Ingredients:

  • 1 pound cooked salmon, flaked (skinless, boneless)
  • 1/2 cup Panko breadcrumbs (for mixing)
  • 1/4 cup mayonnaise (full fat recommended)
  • 1 large egg, lightly beaten
  • 1 medium lemon, zest only (about 1 teaspoon)
  • 2 tablespoons fresh dill, chopped finely
  • 2 stalks green onion, thinly sliced (white and light green parts)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 1/2 cup Panko breadcrumbs (for coating)
  • Olive oil spray (for baking)

Instructions:

  1. Gently flake the cooked salmon into a large bowl using a fork, ensuring no bones or skin remain. Aim for a mix of small flakes and slightly larger chunks.
  2. In a small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and lemon zest until smooth.
  3. Add the 1/2 cup of Panko, chopped dill, and sliced green onions to the flaked salmon. Season generously with salt and pepper.
  4. Pour the wet mixture over the salmon mixture and gently fold everything together until just combined. Do not overmix.
  5. Cover the bowl and refrigerate the mixture for at least 20 minutes to help the cakes hold their shape.
  6. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly mist the paper with olive oil spray.
  7. Remove the mixture from the fridge. Place the remaining 1/2 cup of Panko in a shallow dish. Scoop out roughly 1/3 cup of the mixture per cake and gently form into 8 uniform patties, about 1 inch thick.
  8. Dredge each patty lightly in the Panko crumbs, pressing gently so the crumbs adhere to both sides. Arrange the coated cakes on the prepared sheets, ensuring they aren't touching.
  9. Lightly spray the tops of the salmon cakes with more olive oil spray to promote browning.
  10. Bake for 15–18 minutes, flipping carefully halfway through (around 8 minutes), until the cakes are golden brown and heated through (internal temperature of 145°F/63°C).