Baked Salmon Cakes with Dill

Ingredients

• 1 1/2 pounds salmon fillet, skin removed
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg
• 2 tablespoons fresh dill, chopped
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 scallions, thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil, for brushing
• 1 lemon, cut into wedges, for serving

Method

1. 1

   Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. 2

   Cut the salmon into small pieces and pulse in a food processor 4 to 5 times until coarsely chopped, or chop finely by hand.

3. 3

   In a large bowl, combine the chopped salmon, panko, mayonnaise, egg, dill, lemon zest, lemon juice, Dijon mustard, scallions, salt, and pepper. Mix gently until just combined.

4. 4

   Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick.

5. 5

   Arrange the patties on the prepared baking sheet and brush the tops lightly with olive oil.

6. 6

   Bake until golden on top and cooked through, 18 to 20 minutes.

   18:00 · Bake salmon cakes
7. 7

   Let the salmon cakes rest for 5 minutes, then serve warm with lemon wedges.

   5:00 · Rest before serving