes into the hot oil. Cook for 3–4 minutes per side, until the exterior is deep golden brown and beautifully crisp.
  8. Drain and Serve: Transfer the finished cakes to a wire cooling rack or a plate lined with kitchen paper to drain excess oil. Serve immediately, perhaps with tartare sauce or a lemon vinaigrette salad.