1 can (15 ounces) salmon, drained, 1/2 cup mayonnaise, 1/4 cup chopped fresh dill, 1/4 cup finely chopped red onion 1/4 cup panko breadcrumbs,

1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup vegetable oil


In a large bowl, flake the salmon with a fork. Add the mayonnaise, dill, red onion, panko breadcrumbs, lemon juice, Dijon mustard, salt, and pepper to the salmon.

Stir until well combined. Form the salmon mixture into 8 patties. Heat the oil in a large skillet over medium heat.

Cook the salmon cakes for 4-5 minutes per side, or until golden brown and cooked through. Serve the salmon cakes with lemon wedges and tartar sauce.

For a richer flavor, use smoked salmon instead of canned salmon. If you don't have panko breadcrumbs, you can use regular bread crumbs.

To make the salmon cakes ahead of time, form them into patties and place them on a baking sheet lined with parchment paper.

Cover the baking sheet with plastic wrap and refrigerate for up to 24 hours.

Cook the salmon cakes as directed when ready to serve.