By Jennifer Segal (

Ingredients: (9 salmon cakes)

¼ cup mayonnaise

1 tablespoon fresh lemon juice, from 1 lemon

1 teaspoon Dijon mustard

1 teaspoon Old Bay seasoning

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

1 ¼ pound skinless salmon fillet, finely diced into ¼ inch pieces

1 ¼ cups panko breadcrumbs, divided

¼ cup thinly sliced scallions, from 3 to 4 scallions

1/3 cup finely diced celery, from 2 stalks

2 tablespoons finely chopped fresh dill

½ cup vegetable oil

Salad greens and dressing, tartar sauce and/or lemon wedges, for serving

Instructions: Prep time 20 minutes, Cook time 10 minutes

  • 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, scallions, celery and dill. Gently mix until uniformly combined.
  • Place remaining 1 cup of panko in a shallow dish or pie plate. Using a 1/3-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 half of the salmon cakes in the skillet, and cook without moving until golden brown, about 2 minutes. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more. Reduce the heat to medium if the cakes are browning too quickly. Transfer cakes to paper towel–lined plate to drain. Repeat with the remaining cakes (no need to change the oil). Serve warm.
  • For quick tartar sauce, whisk together 1 cup mayonnaise, 1½ tbsp. sweet pickle relish, 1 tsp Dijon mustard, 1 tbsp. minced red onion and 1½ tbsp lemon juice. Add salt and pepper to taste.